This Japanese Parsley is a great variety to try if you have a shaded spot in your garden and want to grow some extra herbs. A great choice for the fall garden, and to use fresh in dishes, as cooking tends to get rid of the delicate flavor.
Grow in a cool and shaded spot, this is a biennial plant (has more flavorful leaves the first year, leaves harvested in the 2nd year will lack flavor as the plant prepares to set seed).
Herb: Parsley - Japanese Mitsuba
Planting: plant seedlings in full or partial shade, 6 inches apart, in nutrient rich soil in the ground, raised beds, or in a large pot or container (soil can be amended with compost or worm castings 2 weeks prior to planting).
Watering: water regularly as the plants benefit from consistent moisture, and water deeply as this promotes strong root growth, but try not to leave the soil soggy.
Harvesting: harvest single stems from the base of the plant with a sharp pair of scissors, leaving 1"-2" of stem on the plant so that other stems will grow. Use immediately, or store in a glass of water in the fridge or on the counter. Has the best flavor when harvested early in the day, before the heat of the sun sets in.