Culinary tips: Use the aromatic leaves in salad mix, tempura or as an edible garnish. Complements fish well. Used as the pickling color for Japanese pickled plums—umeboshi. The seeds form an essential part of the famous seven spices of Japan, which originated more than 300 years ago in Kyoto. Fresh seeds are edible and have the same aroma and flavor. The stalks with tiny flowers and sprouts are served with tempura and sashimi. Leaves can be used as a wrap.
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