Mitsuba is a Japanese vegetable that has three plain, parsley-like leaves on each long slender, white stalk. Young leaves and stalks have aromatic flavor and are often used as a seasoning in fish soup, Sukiyaki and many Japanese dishes. Young seedlings are used in salads. Seeds are sown in spring and early fall. The plant grows vigorously in mild climates and can be harvested 50 days after sowing. In Japan, plants are generally blanched in darkness or by earthing-up for growing white and tender stalks.