Ashitaba (Japanese: Angelica Keiskei Koidzumi) is a unique Japanese herb, native to the islands of Hachijo-Jima, in the Izu archipelago of Japan. The name "Ashitaba" translates to "tomorrow-leaf" due to the belief that new leaves will grow the day after being picked. It is a member of the Apiaceae family and is related to carrots, celery, and parsley. Ashitaba is known for its strong flavor, which has been described as a combination of celery, parsley, and a hint of citrus. It is traditionally used as a culinary herb in Japan, and it is often used as a seasoning for soups, salads, and stir-fries. It is also used medicinally to treat a variety of ailments, including high blood pressure, fatigue, and poor digestion. Ashitaba is rich in vitamins, minerals, and antioxidants, and is particularly high in vitamin C, vitamin B12, iron, potassium, calcium, and magnesium. It is also thought to have anti-inflammatory, anti-bacterial, anti-oxidant, and anti-cancer properties.
Ashitaba contains Chalcones which support healthy cell regeneration. In addition, ashitaba contains several polysaccharides, which may help boost the immune system
Ashitaba contains Chalcones which support healthy cell regeneration. In addition, ashitaba contains several polysaccharides, which may help boost the immune system
References and Sources
- Antitumor and antimetastatic activities of Angelica keiskei roots
- https://www.ecellgen.com/index.php?option=com_content&view=article&id=20&Itemid=31"
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