Scientific Name: Angelica keiskei
Nick Names: immortal herb, Hachijo-jima herb, resurrection herb (長壽草、八丈草、還陽草)
Ashitaba is a species of biennial herb in Umbelliferae family, originated in Hachijo Jima Island, Japan, and later introduced into Taiwan. Rumor has that under orders from the first Emperor of China, Xu Fu had been searching in the East for immortal potion, and he finally found Ashitaba. Ashitaba could be used as common vegetables and also for healthcare purposes. It contains many compounds, including plant germanium which is excellent for anticancer application and vitamin B12 which is of outstanding blood pressure control capacity – both will stimulate blood circulation and strength blood vessels, hence are fairly effective against many diseases.
Cultivation
Ashitaba favors damp soil with good water discharging capacity. Frequent fertilizing is preferred. Roots of ashitaba are of high extendibility and grow fast in favorable quality. It is preferred to sow its seeds between September and October, or between March and April. Ashitaba is not to be transplanted to main garden until it has 3~4 leaves; spacing between plants in a row shall be 60×60 centimeters. In order to prevent against weeds and preserve dampness, the field can be covered with straws after said transplant. The field shall be kept damp for its growth. After the plant has survived from said transplant, the first top dressing could be applied and then apply said top dressing every another month. Shelter or shades should be provided in summer for its growth.
Harvesting and Processing
Leaves of Ashitaba are maturated from the bottom to the top. When leaves are fully grown, they can be collected from the bottom of plant stem, leaf by leaf; then dry and powder the leaves to make them into green Ashitaba powder or teabags, which can be used as ingredients for soups or healthy drinks, respectively. During abundant production period, fresh shoots and stem leaves can be deep fried or added into vegetable soup, since the unique aroma of Ashitaba is capable of removing the unpleasant smell of raw meat and fishes, as well as curing halitosis. Stem of Ashitaba will be softened after boiled with water.
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