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Blend the flavors of parsley, celery, and a hint of angelica, and you’ll taste mitsuba (“three leaves”), whose stems and dark green leaves are a vital part of Japanese cooking. When young, it tastes like cress (and is often eaten raw), and grows more bold and aromatic as it matures (when it is more likely to be served cooked). Like cress and the Italian parsley that it resembles, mitsuba makes a unique salad or can be added to mixed greens, clear soup or stirred into rice.
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