Advertisement
By Harold McGee
Published 2004
Mitsuba, sometimes called Japanese parsley, is a native of both Asia and North America, Cryptotaenia japonica (or canadensis), whose mild, large leaves are used by the Japanese in soups and salads. They’re flavored mainly by a mixture of minor, woody-resinous terpenes (germacrene, selinene, farnesene, elemene).
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.