Mitsuba

A three-leafed slender-stalked herb with a subtle fresh flavor, mitsuba is occasionally available fresh in the spring and fall. Ideally the stalks will curve slightly and be a pale green; the leaves should be no larger than 1 inch across and a darker, more vibrant shade of green. Avoid yellowed or brown-edged leaves and limp stalks. It is best to select a bunch that still has its roots attached and to trim them off only as needed. The leaves and stems are edible. Wrap mitsuba in paper towels that have been moistened with a drop or two of water, and store it in the vegetable bin of your refrigerator. It should keep well for 5-6 days.