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Ashitaba
(Angelica keiskei)

Nutritional Information:

Stems and leaves are rich in an anti-oxidant called chalcone (visible as a yellow sap) said to have anti-aging properties. Chalcone is composed of the flavonoids Xanthoangelol, Xanthoangelol-E and 4-Hydro-oxyderricin. Contains coumarins (psoralen, imperatorin, columbianagin, isorhazelpitin, rhazelpiton, selinidin), a class of phenolic compounds that are abundant in citrus fruits and which may be anticarcinogenic. Contains high levels of of chlorophyll.
100g raw stem and leaf contains:
540 mg potassium
65 mg calcium
26 mg magnesium
65 mg phosphorus
60 mg sodium     1 mg iron
0.6 mg zinc     1.05 mg manganese
5300 µg beta-carotene (vitamin A)
440 µg retinol
0.1 mg vitamin B1
0.24 mg vitamin B2
0.16 mg vitamin B6
41 mg vitamin C
4.3 mg vitamin E
500 µg vitamin K     100 µg folic acid

How to Enjoy it:

Eat raw or cooked. Stems can be lightly boiled and used like asparagus; leaves can be lightly boiled and eaten in place of spinach, or chopped and added to soups and stir-fries.
Ashitaba seedling (click for full sized image) Ashitaba transplant (click for full sized image)
Ashitaba seedling April 7th Ashitaba June 2nd
Ashitaba in winter (click for full sized image) Ashitaba Yellow Sap (click for full sized image)
Eleven months after sowing - 14th January Harvested ashistaba showing yellow sap

Crop on trial - we have a limited supply in 2011.