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Mitsuba Mashimori / Japanese Parsley

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  • 9 Units in Stock

200 seeds.

Mitsuba is a classic.
Called also Juapanese Parsley is very popular in the cuisine, in all Asia.

Used in soup (the miso soup), it can be used fresh as well as cooked in plenty of dishes like sushi, sashimi, tempura butter and so on.

Even if called Japanese Parsley it is not related, it tastes more like celery, it is delicate.


Ready in approx 50 days !!!








Sow seeds on the surface of trays of pots containing moist seed compost, space the seeds 12mm (½in) apart. Just cover with a sprinkling of sieved compost to a depth of about 2mm (1/8in).
For a continuous supply of tender young leaves, sow in succession every six weeks.


  • Sow after frost, indoor in late spring and traspalnt in early summer or sow outdoor in early summer. Frost free climates: sow autums to the late spring. Do not sow when it is warm ot it will bolt.
  • Sow at 6 week intervals for continued harvest.  
  • Cover very lightly ( 2mm)  
  • Thin plants gradually to 15/22 cm  in rows. 
  • Ready in approx 50 days



  • This product was added to our catalog on Saturday 24 May, 2014.