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Mitsuba
The Mitsuba San ye qin San ip Japanese Wild Parsley, 'Cryptotaenia japonica', has a really unique flavor tasting like angelica, celery and parsley. Break your gardening rut and try Mitsuba, a delightfully flavored Japanese herb. The leaves and stems are used to flavor foods and are added to salads. The plant is about 1 foot tall with light or dark heart-shaped 3 inch wide leaves. Mitsuba means three leaves, referring to the leaflets of three leaves. Japanese Wild Parsley has many uses and one of the main uses is as a substitute for parsley. The chopped leaves and stems of Japanese Wild Parsley are used to flavor foods such as soups, sukiyaki, and rice dishes. The leaves can be briefly dipped in boiling water and then used as a delicious garnish. Plant the Mitsuba after the last average frost date or in early fall for a winter crop. They will grow in full sun but they prefer light shade. ... get more information
Hibiscus - Dark Red Teatime Red The Hibiscus Teatime, 'Hibiscus sabdariffa', is a robust, shrub-like annual that is attractive as a hedge or in a border. The fleshy red, cup-like, 1 inch base of the flower, called a calyx, is used to make cool drinks and tea. Teatime is very similar in color and taste to cranberries. This plant is also called red sorrel, roselle, Jamaican sorrel, Indian sorrel, Queensland jelly plant, sour-sour, lemon bush and Florida cranberry. They should be kept evenly moist. The fruits can be harvested about 10 days after the flowers appear, while the calyces are still tender and juicy. |
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