Ashitaba (Angelica keiskei)

Family: Apiaceae or Umbelliferae | Edibility: Edible (2/5)

Angelica keiskei is a PERENNIAL growing to 1.2 m (4ft). It is not frost tender. It is in flower from June to October, and the seeds ripen from July to November. The species is hermaphrodite (has both male and female organs) and is pollinated by Insects. The plant is self-fertile. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils.

Edible Parts & Harvest Seasons

Edible Parts: Leaves, Shoots, Roots/Tubers

Harvest Seasons: Early Summer, Fall, Spring, Winter

Flavor & Culinary Uses

Leaves - raw or cooked. Root - cooked. It is often pickled. The root is short and thick. — Leaves - raw or cooked.; It is often pickled.; The root is short and thick.

Habitat & North American Range

Damp habitats by the sea coast, C. Japan. (Zone 4, Zone 5, Zone 6, Zone 7, Zone 8)