Cryptotaenia japonica purpurea - Japanese Parsley

The Cryptotaenia japonica Purpurea is a lovely plant with chocolate purple foliage of a small condiment plant better known as Japanese parsley or Mitsuba. Though rarely used outside the kitchen, it is very hardy and thrives in moist, humus-rich, clayey soil where it self-seeds naturally. While its summer flowering in pinkish-lilac is not spectacular, it adds an extra touch of delicacy to the vegetation, which retains its dark colour until the end of the season, even in shade.  

Japanese parsley, in Latin Cryptotaenia japonica, belongs to the Apiaceae family (formerly Umbelliferae), like its cousin parsley. It is native to Northeast Asia (Japan, Korea, and coastal areas of China) and Northwest North America. It is an aromatic herbaceous plant, perennial by its root, capable of living for several years in the garden. It is frost-resistant to about -18 °C.  Its above-ground growth occurs in spring but disappears in winter. The plant forms a small clump of about 30 cm (12in) in all directions. In the 'Purpurea' form, the purple leaves darken and take on metallic reflections as they grow and mature. They are divided into 3 strongly-toothed leaflets. The discreet and brief flowering in small pale pinkish-mauve stars takes place in summer. It stands about 50-60 cm (20-24in) tall.

In ornamental gardens: in moist undergrowth or along a north or east-facing path, try combining it with Hostas with golden foliage or blue ones, with Caucasian forget-me-nots, elf flowers, or even violets. Create a beautiful scene with purple chervil and Isodon longituba.

In the kitchen: Japanese parsley has a crunchier texture than our parsley and a more subtle, truly distinct flavour. It can be used in the same way as parsley: raw, chopped in salads, in marinades, or cooked in soups. This plant is widely used to flavour traditional Japanese dishes, including sushi. As it holds up very well when cooked, Mitsuba parsley can be cooked with other vegetables, boiled, steamed, or stir-fried, accompanies fried fish, and is also used in grilling garnishes. When added at the end of cooking, it will retain its crunchiness and flavour. The root is also edible and can be cooked with other vegetables.