Ashitaba
| Ashitaba | |
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| Species: | A. keiskei
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| Binomial name | |
| Angelica keiskei | |
Angelica keiskei, more widely known under the japanese name of Ashitaba (アシタバ or 明日葉, ashitaba, literally "Tomorrow's Leaf") is a not frost tender perennial plant from the angelica genus with an average growth height of 50–120 cm endemic to Hachijō-jima, though it is artificially cultivated in Izu Ōshima, Nii-jima, To-shima and parts of Honshū as well. The plants additional cultivar epithet koidzumi refers to botanist Gen'ichi Koizumi while its japanese nomenclature stems from the above-average regenerative capabilities it exhibits when getting injured. Harvesting a leaf at the break of day results often in a new sprout growing over night, being visible the following morning. Traditional it is seen as a major contributor to the supposedly healthier, extended lives of the local residents what may be based on its substantial levels of vitamin B12 and chalconoids that are unique to this species of angelica. At one point in Edo period the haulms yellow sap was effective used in the external treatment of smallpox, which prompted Kaibara Ekken to describe the herb in his Yamato honzō (大和本草) under the name of ashitagusa (鹹草) as "a powerful tonic drug". In folk medicine it is attributed to be diuretic, tonic, improve digestion, and applied topically to speed wound healing and prevent infection. Also its nutritive qualities are said to be the factor behind the originally insular exiles' never waning stamina in the face of their arduous compulsory labor. For similar reasons, it serves as pasture for cows all over the place, reckoned to improve the milks quality as well as the yield and keeping them healthy at the same time. It has to be pointed out that most of this claims have yet to be proven in clinical trials, while studies substantiated furocoumarins in several plant components; an agent known to increase skin sensitivity to sunlight and may cause dermatitis. Nonetheless modest conditions for cultivation and fast rate of growth, with optimal temperatures ranging between 12-22 degrees, have led many locals to plant ashitaba in herb gardens, flower pots and even backyards. These days the main usage of the edible aerial parts, in particular the stipes and leaves, as well as its taproot, is in regional cuisine, where they are prepared as soba, tempura, shōchū, tea and ice cream amongst others. Note that ashitaba closely resembles Angelica japonica, but can be distinguished by its blooming period which lasts from May to October whereas A. japonica's is only between May and July; another indicator is the characteristic color of its sap.[1][2] The larvae of the Common Yellow Swallowtail are known to feed frequently on the plant.[3]
Medicinal Properties
This plant is being studied for nerve growth factor,[4] cancer, menopause, and a sundry of disease conditions.[5]
References
External links
- http://www.pfaf.org/user/Plant.aspx?LatinName=Angelica%20keiskei
- http://www.planetbotanic.ca/fact_sheets/japanese_herbs/ashitaba_japanese_angelica.htm
- Template:Ja iconhttp://homepage2.nifty.com/Ms_Acorn_Studio/home/Umbelliferae/asitaba.htm
- Template:Ja iconhttp://www2.jsf.or.jp/mailmaga/photo/s091.html#s091_06
- Template:Ja iconhttp://www.nih.go.jp/eiken/chosa/AshitabaIppan.html
- Template:Ja iconhttp://www.hachijo-ashitaba.net/ashitaba/index.html
- Template:Ja iconhttp://sukoyaka.kobayashi.co.jp/dictionary/asitaba.html
- Template:Zh iconhttp://www.miaopu.com.cn/plant/plantcon.asp?id=1151&object=%C3%F7%C8%D5%D2%B6