Ashitaba

See also: Angelica (genus)

Ashitaba, scientifically known as Angelica keiskei, is a perennial plant belonging to the Angelica genus. Native to Japan, particularly the Izu Islands, this remarkable herb has been celebrated for its numerous health benefits and culinary uses. Ashitaba is an endemic herbaceous perennial of Japan that is from the carrot family, producing typical large white umbels and dissected leaves. As it has the amazing ability to resprout quickly—the next very next day after harvesting a leaf—one of its common names is the “Tomorrow Herb”. Ashitaba has been long consumed as a food, with its leaves eaten raw or cooked, and its roots cooked or pickled. It is also used in Japan in the preparation of foods such as soba, tempura, ice cream, and tea, and varieties exist that are less bitter for these purposes.

BOTANICAL CHARACTERISTICS

Ashitaba is a hardy plant that thrives in temperate climates. It is characterized by its vibrant green leaves, thick stems, and yellowish-green flowers. The plant can grow up to 1.5 meters in height and is known for its rapid growth rate. One of the most distinctive features of Ashitaba is its ability to regenerate quickly; when a leaf is harvested, a new one often grows back the next day, hence the name "tomorrow's leaf."

The plant's leaves, stems, and roots are all edible and have been used in traditional medicine for centuries. The leaves are rich in chlorophyll, giving them a bright green color, and they contain a milky sap known as chalcone, which is believed to contribute to the plant's health benefits.

HEALTH BENEFITS

Ashitaba is renowned for its potential health benefits, which are attributed to its rich nutritional profile. It is packed with vitamins, minerals, and bioactive compounds that contribute to its therapeutic properties.

Ashitaba is also used in traditional medicine as a tonic and thought to increase longevity, improve digestion, and topically for wound healing. Through scientific investigation, preliminary studies on Ashitaba have shown promise for diabetes, heart health, liver health, antimicrobial activities, anticancer, obesity, longevity and inflammation. In an interesting recent preclinical study, Ashitaba juice was shown to reduce high-fat-diet induced obesity by modulating metabolic genes and the gut microbiome. (Source)

Stimulates Nerve growth factor.

Why You Should Be Skeptical About the Japanese ‘Anti-Aging’ Plant

A. keiskei is reported to exhibit cytotoxic, antidiabetic, antioxidative, anti-inflammatory, antihypertensive, and antimicrobial properties via in vitro studies, but the efficacy of these qualities have yet to be confirmed in vivo. Among current investigations are its potential as a nerve growth factor, as well as potential usefulness in cancer, menopause, and other conditions. Ashitaba may have positive effects on circulation by preventing red blood cells from clumping.

Claims of being a vegetable source of vitamin B12

Although it is often suggested that A. keiskei is a vegetable source of vitamin B_{12 (cyanocobalamin)}, recently published, peer reviewed scientific investigations of pharmacology and phytochemical constituents of interest report nothing that substantiates this claim. Traditional methods for measuring vitamin B12 in foods are compromised by contaminants(e.g. soil, bacteria, etc.) that contain detectable concentrations of inactive B12 analogs, which may explain the origin of this belief. More recent studies reveal certain mushrooms and algae as the only naturally occurring sources of B12 outside of the animal kingdom.Of these, only Chlorella has demonstrated the ability to reduce methyl malonic acid (MMA) levels (a product of B12 deficiency) in human subjects

Some of the key health benefits of Ashitaba include:

• Antioxidant Properties: Ashitaba is rich in antioxidants, which help combat oxidative stress and reduce the risk of chronic diseases. The chalcones found in Ashitaba are particularly potent antioxidants.

• Anti-Inflammatory Effects: The plant's compounds have been shown to reduce inflammation, making it beneficial for conditions such as arthritis and other inflammatory disorders.

• Immune System Support: Ashitaba is believed to boost the immune system, helping the body fend off infections and illnesses.

• Digestive Health: The herb is known to promote healthy digestion and may help alleviate gastrointestinal issues such as indigestion and constipation.

• Cardiovascular Health: Regular consumption of Ashitaba may support heart health by improving blood circulation and reducing cholesterol levels.

• Anti-Aging Benefits: The antioxidants in Ashitaba may help slow down the aging process by protecting cells from damage.

CULINARY USES

In addition to its medicinal properties, Ashitaba is a versatile ingredient in the kitchen. Its leaves and stems can be used in a variety of dishes, adding a unique flavor and nutritional boost. Some popular culinary uses of Ashitaba include:

• Salads: Fresh Ashitaba leaves can be added to salads for a crisp, slightly bitter taste.

• Smoothies: Blending Ashitaba leaves into smoothies is a great way to incorporate its health benefits into your diet.

• Teas: Ashitaba leaves can be dried and used to make a refreshing herbal tea.

• Stir-Fries: The leaves and stems can be sautéed with other vegetables for a nutritious stir-fry.

• Soups: Adding Ashitaba to soups and broths enhances their flavor and nutritional content.