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14-September-2008 18:38:46 - Cryptotaenia Cryptotaenia Scientific classification Kingdom: Plantae Class: Magnoliopsida Order: Apiales Family: Apiaceae Genus: Cryptotaenia DC. Species See text. Cryptotaenia is a genus of two species of herbaceous perennial plants, native to North America and eastern Asia, growing wild in moist, shady places. Species Cryptotaenia canadensis Cryptotaenia japonica syn. C. canadensis subsp. japonica Some other species previously included in this genus as C. africana, C. calycina and C. elegans have been shown by molecular evidence not to belong in Cryptotaenia Hardway et al., 2004. Uses C. japonica is raised as a seasoning similar to angelica and a strengthening tonic, and the sprouts are used in salads. English names for the plant include mitsuba, Japanese wild parsley, honeywort, san ip, and san ye qin from Chinese: 三å?¶èŠ¹; pinyin: sÄ?nyè qÃn. Like parsley, the flavor is clean and refreshing with a slightly bitter taste. External links Hardway, T. M. et al. 2004. Circumscription of Apiaceae tribe Oenantheae. South African Journal of Botany 70: 393-406. Available online pdf file Technical description of Cryptotaenia japonica Plants for a Future database on Cryptotaenia japonica v d e Herbs and spices Herbs Angelica Basil Basil, holy Basil, Thai Bay leaf Boldo Bolivian Coriander Borage Chervil Chives Cicely Coriander leaf cilantro Cress Curry leaf Dill Elsholtzia ciliata Epazote Eryngium foetidum long coriander Hemp Hoja santa Houttuynia cordata giấp cá Hyssop Lavender Lemon balm Lemon grass Lemon verbena Limnophila aromatica rice paddy herb Lovage Marjoram Mint Mitsuba Oregano Parsley Perilla shiso Rosemary Rue Sage Savory Sorrel Tarragon Thyme Vietnamese coriander rau răm Woodruff Spices Ajwain bishop's weed Aleppo pepper Allspice Amchur mango powder Anise Aromatic ginger Asafoetida Camphor Caraway Cardamom Cardamom, black Cassia Cayenne pepper Celery seed Chenpi Chili Cinnamon Clove Coriander seed Cubeb Cumin Cumin, black Dill dill seed Fennel Fenugreek Fingerroot krachai Galangal, greater Galangal, lesser Garlic Ginger Golpar Grains of Paradise Grains of Selim Horseradish Juniper berry Liquorice Mace Mahlab Malabathrum tejpat Mustard, black Mustard, brown Mustard, white Nigella kalonji Nutmeg Paprika Peppercorn black, green white Pepper, long Pepper, Brazilian Pepper, Peruvian Pomegranate seed anardana Poppy seed Saffron Sarsaparilla Sassafras Sesame Sichuan pepper huÄ?jiÄ?o, sansho Star anise Sumac Tasmanian pepper Tamarind Tonka bean Turmeric Vanilla Wasabi Zedoary Zest Herb and spice mixtures Adjika Advieh Afghan spice rub Baharat Berbere Bouquet garni Buknu Chaat masala Chaunk Chili powder Crab boil Curry powder Fines herbes Five-spice powder Garam masala Garlic salt Harissa Herbes de Provence Jerk spice Khmeli suneli Lemon pepper Masala Mitmita Mixed spice Old Bay Seasoning Panch phoron Persillade Pumpkin pie spice Qâlat Daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tandoori masala Za'atar Lists of herbs and spices List of Australian herbs and spices Chinese herbs List of Indian spices List of culinary herbs and spices Related topics Marinating Spice rub This Apiaceae article is a stub. Please help grow by expanding it. Retrieved from http://en..org/wiki/Cryptotaenia Categories: Apiaceae stubs | Apiaceae | Medicinal plants Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages Deutsch 日本語 Português This page was last modified on 25 June 2008, at 20:40
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