Mitsuba..............
Mitsuba is also known as Japanese parsley, chervil, Japanese, Japanese wild parsley or honey known word. Mitsuba - a wonderful Japanese herb with a clean fresh taste reminiscent of Angelica, celery and parsley.
Leaves, roots and stems are used raw or cooked, add sprouts and young leaves to salads. The seed is used for seasoning and strain can be blanched and used as a substitute celery. The cress-like young seedlings are used in salads and the stems and leaves are chopped and taste a variety of dishes.
The leaves are dark green look a little like oversized leaf parsley.
Although the plant stems are in the Orient for specific applications (such as bind sushi rolls), cooked in the Western kitchen, what would the leaves - used raw, not cooked dishes, as cooking destroys the flavor (like with chervil).
Leaves, roots and stems are used raw or cooked, add sprouts and young leaves to salads. The seed is used for seasoning and strain can be blanched and used as a substitute celery. The cress-like young seedlings are used in salads and the stems and leaves are chopped and taste a variety of dishes.
The leaves are dark green look a little like oversized leaf parsley.
Although the plant stems are in the Orient for specific applications (such as bind sushi rolls), cooked in the Western kitchen, what would the leaves - used raw, not cooked dishes, as cooking destroys the flavor (like with chervil).
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