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Growing Japanese Mitsuba Parsley in the Herb Garden

Sow Japanese Parsley either directly outdoors .25 inch deep after the last frost, or start indoors 4-6 weeks before transplanting. Space plants about 6-8 inches apart, in rows or groups, in moist, rich, well-drained soil in partial to full shade.

Keep soil evenly moist and mulch to conserve moisture. Thin seedlings when they reach 3 inches tall; use thinnings as microgreens. Plant in succession every 4-6 weeks for continuous harvest. Watch for slugs and snails and avoid hot, sunny spots that cause bolting and bitterness.

Harvesting and use of Japanese Mitsuba Parsley

Harvest by snipping stems at the soil level once they reach 6-8 inches tall. For continuous harvest, use the cut-and-come-again method; for annual use, harvest fully at maturity (about 50-60 days). If growing as a perennial, allow a few to go to seed or divide the roots to propagate.

About Japanese Mitsuba Parsley Garden Seeds

Mitsuba is a traditional “dento yasai” (heritage vegetable) of Japan, cherished for its trio of aromatic leaves and celery-parsley flavor.

Two regional varieties exist in Japan—the Kansai (green, disease-resistant, often grown as microgreens) and the Kanto (white stems blanched for delicate flavor).

All parts of the plant—leaves, stems, roots, seeds—are edible, with culinary uses ranging from garnishes to soups and salads.

Stories From Our Gardeners

"Mitsuba means “three leaves” in Japanese, and those fresh stems and leaves are often tucked into miso soup or chawan‑mushi just before serving for a subtle, bright pop of flavor!"

- Jerry Sawyer, True Leaf Market Writer

Japanese Mitsuba Parsley Seeds Per Package:

• 2 g packet - Approximately 875 Seeds
• 1 oz - Approximately 12,500 Seeds
• 4 oz - Approximately 50,000 Seeds
• 1 lb - Approximately 200,000 Seeds

Non-GMO Japanese Mitsuba Parsley seeds are available for Fast Free Shipping on qualifying orders.