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Mitsuba Parsley - Ferme de Sainte Marthe Seeds

Cryptotaenia japonica Mitsuba
Japanese Parsley

3,4/5
1 reviews
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received today with an expiration date at the end of 2024, for 1 sowing recommended in spring???

corentine, 14/11/2024

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This plant carries a 6 months recovery warranty

More information

Japanese Mitsuba Parsley is a rare variety that has a delicious fresh and delicate flavour. The 50 cm high plants produce long stems and attractive, dainty trefoil leaves. Perfect raw in salads or added to soups or stir-fries. Sow from March to June. Harvest from April to September. Organic seeds.
Ease of cultivation
Beginner
Height at maturity
50 cm
Spread at maturity
20 cm
Soil moisture
Damp soil
Germination time (days)
30 days
Sowing method
Direct sowing, Sowing under cover
Sowing period March to June
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Harvest time April to September
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Description

Japanese Mitsuba Parsley is a rare variety that has a delicious fresh and delicate flavour. The 50 cm high plants produce long stems and attractive, dainty trefoil leaves. Perfect raw in salads or added to soups or stir-fries. Mitsuba Parsley is rich in carotene, potassium and iron. Sow from March to June. Harvest from April to September.

Parsley is a biennial aromatic plant, generally grown as an annual, native to the Mediterranean region. It belongs to the Apiaceae family and is widely used as a fresh culinary herb. There are two main types of parsley: Italian flat parsley which is considered to have a more robust flavour, and curly French parsley which is usually used as a garnish. Less common is Hamburg parsley, grown for its thick, parsnip-like taproots.

During its second year, parsley produces umbels of tiny yellowish-green to white flowers. The flower heads then develop seeds which can be harvested and dried for sowing the following year.

Parsley is very rich in vitamins A and C, trace elements and minerals. Parsley leaves can be eaten raw to flavour or garnish salads, or cooked in omelettes, soups and sauces. Save the stems for making bouquet garni, a French classic herb mixture used for flavouring casseroles, stews, stocks etc. that also includes thyme, rosemary and laurel leaves.

Harvesting: Parsley leaves can be picked all year round, simply snip the outer leaves off with scissors as and when required. Regular harvesting will encourage new leaf production.

Storage: Parsley has a fuller, richer aroma when eaten fresh. Nevertheless, the leaves can be frozen or dried for later use. To dry, hang in bunches upside down in a warm, well-ventilated room.

Good to know: Mulching with grass clippings or dead leaves is recommended, especially during hot dry spells, as this will help keep the soil moist whilst limiting weed growth.

NB. Organic seeds (in French "AB" for "Agriculture Biologique") are produced from plants that aren't treated with phytosanitary products (insecticides, weed killers). The seeds do not undergo post-harvest treatment. They carry the AB label and are approved by Ecocert, an independent structure.

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Parsley: Sowing, Planting, Growing
Family sheet
by Aurélien 15 min.
Parsley: Sowing, Planting, Growing
Read article

Harvest

Harvest time April to September
Type of vegetable Aromatic
Vegetable colour green
Size of vegetable Medium
Interest Flavour, Nutritional value, Productive
Use Cooking

Plant habit

Height at maturity 50 cm
Spread at maturity 20 cm
Growth rate slow

Foliage

Foliage persistence Deciduous
Foliage colour dark green
Aromatic? Fragrant foliage when creased

Botanical data

Genus

Cryptotaenia

Species

japonica

Cultivar

Mitsuba

Family

Apiaceae

Other common names

Japanese Parsley

Origin

West Asia

Annual / Perennial

Perennial

Product reference32891

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Planting and care

Sowing: First prepare your plot by loosening the top few centimetres of soil and removing any weeds. Parsley needs a lot of moisture to grow: leave the seeds to soak in water for 24 hours before sowing and water the plot beforehand. Parsley can be grown in all soil types but will give best results in light, humus-rich soils. Direct sowing outdoors: from April to September, either broadcast the seeds over the plot, or sow in furrows or containers. Water generously as parsley seeds require very moist soil to germinate. Cover the seeds with half a centimetre of sowing mix and firm down with the back of a rake. To maintain constant humidity levels, the seedlings can be covered with a cloth and watered regularly. Parsley germinates slowly, it can take up to a month for seedlings to appear. Transplanting: it is useful to have parsley close to hand when cooking. When the plants are strong enough, take one or two seedlings from the garden and transplant them into pots. Put some gravel at the bottom of the pots for better drainage. Place your pots in full sun or half-shade.
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Seedlings

Sowing period March to June
Sowing method Direct sowing, Sowing under cover
Germination time (days) 30 days

Care

Soil moisture Wet
Disease resistance Good
Pruning No pruning necessary

Intended location

Type of use Container, Vegetable garden
Hardiness Hardy down to -29°C (USDA zone 5) Show map
Ease of cultivation Beginner
Exposure Partial shade
Soil pH Any
Soil type Silty-loamy (rich and light), 192
3,4/5

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