Rotblättriger Scheinsellerie

Approved Data

created by steffen a. at 04.06.2023

Features

Location

Beet

Kübel

Geschmack

test color

aromatisch

erdig - süßlich

Fruit shape

länglich

Growth habit

aufrecht

horstbildend

Resistenzen

Schnecken-resistent

Color

darkred

Season Overview

Propagating

Planting

Harvest

1ST YEAR

FOLLOWING YEARS

Description

Mitsuba is a Japanese culinary herb and belongs to the umbellifer family (Apiaceae). It is also known as Japanese parsley and three-leaf clover. The plant is herbaceous and grows up to 1 m high. The leaves resemble those of flat-leaf parsley. The stems and leaves are used in cooking for seasoning. The taste is more similar to celery or ground elder than parsley. It is also cultivated as a medicinal plant. Perennial, but not always winter hardy in our climate. All parts of the plant are edible.

Non hybrid

Frostproof

Growing tips

Sow outdoors from March in rows (25 cm apart). Cover seeds lightly with soil. Mitsuba loves sunny locations and good garden soil. Also grows well in pots. It is best to cover it slightly in winter, as it is not completely hardy. Excessively harsh and changeable weather is not good for it, as the leaves then become very hard and rough. The same applies to overly sunny locations. Germination after 2-3 weeks at 18-25°C. Combines well with other shade lovers such as hostas, ferns, Solomon's seal, columbine and lungwort.