THE CHINESE HERB GARDEN - Growing Chinese Vegetables in Your Own Backyard - page 142

For seeds. If you let it flower, the small white blossoms will quickly turn to seed. To
gather the caraway-shaped seeds, cut the whole stem to within 2 inches of the base. The
part that remains in the ground will start to grow again. Dry on a sheet of paper or paper
towel to hold the seeds as they dry and fall off. Dry thoroughly to store for next year's
crop for an endless supply of this useful herb.
Varieties
Look for this plant in catalogs under “mitsuba,” the Japanese name. However, in Amer-
ican edible-plant guides, wild chervil, or honewort, is sometimes mistakenly called mit-
suba.
The seeds you buy may turn out to be different varieties. Some varieties have a
slender white stem, some green. Sometimes the stems are hollow, sometimes not. They
all taste much the same, so you can't go wrong.
CULINARY USES
Mitsuba is usually said to be celery-flavored, but I think it tastes more like Italian pars-
ley, with a stronger flavor than curly parsley. Grow it and taste a leaf yourself; you will
soon find many uses for this unique herb. The whole plant is edible — seeds, leaves,
stem, and small roots — but save some seeds to plant next spring. Use the leaves and
stems both raw and cooked:
• Mitsuba leaves are good in a mixed green salad with Bibb or leaf lettuce, or per-
haps Chinese cabbage, also in cucumber salad.
• Simmer leaves briefly in clear chicken broth.
• Stir-fry leaves with mushrooms and shrimp.
• Mince and toss leaves with cooked vegetables.
• Add minced leaves to canapés of egg, shrimp, fish, or pâté.
• Add minced leaves to carrot or zucchini bread. A tablespoon or two gives flavor
and aroma to the whole loaf.
• For a thoroughly English treat with an Asian flavor, make cucumber sandwiches
on thinly sliced rye bread and butter, and garnish with minced mitsuba.
• Blanch roots for 5 minutes, then sauté in sesame oil, or boil together with root
vegetables such as potatoes or parsnips.