Ashitaba (Angelica keiskei)
Synopsis of ashitaba
Ashitaba (Angelica keiskei) is a perennial herbaceous plant in the Apiaceae (carrot) family, native to Japan’s Izu Islands, particularly Hachijō-jima, where its name means “tomorrow’s leaf”—a reference to its remarkable ability to regenerate new leaves within a day after harvesting. Traditionally consumed as both a vegetable and medicinal herb, ashitaba has gained modern interest for its nutrient density and rare bioactive compounds known as chalcones.
Ashitaba is rich in vitamins (especially B vitamins, A, C, and K), minerals (iron, potassium, calcium, and magnesium), fiber, and chlorophyll. However, its most unique constituents are ashitaba chalcones, including 4-hydroxyderricin and xanthoangelol, which give the plant its distinctive yellow sap. These compounds have been shown to possess potent antioxidant, anti-inflammatory, antimicrobial, neuroprotective, and metabolic-modulating properties.
Modern research suggests ashitaba may:
- Support cellular regeneration and DNA repair
- Enhance autophagy and metabolic health
- Protect brain and nerve cells
- Improve blood sugar regulation and lipid profiles
- Reduce systemic inflammation and oxidative stress
Ashitaba is typically consumed as a fresh leaf, powder, tea, or extract, and is popular in longevity, detox, and immune support formulas.
Historical Use:
Ashitaba has been used for centuries in Japanese folk medicine and was considered a “longevity herb” by monks, fishermen, and residents of the Izu Islands, many of whom were noted for their unusually long and healthy lives. It was traditionally eaten raw, stir-fried, or brewed as a tea to promote recovery, strengthen digestion, support blood purification, and restore vitality.
In regional practices, ashitaba was given to nursing mothers to boost milk production, to travelers for resilience, and to the elderly as a tonic for strength and clarity. Its regenerative power—both in the garden and the human body—earned it a reputation as a restorative and balancing herb.
Though not part of classical Ayurvedic or Traditional Chinese Medicine systems, ashitaba’s properties are similar to those of qi-tonifying, blood-cleansing herbs in those traditions. Its effects on inflammation, detoxification, and longevity place it among a select group of modern “supergreens” with both culinary and therapeutic potential.
Today, ashitaba is studied for its rare chalcones and celebrated for its ability to support healthy aging, cellular protection, and metabolic resilience, making it a valuable herb in both functional nutrition and herbal medicine.
Ashitaba is used for these health conditions
Aging (prevention) (Scientific)
Cancer (natural therapy for) (Traditional)
Cancer (prevention) (Scientific)
Cancer Treatment (reducing side effects) (Scientific)
Cholesterol (high) (Scientific)
Circulation (poor) (Traditional)
Diabetes (Scientific)
Fatigue (Traditional)
Fatty Liver Disease (Scientific)
Gastritis (Traditional)
Hypertension (Scientific)
Inflammation (Scientific)
Liver Detoxification (Scientific)
Memory and Brain Function (Traditional)
Stress (Traditional)
Triglycerides (high) (Scientific)
Ulcers (Scientific)
ashitaba is used to support these body systems
Blood (Traditional)
Brain (Traditional)
Circulatory System (Traditional)
Digestive System (Traditional)
Gastrointestinal Tract (Traditional)
Heart (Traditional)
Immune System (Traditional)
Intestinal System (Traditional)
Joints (Traditional)
Kidneys (Traditional)
Liver (Traditional)
Spleen (Traditional)
Stomach (Traditional)
Adrenal Glands (Traditional)
Capillaries (Traditional)
Glandular System (Traditional)
Large Intestines (Colon) (Traditional)
Mitochondria (Scientific)
Nerves (Traditional)
Skin (Traditional)
Small Intestines (Traditional)