Ashitaba
Angelica keiskei
Known for being an important food for samurai, with a long folkloric history as the herb for extending a healthy life. Known to be high in antioxidants, the leaves are used as a tea, and the root as a vegetable. It tastes a lot like celery when raw!
Water: Moderate, don't overwater
Hardiness: Frost Hardy
Habit: Perennial in the carrot family, with a typical height of 1 to 5' tall. It produces large umbels of white flowers with dissected leaves.
Light: Full Sun to Partial Shade
Soil: Neutral soil
Origin: Japan
Related products
Ashitaba