Recipe
Ashitaba tea from dried leaves
- Herb:
- Ashitaba Angelica keiskei
- Method:
- Herbal infusion (tea)
- Plant part:
- Leaf
About 10 minBeginnerRecipe science profile
Procedure
- Crumble dried leaf and put 1–2 teaspoons into a small pot.
- Pour over 250 ml of boiling water.
- Steep for 3–5 minutes; the drink is green, lightly bitter with a celery scent.
- Strain. Good with toasted brown rice (genmai) too, or cold over ice.
Extraction
- Herb:
- 1–2 teaspoons of dried leaf per 250 ml
- Solvent:
- boiling water, 3–5 minutes
- Shelf life:
- drink the same day
- Target compounds:
- chalcones (xanthoangelol, 4-hydroxyderricin) are poorly soluble in water — the infusion mainly carries chlorophyll, flavonoids and a bitter, celery-like taste
Notes
A drink of the Izu and Hachijō islands with no known particular risks in ordinary amounts; ashitaba contains coumarins and chalcones, so it is not a herb 'in bulk' nor for pregnant women without advice. The folk reputation for longevity is tradition, not evidence.
Why it works
Mostly chlorophyll, flavonoids and part of the coumarins pass into the infusion; ashitaba's typical chalcones (xanthoangelol, 4-hydroxyderricin) are lipophilic and scarce in tea. Kil's review summarises the laboratory data on them; clinical evidence is lacking.
Literature
- Kil Y-S, Pham ST, Seo EK, Jafari M (2017): Angelica keiskei, an emerging medicinal herb with various bioactive constituents and biological activities. Arch Pharm Res 40:655–675 — Review of composition (chalcones, coumarins) and laboratory data; clinical studies are isolated.
Related
Ashitaba — Herb card
Herbal infusion (tea) — Processing method detail