Ashitaba

Angelica keiskei

leaf · vegetable

Leaves and stems tasting of bitter celery, as tempura, in soup or powdered into tea.

Origin

Hachijō Island (Japan)

Season (United States)

all year round

Preparation

The young leaves and stems are picked, rinsed, then blanched for a minute to soften their bitterness; they are eaten cooked.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · ChlorophyllIn small amounts, not counted Falcarinol

Did you know?

Its name means “tomorrow's leaf”: picked today, it grows back tomorrow.