[2] The plant is edible and is commonly used as a garnish and root vegetable in Japan,[3] and other Asian countries.

[5] Growing 30–100 centimetres (12–39 in) tall, its petiolate leaves are triangular or ovate and serrated, vaguely resembling parsley.

Other common Chinese names are yě shǔkuí (野蜀葵[a]) and sānyè qín (三葉芹).

[citation needed] In Japan, it is commonly used as a garnish in soups or atop entrees or as a sushi ingredient.

[12] Mitsuba's dark green leaves, stems, and pods have an extensive nutritional profile, including high levels of calcium and vitamin C.[citation needed]