Mitsuba
Cryptotaenia japonica
Also known asJapanese parsley · Japanese honewort · Mitsuba · 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
An unusual hydroponic herb prized in Japanese cooking. EC 1.0-1.6 mS/cm. pH 6.0-7.0. Temperature: 10–22°C (cool-season; bolts in heat above 25°C). Low to moderate light (DLI 8-14 mol/m2/day; unlike most herbs, mitsuba prefers shade and does poorly under strong light). That shade tolerance makes it well suited to dimmer corners of a hydroponic greenhouse where other herbs struggle. NFT, DWC, or Kratky systems all work. From seed to harvest: 6-8 weeks for cut mitsuba, 8-12 weeks for full-sized plants. For white (blanched) mitsuba, cover the growing plants with an opaque container for 10-14 days before harvest to produce pale, tender stems with a milder taste. Harvest by cutting stems near the base. The delicate aroma is lost to heat, so add mitsuba at the very end of cooking or use it raw as a garnish. Fresh mitsuba has no real substitute and dried mitsuba is pointless because the flavour disappears on drying, so growing your own is often the only reliable supply outside Japan. Seed is sold by Japanese suppliers and some Western herb specialists.