Ashitaba

A medicinal and culinary herb which has incredible yellow sap which contains highly medicinal chalcones which have very potent anti-oxidant properties. It is found in the Pacific islands of Japan and it is known as a longevity herb, fed to samurai warriors in days gone by.

It can be used both as a medicinal plant and for cooking or making tea. It can be added to soups at the last stage of cooking for a celery like flavour. All parts of the plant, stalks, leaves, and roots, are incorporated into a wide variety of native popular dishes. In the islands, you’ll find soba noodles, tempura, and pasta dishes made with ashitaba. It’s even made into ice cream and shochu liquor.

Its other name is ‘tomorrow’s leaf’, in folklore, you can cut a leaf in the evening and it will have grown a new one by the morning. It is one of many Japanese ‘Sansai’ mountain vegetables.

rue to its island origins, it has a high tolerance for salt spray and maritime exposure, making it an excellent addition to coastal vegetable or herb gardens.

Rare to buy in UK.