no idea. Herbs for asian cooking: galanga, keffir lime, cilantro, or are we using the root here?
Batya

The leaf is used from this one. It is used in Japanese cuisine.

FataMorgana

It isn't cilantro,nor kafir lime. If galangal is related to ginger, then this isn't galangal either. Could be culantro -a Mexican herb that is sort of between parsley and cilantro.

Mmm ... not one I know personally but I'm guessing Mitsuba???

Chinese celery?

I may have had some of this in a sort of bronze color, if I'm not confusing it with another plant. It was used in Japanese cuisine as a mild flavoring agent.

I don't know much about Japanese cooking so I'm probably going to bomb on this question... Is it miso??? I'm not sure if miso is even a plant but I wanted to guess!

I'm glad you enjoyed this one!

It is mitsuba, Cryptotaenia japonica. It is also called Japanese parsley, honeywort, san ip, and san ye qin. It's taste is unique. It tastes like well, mitsuba. But to compare it to something people know, I think it is closest to parsley. It grows easily from seed. I had it under a teepee of pole beans last year and it seemed happy for the shade. I have some pole beans to the side of these two plants and those will eventually provide shade to the plants. Seeds are available from a variety of vendors.

Read the Plants for a Future's mitsuba entry here.

FataMorgana

Here is a link that might be useful: An article on mitsuba with recipes

Cool! I want some now.