Ashitaba (アシタバ or 明日葉) is also known as “tomorrow ’s leaf ” because when a leaf is harvested today, a new sprout grows overnight and is visible the following morning.
I discovered Ashitaba about ten years ago here in Japan, and I have been using it in powdered form, cooked as a vegetable and raw for juicing or in salads ever since.
Indigenous to the rocky shoreline of Japan, Ashitaba (Angelica Keiskei) is known for its endless spectrum of health benefits and its miraculous ability to slowdown aging.
It is a tonic herb that has been revered for supporting beauty, such as: hair growth, nail and skin support, and longevity in Japanese traditional medicine for centuries.
It is also taken to support healthy cell regeneration, blood cleansing, digestion, skin care and as a mood booster.
Ashitaba also treats heartburn, stomach ulcers, high blood pressure, high cholesterol, constipation, fluid retention, fight against diabetes, and hay fever.
Ashitaba is abundant in chlorophyll which may reduce the risk of cancer. Ashitaba can be used as a cancer treatment support.
I have been using Ashitaba to increase the flow of breast milk while nursing my twin boys, and to prevent hair loss which is known to affect many women after delivery.
My growing boys have been drinking freshly cold pressed Ashitaba juice since they were 6 months.
I personally love Ashitaba because of its power to treat constipation during PMS and it seems to minimize other symptoms occurring pre menstruation, including migraines.
Ashitaba contains: eleven vitamins, thirteen minerals, chlorophyll, enzymes, carotene, germanium, saponins, proteins, plant fibers, glycosides, coumarins, and an unique and rare class of flavonoids called chalcones. The main functions of the chalcones are: purifies blood, strengthens immune system, monitors cholesterol level, regulates blood pressure, suppresses acid secretion, antibacterial, prevents cancer, and promotes healthy metabolism.
Ashitaba contains substantial levels of B vitamins (specifically B6)
B6 helps to regulate healthy sleep patterns and boots mood , may be used to support depression .
Vitamin B12 which is found in meat.
B12 helps the body to produce red blood cells, nourishes nerve cells, and supports in production of DNA.
As it is rare to find these B vitamins in a plant, the Ashitaba leaf and stem offer a wonderful, bio-available, whole-food source of B vitamins and is a great alternative to meat.
1 cup Ashitaba with Stems ( 4 stems with leaves)
1 small orange
8 freshly frozen green grapes
little piece ginger (optional)
1/2 big apple or 1 small apple
Using a slow juicer / cold press juicer, juice ingredients as listed.
Makes one glass of about 300 ml- 350 ml.