- Japanese hornwort or Japanese wild parsley
- Popular traditional vegetable, Dento Yasai
- Plants are low growing, up to 45-60cm tall by 20cm wide
- Heart-shaped, lightly ruffled leaves with purple/bronze stems
- The plant flowers light pink in mid-summer
An uncommon aromatic herb cultivated for Japanese cuisine that has a parsley & celery essence. Use the leaves, slender white stalks or even the roots for salads, flavouring soups, rice dishes and more. Use as a young seedling or harvest stalks at 15-20cm. Grows best in moist shady areas during the summer heat or full sun in the cooler early and late part of the season.
SCIENTIFIC NAME: Chryptotaenia japonica
SOWING: Transplant (recommended): Sow in 2.5 cell containers. Seeds take at least 3 weeks to germinate.
Direct seed: Sow in spring after the danger of frost has passed, about 6-12mm deep, 3 seeds per inch in single rows or 5-7.5cm wide bands 30-45cm apart. Thin plants to 25-30cm apart.
DISEASES: Prevent disease with crop rotation and good sanitation.
LIGHT PREFERENCE: Sun.
SOIL REQUIREMENTS: Grows well in moist, fertile soil. If planted in a well-drained location, it can normally be wintered over to produce a crop early the following spring. Mulch where temperatures go below -18C).
Water during dry spells and side-dress with compost or a balanced fertilizer once or twice during the growing period, if necessary.
PLANT HEIGHT: Varies.
PLANT SPACING: 25-30cm.
HARDINESS ZONES: Perennial
HARVEST: Clip leaves when stems are 15-18cm. To maintain the crispness and appearance of freshly harvested parsley, store at temperatures of 02.2C at 95% relative humidity. Parsley can be used either fresh or dried. To dry, wash clipped leaves and spread out shallowly on screens in a warm, airy place. When thoroughly dry, rub and store in jars.
Quick Facts
- Latin Name: Chryptotaenia japonica
- Germination: 7-14 days
- Days To Maturity: 50-60 Days
- Life Cycle: Perennial
- Hybrid Status: Open Pollinated
- Avg 200,000 seed count per 500g.
