Mitsuba

Cryptotaenia japonica

herb

Three-leaflet leaves tasting of celery, angelica and parsley, in clear soups, chawanmushi and tempura.

Origin

Japan, Korea and China

Season (United States)

March to June

Preparation

The leaves and stems are washed and added at the last moment, raw or cooked for a few seconds, to keep their aroma.

Molecules

In small amounts, not counted Lutein and zeaxanthin · Falcarinol · Chlorophyll

Did you know?

It is often tied in a little knot on top of the soup, for the look.