Ashitaba

Common Names

Ashitaba (Jp); 明日葉 (Cn)

Plant DistributionEast Asia

Botanical FeaturesBiennial or perennial herbaceous to 1.5 m, aromatic; stem hollow, round, 2.5-5.0 cm in diameter, yellowish green, purplish red; leaves pinnate; leaflets serrate, often 3-parted; petioles long with sheathing; inflorescences terminal, compound umbels, involucred; flowers white, bisexual, insect pollinated, self-fertile; fruits compressed, ovate, ridged.

Angelica keiskei Apiaceae

Flowers

Leaves

52

Environmental FactorsLight requirement: full sun, partial sun; temperature requirement: cool-hot; preferred soil type: well-drained, moist sandy/clayey loam; tolerance: frost, salinity; sensitivity: heat.

Inflorescence

53

Production MethodsSystem: monocropping; planting material: seeds; planting method: germination under shade, transplanting of seedling with 3-4 true leaves; irrigation: frequent; priority fertilizer: organic matter; crop management: free standing, shading in summer;

stplanting to 1 harvest: 50-60 days; harvesting: repeated cutting of leaves with enlarged stalks starting from lower leaves until flowering; yield: 40-50 t/ha.

Fruit

Edible leaves and stalks

54

Edible PartsLeaves and stalks are eaten raw, boiled, or deep-fried, or dried and ground for juice, dessert or other value-added products; roots cooked or pickled.

Health ValuesBeta-carotene: medium to high; vitamin E: low; riboflavin: medium; folic acid: extremely high; ascorbic acid: medium; calcium: medium; iron: medium; protein: 2.2%. Edible parts contain also vitamin B (normally not found in terrestrial plants; 12

function in the formation of red blood cells and nerves), coumarin (archangelicin), and flavones (chalcones that show antibacterial, antifungal, antitumor and anti-inflammatory properties).

Field production

Seeds

55