Growing of Mitsuba..................
The cultivation of Mitsuba
Site: It succeeds in most soils and prefers a moist shady position under trees where it often self sows. The leaves tend to turn yellow if the plants are grown in full sun. It will not hardy, but plants can briefly at temperatures up to about 50 ° C. tolerate Mitsuba good irrigation, even though (like most herbs) do not like "wet feet", so is good. Drainage.
Propagation: Seeds - Sow April in a greenhouse. Germination is usually quick, prick out the seedlings into individual pots when they are large enough, plant them in early summer. The ideal temperature for sowing is about 77 ° F, although at higher and lower temperatures seeds do not germinate. Seeds can be sown in early autumn.
Growing: Mitsuba is commonly grown as a vegetable in Japan and there are some varieties mentioned. It does not always survive the winter and it has grown usually as an annual. The main problem with growing is that the system of snails is worshiped and must be protected, if small, or when new growth in spring emerging countries.
Harvest: Harvest a few leaves as needed. Left uncut, can the plant get two feet in height. Keep cut off the small, white flowers. Mind you, to preserve their scent, it should never be more than most very briefly parboiled: add it to cooked dishes just before serving.
Culinary uses: The leaves and stems can be eaten raw or cooked, they have a taste like parsley. The seedlings and young leaves can be used in salads, while older leaves are used as a spice. be cooked when cooking, the leaves should not exceed a few minutes, or the flavor is destroyed.
Use in soup or salad. Looks similar to Italian parsley. All parts of the plant can be eaten, including roots and seeds. The attractive leaves are used in Japanese flower arranging, and the stems are tied into a knot bring dishes Japanese weddings decorate happiness.
The taste is reminiscent of celery with a little parsley, sorrel and coriander mixed!
Site: It succeeds in most soils and prefers a moist shady position under trees where it often self sows. The leaves tend to turn yellow if the plants are grown in full sun. It will not hardy, but plants can briefly at temperatures up to about 50 ° C. tolerate Mitsuba good irrigation, even though (like most herbs) do not like "wet feet", so is good. Drainage.
Propagation: Seeds - Sow April in a greenhouse. Germination is usually quick, prick out the seedlings into individual pots when they are large enough, plant them in early summer. The ideal temperature for sowing is about 77 ° F, although at higher and lower temperatures seeds do not germinate. Seeds can be sown in early autumn.
Growing: Mitsuba is commonly grown as a vegetable in Japan and there are some varieties mentioned. It does not always survive the winter and it has grown usually as an annual. The main problem with growing is that the system of snails is worshiped and must be protected, if small, or when new growth in spring emerging countries.
Harvest: Harvest a few leaves as needed. Left uncut, can the plant get two feet in height. Keep cut off the small, white flowers. Mind you, to preserve their scent, it should never be more than most very briefly parboiled: add it to cooked dishes just before serving.
Culinary uses: The leaves and stems can be eaten raw or cooked, they have a taste like parsley. The seedlings and young leaves can be used in salads, while older leaves are used as a spice. be cooked when cooking, the leaves should not exceed a few minutes, or the flavor is destroyed.
Use in soup or salad. Looks similar to Italian parsley. All parts of the plant can be eaten, including roots and seeds. The attractive leaves are used in Japanese flower arranging, and the stems are tied into a knot bring dishes Japanese weddings decorate happiness.
The taste is reminiscent of celery with a little parsley, sorrel and coriander mixed!
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