Mitsuba
Cryptotaenia japonica
Also known asJapanese parsley · Japanese honeywort · Trefoil
Environment
The bounded range this crop tolerates.
Climate and zones
- USDA zones
- 5–9 (winter low around -29°C)
- Frost
- frost hardy
- Season
- cool (spring/fall)
Growing systems
Root mass: light.
Growing media
| Medium | pH effect | Retention | Bacterial surface |
|---|---|---|---|
| Rockwool (Mineral wool) | alkaline until pre-soaked | very high | low |
| Coco coir (Coconut coir) | slightly acidic | high | moderate |
| Perlite (Expanded volcanic glass) | neutral / inert | very low | low |
| Soil-based mix (Potting soil) | varies | high | high |
Nutrient demand by stage
NPK ratios are relative weights. EC targets shift through the plant's life.
| Stage | N | P | K | EC (mS/cm) |
|---|---|---|---|---|
| seedling | 2 | 1 | 1 | 0.8 |
| vegetative | 3 | 1 | 2 | 1.4 |
Aquaponics suitability
Compatible
Fish waste provides enough nitrogen for healthy growth. Supplemental potassium, calcium, and iron may still be needed depending on fish stocking density.
Care notes
A unique hydroponic herb for Japanese cuisine. EC 1.0-1.8 mS/cm. pH 5.5-7.0. Temperature: 10–22°C (cool-season; bolts in heat above 25°C). Low to moderate light (DLI 8-14 mol/m2/day; unusual among herbs, mitsuba prefers shade and performs poorly under strong light). This shade tolerance makes it ideal for lower light positions in a hydroponic greenhouse where other herbs won't grow. NFT, DWC, or Kratky systems. From seed to harvest: 6-8 weeks for cut mitsuba, 8-12 weeks for full-sized plants. For white (blanched) mitsuba: cover growing plants with an opaque container for 10-14 days before harvest, producing pale, tender stems with a milder flavor. Harvest by cutting stems at the base. The delicate flavor is destroyed by cooking; add mitsuba at the very end of preparation or use as a raw garnish. For Japanese cooking, fresh mitsuba has no substitute; dried mitsuba is meaningless (the flavor vanishes when dried). Growing your own is the only reliable way to have fresh mitsuba outside Japan. Seeds are available from Japanese seed suppliers and some Western herb specialists.