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Ashitaba is a plant native to Japan, belonging to the Angelica genus, which is a member of the carrot family. It grows in environments of high-altitude, such as mountains and volcanic islands, and is sometimes referred to as 'tomorrow's leaf' due to its fast-growing nature. It is a small, bitter-tasting plant that has traditionally been used in Chinese and Japanese medicine for its health benefits.
Ashitaba is most commonly used in traditional medicine, where it is believed to have a range of health benefits. In particular, it is valued for its antioxidant, anti-inflammatory and anti-bacterial properties. It is also used in cooking, as its bitter taste is well-suited to various dishes, such as soup and noodles.
Ashitaba can be found in mountainous regions of Japan. It can also be purchased in many Asian markets, as well as online.
Ashitaba has a range of potential health benefits, thanks to its rich nutritional content. It is a good source of vitamin C, carotenoids, and B vitamins, as well as minerals such as calcium, iron and magnesium. Additionally, studies have suggested that it may have health benefits related to cardiovascular health, diabetes, and even cancer.
- Ashitaba is sometimes referred to as ‘tomorrow’s leaf’ due to its fast-growing nature.
- Ashitaba has a long history of traditional medical use.
- It is a key component in Japanese cuisine.
- The leaves are edible, and can be prepared in a variety of ways.
- It has a bitter taste that has been described as ‘soothing’.
Other edible plants with similar properties include Burdock, Ginkgo, Reishi mushrooms, and Maitake mushrooms. Additionally, other herbs with similar properties to Ashitaba include Turmeric, Ginseng, and Ginger.
