Cryptotaenia japonica

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]

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.

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]}