Honewort leaves: Attractive garnish high in iron.

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, East Russia

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%.

Read more: Honewort, in Discovering Indigenous Treasures: Promising Indigenous Vegetables from Around the World. 2009. AVRDC – The World Vegetable Center.