Ashitaba facts for kids

Quick facts for kids Ashitaba
Scientific classification
Genus:	Angelica
Species:	keiskei

Angelica keiskei, often called ashitaba (pronounced ah-shee-tah-bah) in Japan, is a special plant in the carrot family. Its Japanese name means "tomorrow's leaf" because it grows back super fast! This plant is originally from Japan, found along its Pacific Coast and on certain islands. People now grow it in many other places too.

What Ashitaba Looks Like

Ashitaba is a plant that lives for many years. It usually grows to be about 50 to 120 centimeters tall (that's about 1.5 to 4 feet). Like other plants in the carrot family, it has big, white, umbrella-shaped flowers. Its leaves are also divided into many smaller parts.

Ashitaba looks a lot like another plant called Angelica japonica. But you can tell them apart by when they bloom. Ashitaba flowers from May to October, while A. japonica only blooms from May to July. Also, Ashitaba has a special colored sap that helps identify it.

How Ashitaba Got Its Name

This plant is named after Keisuke Ito. He was a Japanese doctor and biologist. There's also a special type of Ashitaba called "Koidzumi." This name honors another botanist, Gen'ichi Koizumi. The Japanese name "ashitaba" means "tomorrow's leaf." This name comes from how quickly the plant grows back after a leaf is picked.

Growing Ashitaba Plants

Many people in Japan grow Ashitaba in their gardens, pots, and backyards. It's easy to grow because it doesn't need special care. It also grows very quickly. This plant likes cool weather, with the best temperatures between 12 and 22 degrees Celsius (54 to 72 degrees Fahrenheit). If you pick a leaf in the morning, a new sprout can often be seen by the next morning! This is why it's called "tomorrow's leaf."

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  Angelica keiskei leaves in cultivation

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  Flowers

How People Use Ashitaba

Ashitaba as Food

The stems, leaves, and roots of Ashitaba are often used in Japanese cooking. People use them to make dishes like soba noodles, tempura, and even tea or ice cream. Some people say the Ashitaba from Mikura-jima island is less bitter. This makes it even better for eating.

Ashitaba's Past Uses

Historically, people believed Ashitaba helped local residents live longer and healthier lives. This might be because of special natural chemicals called chalconoids found only in this plant. Long ago, during the Edo period in Japan, the plant's yellow sap was used to help with skin problems. A famous writer named Kaibara Ekken even wrote about it. He called it a "powerful tonic drug."

In traditional medicine, people thought Ashitaba could help with digestion. They also believed it could help wounds heal faster and stop infections when put on the skin. It was also said to give people lots of energy. This was especially helpful for people doing hard work.

Ashitaba is also widely used as food for farm animals like cattle. Farmers believe it helps improve milk quality and keeps the cows healthy. Many of these traditional claims are still being studied. However, research has found that Ashitaba contains chemicals called furocoumarins. These can make skin more sensitive to sunlight and might cause a rash.

Modern Research on Ashitaba

Scientists have found a chemical in Ashitaba called 4,4′-dimethoxychalcone. Studies show this chemical can help some living things, like yeasts, worms, and flies, live longer. It also seems to slow down aging in human cells grown in labs.

See also

In Spanish: Ashitaba para niños