This native Japanese herb is called Japanese hornwort or Japanese parsley. It is a popular traditional vegetable and looks similar to Italian parsley. Long, attractive stalks have trefoil leaves that are aromatic. Although perennial by nature, this plant is grown as an annual food crop.
- Approx. 1000-1500 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- Maturity: Approx. 50-60 days
- Planting season: Late spring or fall
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Cultivation: A woodland plant, grow in a moist, moderately shaded area (especially during summer) for best results. Sow seeds intensively in spring after last frost or fall (mild climate areas) in rich, well-drained soil. For a continuous supply, plant seeds every 4-6 weeks over the growing season. Harvest when stems are 6-7" tall.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Good for ohitashi. Use like celery or parsley to flavor hot and cold dishes. Add minced leaves to soups and salads.