Ashitaba

This rare and unique edible Angelica originates from the Island of Hachijo in Japan, an island known for the long life spans of its residents. Unlike other Angelica species, Ashitaba is edible with stems and leaves high in Vitamin B12. The stems, when cut, exude a yellow sap which is very high in Chalcones a powerful antioxidant and cancer-fighting compound. Taken as a daily tonic the leaves and stems are quite tasty and are excellent for those struggling with Chronic Fatigue, Digestive issues, Anemia, Hepatitis, and Diabetes. Excellent addition to fresh juice or green smoothies, Ashitaba can also be dried and taken as a tea. This unusual Angelica is extremely vigorous and will reach 3 to 4 feet in height the second year in good soil. Its lush green leaves are truly beautiful and the tremendous life energy in this plant is a treat to witness in the garden. Ashitaba is hardy to 20 degrees, an unheated greenhouse can be a perfect environment for over-wintering and after the second season it will bloom with lovely white umbel blooms and produce plenty of seed as well. Ashitaba likes a fertile well drained soil, plenty of moisture and partial shade in hot summer climates. Hardy biennial zones 7-12.