Angelica Keiskei (Ashitaba)

Introduction

Ashitaba (Angelica keiskei) is a leafy perennial in the carrot family (Apiaceae) native to Japan’s Izu and Bōsō peninsulas. Its name—“tomorrow’s leaf”—reflects how quickly new shoots appear after harvesting. Used traditionally as a nutritive food herb and kitchen remedy, Ashitaba is rich in polyphenols (notably chalcones like xanthoangelol and 4-hydroxyderricin), coumarins, and flavonoids. Contemporary interest centers on digestive comfort, metabolic wellness, and general antioxidant support.

Botanical profile

• Scientific name: Angelica keiskei (Miq.) Koidz.

• Common names: Ashitaba, Tomorrow’s Leaf, Angelica Keiskei

• Family: Apiaceae (carrot/parsley family)

• Parts used: Leaves and young stems (food/tea); root used traditionally in smaller amounts.

• Habitat & ID: Perennial to ~50–100 cm; hollow green stems; large, shiny, deeply divided leaves; white umbel flowers in summer. Distinctive yellow sap exudes when cut (source of chalcones).

Traditional uses

• Nutritive leafy vegetable in soups, stir-fries, tempura, and teas.

• Household herb for digestive upset, gentle detox/regularity, and everyday vitality.

• Topical poultices historically used for minor skin irritation.

Constituents & actions (overview)

• Chalcones: xanthoangelol, 4-hydroxyderricin → antioxidant, anti-inflammatory (preclinical).

• Coumarins & furanocoumarins (trace): aromatics typical of Angelica species.

• Flavonoids & polysaccharides: general antioxidant and tonic effects.

Primary herbal actions (traditional + emerging):
anti-inflammatory, antioxidant, digestive (digestant/carminative), hepatoprotective (emerging), hypoglycemic (emerging), mild immunomodulatory (emerging).

Evidence note: Much of the mechanistic evidence is preclinical (in vitro/animal). Human trials are limited; position Ashitaba primarily as a food-level herb.

Potential benefits (food-herb framing)

• Digestive comfort: warm infusions or lightly cooked leaves can settle a heavy stomach; bitters/aromatics may support bile flow and appetite regulation.

• Metabolic wellness (emerging): early research on chalcones explores impacts on glucose and lipid pathways.

• Liver support (emerging): antioxidant activity and bile support are of interest; human data limited.

• General vitality: mineral-rich leafy green with culinary versatility.

Preparations & use

• Culinary (preferred): sautéed greens, soups, tempura; add late to preserve aromatics.

• Tea (infusion): 1–2 tsp dried leaf (or 2–3 tsp fresh) per 8 oz just-off-boil water; steep 10–12 min, up to 3×/day as needed.

• Powder/capsules: standardized products exist; follow maker’s directions.

• Tincture (leaf): 2–4 mL (1:5, 40–50% EtOH) up to 3×/day; food use preferred.

Safety & contraindications

• Generally food-level safe when used as a vegetable or tea.

• Apiaceae allergy: avoid if sensitive to celery, parsley, or carrot family plants.

• Pregnancy/lactation: limited safety data in concentrated forms—prefer culinary amounts.

• Medications: because Angelica species contain coumarin-type constituents, use caution with anticoagulant/antiplatelet drugs; monitor with a clinician.

• Discontinue if rash or GI upset occurs.

• This information is educational and not medical advice.

Identification & harvest notes

Cut leaves in the morning; plants often resprout the next day. Look for the yellow sap at cut surfaces. Prefer young, tender leaves; avoid roadside/contaminated areas.

Related herbs (compare/contrast)

• Angelica archangelica (European Angelica) — stronger aromatic bitter; more classical carminative.

• Dong quai (Angelica sinensis) — TCM women’s health herb; not culinary.

• Dandelion — nutritive bitter green and liver support.