A native Japanese herb resembling Giant Italian Parsley and is similarly as versatile
All parts of the plant are edible from roots to seed with the flavour described as celery combined with parsley, sorrel and coriander, quite a tasty combo. It is a shade loving plant preferring moist conditions. Although perennial by nature, this plant is grown as an annual food crop.
Japanese hornwort or Japanese wild parsley
Popular traditional vegetable, Dento Yasai
Plants are low growing, up to 45-60cm tall by 20cm wide
Heart-shaped, lightly ruffled leaves with purple/bronze stems
An uncommon aromatic herb cultivated for Japanese cuisine that has a parsley & celery essence. Use the leaves, slender white stalks or even the roots for salads, flavouring soups, rice dishes and more. Use as a young seedling or harvest stalks at 15-20cm. Grows best in moist shady areas during the summer heat or full sun in the cooler early and late part of the season.
SCIENTIFIC NAME: Chryptotaenia japonica
SOWING: Transplant (recommended): Sow in 2.5 cell containers. Seeds take at least 3 weeks to germinate.
Direct seed: Sow in spring after the danger of frost has passed, about 6-12mm deep, 3 seeds per inch in single rows or 5-7.5cm wide bands 30-45cm apart. Thin plants to 25-30cm apart.
DISEASES: Prevent disease with crop rotation and good sanitation.
LIGHT PREFERENCE: Sun.
SOIL REQUIREMENTS: Grows well in moist, fertile soil. If planted in a well-drained location, it can normally be wintered over to produce a crop early the following spring. Mulch where temperatures go below -18C).
Water during dry spells and side-dress with compost or a balanced fertilizer once or twice during the growing period, if necessary.
PLANT HEIGHT: Varies.
PLANT SPACING: 25-30cm.
HARDINESS ZONES: Perennial
HARVEST: Clip leaves when stems are 15-18cm. To maintain the crispness and appearance of freshly harvested parsley, store at temperatures of 02.2C at 95% relative humidity. Parsley can be used either fresh or dried. To dry, wash clipped leaves and spread out shallowly on screens in a warm, airy place. When thoroughly dry, rub and store in jars.
