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 čajové lžičky sušeného listu na 250 ml
- Solvent:
- vroucí voda, 3–5 minut
- Shelf life:
- vypít týž den
- Target compounds:
- chalkony (xanthoangelol, 4-hydroxyderricin) jsou málo rozpustné ve vodě — nálev nese hlavně chlorofyl, flavonoidy a hořkou, celerovou chuť
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 — Přehled složení (chalkony, kumariny) a laboratorních dat; klinické studie ojedinělé.
Related
Ashitaba — Herb card
Herbal infusion (tea) — Processing method detail