Cryptotaenia japonica

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Cryptotaenia japonica
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Apiales
Family: Apiaceae
Genus: Cryptotaenia
Species:
C. japonica
Binomial name
Cryptotaenia japonica
Synonyms[1]
  • Deringa dissecta (Y.Yabe) Koso-Pol.
  • Deringa japonica (Hassk.) Koso-Pol.

Cryptotaenia japonica, commonly called mitsuba, Japanese wild parsley and Japanese honewort among other names, is a herbaceous perennial plant in the celery family native to Japan, Korea and China.[2] The plant is edible and is commonly used as a garnish and root vegetable in Japan,[3] and other Asian countries.[4] It is sometimes considered a subspecies of Cryptotaenia canadensis as Cryptotaenia canadensis subsp. japonica.[5]

Description

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Illustration from the Japanese agricultural encyclopedia Seikei Zusetsu (1804)

Growing 30–100 centimetres (12–39 in) tall, its petiolate leaves are triangular or ovate and serrated, vaguely resembling parsley.[6] It has short, lateral roots.[6] It flowers in April or May and fruits from June to October.[6] The flowers are white compound umbels and the fruits are schizocarps.[6] Preferring moist, shady areas, it can be found on roadsides and in ditches, as well as damp areas of forests where it can be weedy.[6]

Names

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The most common English names for Cryptotaenia japonica are mitsuba[7] (from the Japanese), Japanese wild parsley[6] and Japanese honewort.[8] Other common names include white chervil,[9] Japanese parsley, stone parsley,[6] Japanese cryptotaenia[8] and East Asian wild parsley.[10]

In Mandarin Chinese, the plant is usually called yāér qín (鴨兒芹, lit. "duckling celery") in China, but more commonly soaⁿ-khîn-chʰài (山芹菜, lit. "mountain celery") in Taiwan. Other common Chinese names are yě shǔkuí (野蜀葵[a]) and sānyè qín (三葉芹). In Japanese, the plant is called mitsuba (三つ葉,[11] lit. "trefoil" or "three-leaved") or mitsubazeri (野蜀葵). In Korean, the plant is called padeudeuk namul (파드득나물) or bandi namul (반디나물), with both names referring to its culinary function as a namul herb.

Uses

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Miso soup with mitsuba and nameko

Cryptotaenia japonica has both culinary and traditional medical uses. It is raised as a seasoning (similar to angelica). Like parsley, the flavor is clean and refreshing with a slightly bitter taste which some describe as celery-like. The sprouts are used in salads and soup.[citation needed]

In Japan, it is commonly used as a garnish in soups or atop entrees or as a sushi ingredient. The white stems are blanched while they're tender, and have a taste similar to coriander.[12] Two main regional varieties exist, the green Kansai type, and the white Kantō type.[12]

Mitsuba's dark green leaves, stems, and pods have an extensive nutritional profile, including high levels of calcium and vitamin C.[citation needed]

Notes

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  1. ^ These Chinese characters are used for the Japanese name mitsubazeri as well.

References

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  1. ^ The Plant List: A Working List of All Plant Species, retrieved 19 July 2016
  2. ^ Flora of China Vol. 14 Page 80, 鸭儿芹 ya er qin, Cryptotaenia japonica Hasskarl, Retzia. 1: 113. 1855.
  3. ^ "Gardening Articles :: Edibles :: Herbs :: National Gardening Association". garden.org. Retrieved 9 April 2016.
  4. ^ "Cryptotaenia japonica f. atropurpurea - Plant Finder". missouribotanicalgarden.org. Retrieved 9 April 2016.
  5. ^ Koji Kageyama, et al. "Aphanomyces mitsuba sp. nov. causing stem rot of 'mitsuba', Cryptotaenia japonica, in hydroponic culture." Mycological Progress. 22:57 (July 2023). p. 56. doi:10.1007/s11557-023-01908-2
  6. ^ a b c d e f g Zhenghao Xu and Le Chang. "Cryptotaenia japonica Hassk." Identification and Control of Common Weeds: Volume 3. Springer, 2017. pp. 35–36. ISBN 9789811054037
  7. ^ "Cryptotaenia japonica". Plants for a Future. Retrieved 15 March 2024.
  8. ^ a b "Cryptotaenia japonica". Germplasm Resources Information Network. Agricultural Research Service, United States Department of Agriculture.
  9. ^ Hurst, Kim (2015). Hidden Histories Herbs - The Secret Properties of 150 Plants. London: Timber Press. p. 56. ISBN 9781604696189.
  10. ^ Korea National Arboretum (2015). English Names for Korean Native Plants (PDF). Pocheon: National Arboretum. p. 426. ISBN 978-89-97450-98-5. Archived from the original (PDF) on 25 May 2017. Retrieved 6 December 2016 – via Korea Forest Service.
  11. ^ 猪股慶子監修 成美堂出版編集部編 (2012). かしこく選ぶ・おいしく食べる 野菜まるごと事典 (in Japanese). 成美堂出版. p. 170. ISBN 978-4-415-30997-2.
  12. ^ a b Sanderson, Helen; Renfrew, Jane M. (2005). Prance, Ghillean; Nesbitt, Mark (eds.). The Cultural History of Plants. Routledge. p. 107. ISBN 0415927463.
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