Comments
provided by eFloras
This species is used in traditional Chinese medicine as a tonic for strengthening the body. It is a distinctive, widespread taxon exhibiting almost continuous variation in leaf and inflorescence form across the range. It is here treated as a species (with three forms: f. japonica, f. dissecta (Y. Yabe) Hara, and f. pinnatisecta S. L. Liou) closely resembling, but distinct from, the North American Cryptotaenia canadensis (Linnaeus) de Candolle.
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Description
provided by eFloras
Plants 20–100 cm. Basal and lower petioles 5–20 cm, with oblong sheaths; blade triangular to broad-ovate, 2–14 × 3–7 cm; middle leaflets rhombic-obovate or cordate, 2–9 × 1.5–10 cm; lateral leaflets obliquely long-ovate to obovate, 1.5–8 × 1–6 cm. Bracts absent or 1, linear, 4–10 × 0.5–1.5 mm; rays 2–3, 0.5–3.5 cm, very unequal; bracteoles 1–3, subulate, 4–10 mm;
pedicels 2–4, 1–14 mm, very unequal. Calyx teeth 0.1–0.3 mm, unequal. Petals 1–1.2 × ca. 0.6–1 mm. Fruit 4–6 × 1–1.5 mm. Fl. and fr. Feb–Oct. n = 11*.
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Distribution
provided by eFloras
Anhui, Fujian, Gansu, Guangdong, Guangxi, Guizhou, Hebei, Hubei, Hunan, Jiangsu, Jiangxi, Shaanxi, Shanxi, Sichuan, Taiwan, Yunnan [Japan, Korea].
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Habitat
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Damp places in forests, ditches; 200–2400 m.
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Cryptotaenia japonica
provided by wikipedia EN
Cryptotaenia japonica, also called East Asian wildparsley,[2] Japanese cryptotaenia,[3] Japanese honewort,[3] white chervil[4] mitsuba,[5] Japanese wild parsley, stone parsley, honeywort, san ip, trefoil, and san ye qin (from Chinese: 三叶芹; pinyin: sānyè qín) is a plant species native to Japan, Korea, and China.[6] The plant is edible and is commonly used as a garnish and root vegetable in Japan,[7] and other Asian countries.[8]
Culinary uses
Illustration from the Japanese agricultural encyclopedia Seikei Zusetsu (1804)
Cryptotaenia japonica is raised as a seasoning (similar to angelica). Like parsley, the flavor is clean and refreshing with a slightly bitter taste which some describe as celery-like. The sprouts are used in salads and soup.
In Japan, it is commonly used as a garnish in soups or atop entrees or as a sushi ingredient. The white stems are blanched while they're tender, and have a taste similar to coriander.[9] Two main regional varieties exist, the green Kansai type, and the white Kantō type.[9]
Nutritional benefits
Mitsuba's dark green leaves, stems, and pods have an extensive nutritional profile, including high levels of calcium and vitamin C.
References
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^ The Plant List: A Working List of All Plant Species, retrieved 19 July 2016
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^ Korea National Arboretum (2015). English Names for Korean Native Plants (PDF). Pocheon: National Arboretum. p. 426. ISBN 978-89-97450-98-5. Archived from the original (PDF) on 25 May 2017. Retrieved 6 December 2016 – via Korea Forest Service.
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^ a b "Cryptotaenia japonica". Germplasm Resources Information Network (GRIN). Agricultural Research Service (ARS), United States Department of Agriculture (USDA).
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^ Hurst, Kim (2015). Hidden Histories Herbs - The Secret Properties of 150 Plants. London: Timber Press. p. 56. ISBN 9781604696189.
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^ Plants for a Future, retrieved 12 May 2016
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^ Flora of China Vol. 14 Page 80, 鸭儿芹 ya er qin, Cryptotaenia japonica Hasskarl, Retzia. 1: 113. 1855.
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^ "Gardening Articles :: Edibles :: Herbs :: National Gardening Association". garden.org. Retrieved 9 April 2016.
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^ "Cryptotaenia japonica f. atropurpurea - Plant Finder". missouribotanicalgarden.org. Retrieved 9 April 2016.
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^ a b Sanderson, Helen; Renfrew, Jane M. (2005). Prance, Ghillean; Nesbitt, Mark (eds.). The Cultural History of Plants. Routledge. p. 107. ISBN 0415927463.
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Cryptotaenia japonica: Brief Summary
provided by wikipedia EN
Cryptotaenia japonica, also called East Asian wildparsley, Japanese cryptotaenia, Japanese honewort, white chervil mitsuba, Japanese wild parsley, stone parsley, honeywort, san ip, trefoil, and san ye qin (from Chinese: 三叶芹; pinyin: sānyè qín) is a plant species native to Japan, Korea, and China. The plant is edible and is commonly used as a garnish and root vegetable in Japan, and other Asian countries.
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