Author: jeremy

Mitsuba (三つ葉) is known by a few names and the most common would be Japanese parsley. It’s quite similar to parsley in size and appearance. Other names are wild parsley or Japanese hornwort. 

The name

三みつ葉 は or Mitsu-ba literally means three objects + leaves (three leaves) or compound leaves with three leaflets. It is often spelt using Katakana in nurseries in Japan. The genus is Cryptotaenia and the species is Japonica. It’s a perennial and part of the celery family. I’ve had some plants live a couple years, but they do generally all dry up here in Australia due to the heat. But with a little care, you can keep it alive. Of course as they get older, their bitterness increases.

Varieties of mitsuba

There’s a white and and green variety in Japan but I’ve been used to the white variety from the Kansai region. 

Growing locations and season

In Japan mistuba is grown in Shizuoka, Osaka and the east coast around Ibaraki, Chiba, Saitama and Aichi. It’s mainly grown hydroponically (green mitsuba) and harvested about 8 times over the year. There are cut leaf farms and also those that leave the root on the plant when presenting for sale. Peak demand in Japan is in December as it’s used for the new year celebrations. 

Seed will sprout here in Western Australia in April and plants are pretty much full size  in May. It will grow to almost a meter or 3′ if you give it ideal conditions. In the northern hemisphere at home, it flowers in June-August. You can treat it similarly to parsley, let it go to seed and spread and you’ll have it popping up in the garden each year and staying for another season or so if it’s comfy. 

The taste

It’s so unique and I love the tang. It’s got a lovely taste a little like coriander but not as powerful. It’s light, refreshing and can be slightly bitter depending on how it’s collected and prepared. The stems are used in soups in Japan and I love the contrast of the soft crunch of those against the kameboko and steamed vegetables often served with it. 

It reminds me of Kyoto, cold winter nights and celebration, but with a subtle refined taste. It’s generally presented in such a minimalist way, so the flavour of the stem or leaves stand on their own. I have some memories of it being used in osumashi with tornado cooked egg or in donburi, that’s not a bad combination either. 

Health benefits

The leaves have high levels of calcium, iron, potassium, beta-carotene and vitamin A and C. 

Mitsuba’s scent

The scent of the plant contains cryptone (compound also found in eucalyptus and mint) and monoterpene which is said to increase appetite, assist with digestion, relaxation and promoting sleep. It contains other essential oils and monoterpenes  such as α-pinene, sabinene, and β-pinene.  

Possibly why this is served in osumashi at the beginning of traditional Japanese meals. 

It’s beauty

I love seeing it pop up in the garden each year (see above, it’s hot here so they die off). The little sprouts come through and I get excited and give them extra care as I weed in between them. I move some to pots to ensure I have a safe supply. Sometimes they’ll get decimated by cabbage white butterfly caterpillars or snails. 

They’re a hardy thing once established and love the water. They have pretty leaves, grow to a manageable size and the flowers are super cute. 

It’s just one of those perennials that I allow to go free. It doesn’t take over the garden and it’s so useful in cooking. Plus it’s so easy to manage or just pull out. 

The flowers

it has these delicate white flowers that bloom from the schizocarp fruits. They’re super cute as they start off tiny and bloom into basil-like flowers.

Gathering your mitsuba seed

Once the seed has dried on the stalks, I cut the dried stalks off carefully with scissors and run my fingers down it to strip it of seeds and put them into a paper bag for storage. You don’t get too much extra plant material, it’s mainly seed by the time it’s dried. 

Plant your seed

Plant it into a pot, it doesn’t have to be big to start off. A small 0.5L or 17oz pot is enough to get it started. 

Sunshine and climate

Mistuba likes full sun at times and if it’s really hot, part shade is and a cool, temperate climate. If you give it full sun, you might get the strong bitterness in the leaves. 

Picking your mitsuba

Harvest the leaves, stalks or root depending on how you want to prepare it. I use the stalks and younger leaves in osumashi. Like parsley, you can just break stalks or leaves off and it will keep producing. 

Eat your mitsuba

I had mitsuba often in Kyoto as they blanch the white stalks and add them with small leaves to a clear osumashi soup. I LOVE it and it’s the main reason I sourced seed to get it into the garden. Osuimono (お吸い物) translates to water thing and osumashi is a kind of osuimono. Osumashi generally has a simpler flavour and set of ingredients. Another fave was Japanese clear clam soup (あさりの潮汁), but we’ll talk about that in another blog. 

Keeping it alive for next season

Take a cutting and root it in water inside the house. Keep it warm and regrow it like you might for basil. Or, another method is to germinate the seed inside on a silicone mat or in a small pot. It will grow during colder months if you provide warmth, like in the greenhouse. 

You’ll have mitsuba all year round! Leave a comment if you found this useful!

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This article explains how to grow a mango tree from a store bought mango fruit by germinating the seed.

If you’re a mango fan, then you dream of having a huge mango tree that always has massive sweet fruit. You might be lucky enough to live on property or in an area that has trees you can access. Lucky you!

Varieties of mango

In Australia we grow varieties like Kensington Pride, Calypso, R2E2, Honey Gold, and Palmer. I prefer the Honey Gold because of their texture and sweetness. Although I haven’t had a chance to try them yet, I really want to try the Nam Doc Mai. 

Eat your mango

Don’t forget to peel it first!I slice both sides and then eat what’s left on the seed. After that I give it a wash and let it dry off for a day or two. It’s easier to handle that way.

Eat your mangoes

It’s time to eat! The best part! What’s the best way to cut a mango? 

Dry the stone / kernel

Wash it off and then wrap it in a paper towel. Leave it out for a few days, not in the sun. It should be pretty dried by then. I sometimes put it on an ants nest, they clean it up really well. 

Slice open the seed

Grab a flat screwdriver, pocket knife and some scissors. Unwrap the kernel from the paper towel and cut the corners off carefully so that you can see inside the casing. I usually cut one or two corners off. 

Then grab your screwdriver and gently pry the case open. It takes a bit of force. Be careful not to damage the soft seed inside. If you do damage it, it may not germinate. The seed is several parts held together in a fragile way. If they break apart, you’ll need a new seed.

When you get the kernel case open, carefully cut through the remainder of the connector between the seed and the case. Now you have your seed! You can leave all of the papery casing (the pit) on it, that’s fine. 

Plant your seed

Plant it into a pot, it doesn’t have to be big to start off. A small 0.5L or 17oz pot is enough to get it started. Which direction do you plant the seed? The leaves will sprout from the pointy end of the seed. I usually just lay it on its back, easy. 

New mango plant

It will germinate and grow in a 1-2 months. The first leaves come our dark red, then pink  and then light to dark green. They’re soft and fragile, I keep mine under shade to prevent sunburn in summer. Usually by the end of summer they’ll be 1-2 foot high and ready for a bigger pot. 

Mangoes are not too fussy about the soil, it just needs to be well draining. They are a deep rooting tree (can be 5-6m) so once it gets to a meter or a few feet in your bigger pot, then it’s time to plant it into the ground. 

You can germinate the seeds in water and a paper towel. Honestly it’s gonna end up in the soil anyway, just put it in the soil! It is fun to watch though if you want to share the process with the kids, so yeah half submerged in a water container near a kitchen window. Watch it sprout 🙂

After it hits 20cm or 8″ or so it’s ready for the ground, you can play it safe and wait till it’s a meter / 3′.

Sunshine and climate

Mangoes love the sunshine and a warm climate. If you’re in a subtropical or tropical climate zone, your mangoes will love you. They can grow in cooler climates and also inside, but they may not fruit. Ideal temperature ranges are 70–85°F (21–29°C). 

In Broome in the north of Australia, there are often cyclones and these can damage the tree branches, knock the fruit off and damage the flowers. I’ve wandered around Broome picking up mangoes off the ground after strong winds. 

Pruning

In the first 2-3 years, run it back 30% in height and also the horizontal branches. Mangoes need a good pruning. 

Mulch your tree

In Australia we mulch them in Spring and this encourages branching and fruiting. I mulch out to half the width of the tree. You can fertilise with something like you’d use for a berry. 

Wait 3-8 years

Yeah, it takes a while. So today’s the day to plant your tree! After 8 or so years you will have beautiful fruit if all goes well. So maybe it’s a good idea to plant more than one. There is a chance of it not making it. 

The trees can grow up around 10m, so you’re going need space if you let it go. 

Picking your mangoes

Harvest them when they are ripe but not squishy. If they’re squishy they might be over ripe so eat immediately. You’ll notice the green will start to yellow and maybe turning pink. 

Eating your mangoes

There are so many ways. But I love them in gelato with coconut, honey and some mint or other herbs. 

Hope you found this useful and you grow yourself a huge mango tree. Leave a comment if you germinate a mango seed. 

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