Angelica keiskei

Flower name
Angelica keiskei
Scientific name
Angelica keiskei
Aliasハチジョウソウ, 八丈草, Ashitaba , 明日葉
Place of originJapan
Place of floweringSeashore, Specific area
Flowering seasonAugust, September, October

What is Angelica keiskei

Angelica keiskei or Ashitaba (scientific name: Angelica keiskei) is a perennial grass of the Apiaceae native to Japan. Boso peninsula-and native to the Izu peninsula, Izu Islands and Izu specialties. I also picked the origin of the name is tomorrow at 因mimasu on the strength of the life force that leaf. growing to 1 m tall. Put a large number of small whitish flowers in umbrella shaped inflorescences are perennial plants that have stretched from the tip of the stalk in two to three years. Flowers and fruit, then Withers. Picking the leaves and stems, Tempura and green juice, edible and medicinal use. High nutritional value and is rich in vitamins B1, B2, B5, C, E, and K. Chalcone included effective anticancer and antioxidant properties. Coumarin is effective in preventing Alzheimer's disease. Rich in beta carotene, help protect eyes, skin, mucous membranes, hair and throat and lung the prevention and from gann作 for Suppression of atherosclerosis.Rich in fiber and can help to relieve constipation.　

Common name: Angelica keiskei, scientific name: Angelica keiskei, aka@ ashitaba. origin: Japan, Habitat: boso peninsula-Izu peninsula, Izu Islands, also known as: khachjolsou (hachijo-grass), ashtagusa (tomorrow grass), living type: perennials, but die in two or three years. Height: 100 cm, stem: branch to improve, twice with herbal liquid color, yellow, leaf color: green leaf: leaves pinnately Trifoliate, leaf edge: serrated, inflorescence shape: compound umbels, color: white, petal number: 5, flowering: August-October, applications: vegetables, blue juice edible part: leaf stems, how to Cook: tempura, of Hitachi, taste: bitter, seasonal: March-may, ingredients and effect: vitamin B1, B2, B5, C, E, and K rich.