It has been circulating among my circle of friends that the plant “ashitaba” has many benefits in treating several Chronic Diseases and google has it that Ashitaba has been successfully used in the following conditions:
- Chronic hepatitis
- Poor blood cell reproduction and anemia
- Blood cleansing and purification
- High blood pressure
- Poor circulation
- Asthma and other breathing problems
- Common colds and flu
- Infertility (poor production of sperm)
- Diabetes and blood sugar imbalances
- Shoulder pain & stiffness and other muscle problems
- Constipation (has laxative effects)
- Edema (acts as a natural diuretic)
- Neurosis (nerve problems including nerve damage)
- Gl tract disorders, including acute gastritis, chronic gastritis,
- Chronic Fatigue achlorhydria
- stomach cancer
- duodenal ulcer
- gastric atonia chronic enteritis
Aging of skin
What is Ashitaba?
Ashitaba is a lush green medicinal plant which is said to have originated from the northern Japanese island of Hachijo where the warm tropical currents pass by on their way North to meet the cold Arctic waters of the Pacific. It was named Ashitaba, meaning “tomorrow’s leaf “ owing to its ability to reproduce its green stem and leaf almost on a daily basis, thereby interpreted as exhibiting a strong energetic life force or Qi. Wow! Amazing, right?
Angelica Keiskei Koidzumi is the scientific name of Ashitaba; which comes from Latin name for “angel,” because of it being a seemingly “heaven-sent” gift to mankind. Research has it the inhabitants of Hachijo Island are well known for their longevity, because many people there commonly live well into their 90’s sporting good health at their age. History has it that Ashitaba has been an integral part of their diet for hundreds of years. (Maybe we should do that, too? ^_^ )
In China, Ashitaba has been used for centuries for a number of medicinal purposes
- to purify the blood
- detoxify the liver
- cleanse the colon
- improve lung function
- enhance blood circulation
- improve nerve dysfunction
- relieve muscle and joint pain
In traditional Chinese medicine, ashitaba is considered a superior, strengthening yin tonic, with a a wide range of known, health-promoting benefits:
- It provides immune system stimulation
- promotes healthy function of the stomach and intestines
- demonstrates specific anti-viral and anti-bacterial activity
- reduces inflammation.
Recent studies divulged that Ashitaba has out-performed other herbal supplements including green tea , for anti-oxidant potential according to the Oxygen Radical Absorbance Capacity (ORAC) guide. It possesses phenolic compounds active as an Anti-Oxidant, Anti-Inflammatory, Anti-Tumorigenic, Anti-Carcinogenic, Anti-Microbial and Detoxifier.
Our Science lessons in school tell us that green plants are the basis of our energy conversion life cycle; whereby these green plants contain chlorophyll which uses the energy from the sun to convert carbon dioxide into oxygen and create a by-product, starch. Chlorophyll has shown an ability to be an anti-bacterial, aid in the production of blood, and an ability to help heal wounds.
In connection to that, it is also interesting to know that Ashitaba has been found :
- to contain high levels of chlorophyll
- is actually a weed
- is used to existing under severe conditions such as high winds, rain, high salinity, and generally bad weather (which means that it is easy to plant and grows steadily, right?)
Truly amazing, indeed!
Ashitaba contains a yellow sap which contains chalcones that are unique to this strain of angelica. It is these chalcones which are considered to be the active ingredients which gives rise to ashitaba’s use as a diuretic, laxative, and aid to good metabolism.
Hearing about the benefits from Ashitaba brought my mind to my family’s health.
If countless people in the past have relied on it for the longest time; making use of it as a preventive medicine and as cure for several disorders…I couldn’t help, but give it a try myself, and then extend the new knowledge to my family and friends.
Because it can be eaten raw, taken as tea and also be included in salad and other recipes, I wouldn’t wonder why Ashitaba is also called “the King of vegetables!”
Btw, here’s a picture of my harvested leaves and plant.
(Next…how to make use of Ashitaba)