We grow a lot of Italian Parsley for sale. The restaurants want something different but not too far out of their comfort zone. Alas curled parsley is considered too common.
I was wondering about a bed of Mitsuba. I have read a bit about it but no clues are given on whether it would make a good garnish or pesto.
Can anyone help? Is it worthwhile giving it garden space for these fairly conservative chefs? They do but Rau Ram and Shiso so I suppose they aren't too bad.