Download Honewort

Honewort
Cryptotaenia japonica
Apiaceae
Common Names
Honewort, Japanese honewort, Japanese parsley (En); persil japonais (Fr); mitsuba
(Jp); perejil japonés (Sp); 鴨兒芹, 山芹菜 (Cn)
Plant Distribution
East Asia, Asian Russia
Botanical Features
Perennial herb, 20-100 cm, aromatic; roots thick; leaves clasping base, 3 toothed
leaflets; leaflets oblong-lanceolate to obovate; slender petioles, 10-15 cm long, 2-4
mm thick; flowers white; fruit 4-6 x 1-1.5 mm.
Edible leaves
108
Environmental Factors
Light requirement: partial sun; photoperiod: day-neutral; temperature requirement:
cool-warm; preferred soil type: well-drained and humus-rich loam or sandy loam;
optimum soil pH: 5.5-6.7; tolerance: frost, partial shade; sensitivity: drought, heat,
full sun.
Honewort in the wild
Inflorescences
109
Production Methods
System: monocropping, greenhouse, hydroponics; planting material: seeds; planting
method: direct sowing, transplanting when seedlings have 4-5 leaves; irrigation:
frequent; priority fertilizer: organic matter, nitrogen, potassium; crop management:
free standing, blanching; planting to 1 st harvest: 30-60 days; harvesting: once-over,
repeated harvesting as needed; yield: 10-20 t/ha.
Field production
110
Edible Parts
Tender leaves and shoots are consumed fresh as salad or garnish, stir-fried, deep-fried,
or cooked in soups.
Health Values
Beta-carotene: medium in tender shoots; vitamin E: low; riboflavin: medium; folic
acid: medium; ascorbic acid: medium; calcium: low; iron: extremely high; protein:
1.5-3.4%.
Seeds
Fruit
111