Ashitaba Profile

Ashitaba is an angelica plant in the Umbelliferae family, a perennial herb. Its plant height is 80-120 cm, its stems and leaves contain yellow sap, and Ashitaba's stems are erect and branched. According to the shape of the plant, it can be divided into three varieties: green stem species, red stem species and mixed species. The basal leaves are clustered, with long stalks, and the base is enlarged to hold the stem. The leaves are large in shape 1-2 times and pinnate with 3 compound leaves. Compound umbels, short-haired; no involucre. The fruit is oblong and slightly flat. Flowering from May to October. Ashitaba's fruiting period is generally between September and December.

Ashitaba is widely distributed in Japan, South Korea and China; in China, it is distributed in Guangxi, Yunnan and Taiwan. Sex likes cold to warm, avoid high temperature and humidity, the suitable temperature for the growth of tomorrow's leaves is about 12-22 ℃. Ashitaba is a vegetable that is used both as medicine and food, and it looks like celery. The tender stems and leaves can be used as vegetables, fried, cold, squeezed, fried, hot pot, soup, stewed, or made into tea juice. It has the effect of fighting cancer, preventing cell aging and regulating chronic diseases.

Ashitaba morphological characteristics

Ashitaba is a perennial herb. Plant height is 80-120 cm, stems and leaves contain yellow sap, stems are upright and branched. According to the shape of the plant, it can be divided into three varieties: green stem species, red stem species and mixed species. The basal leaves are clustered, with long stalks, and the base is enlarged to hold the stem. The leaves are large 1-2 pinnate and 3 compound leaves, lobed or deeply divided, small pinnate leaves ovate or broadly ovate, 4-8 cm wide, apex Pointy, finely serrated edges, smooth and hairless on both sides.
Ashitaba has multiple umbels, short hairs, no involucre, several bracteoles, broad linear. Ashitaba has many small flowers, cream yellow; 5 petals, curved inward. Ashitaba has 5 stamens; the ovary is inferior. The fruit is oblong and slightly flat. Flowering from May to October. Ashitaba's fruiting period is September to December.

Ashitaba efficacy and role

The Edible Value of Ashitaba

Ashitaba is a dual-purpose crop. It can be eaten directly as natural green vegetables. Biological experts analyzed Ashitaba that its stems and leaves contained various vitamins, carotene, 16 kinds of amino acids, and phenylene phenyl ketones, so it enjoyed the reputation of a miraculous plant. Ashitaba has a unique fragrance, which can relieve the fishy smell of fish and meat. Ashitaba's stems and leaves become soft and delicious after being boiled. When used as vegetables, it can be fried, fried, chilled or made into tea juice.

The medicinal value of Ashitaba

Clinical experiments show that Ashitaba has heat-clearing, diuretic, strong, lactogenic, inhibiting the central nervous system, lowering blood pressure, regulating endocrine, strengthening pancreas, purifying blood, promoting insulin secretion, removing excess cholesterol, alleviating rheumatism pain, and reducing liver burden And so on.

Feeding

If tomorrow leaves are not picked in time, the leaves will become old and inedible, but they can be harvested as feed. Farmers from Hachijo Island in Japan used Ashitaba to feed their cows, and there was a world record for milk production. Supplementing dried Ashitaba in the hen feed can deepen the color of the yolk and increase the vitamin content of the eggs. Ashitaba can use the by-products in the process of producing fresh Ashitaba vegetable juice as nutrients for the cultivation of Hericium Erinaceus. As a result, the content of vitamin B2 and vitamin C in the Hieracium, the total ash content including phosphorus, magnesium, and calcium, and the total amino acid content has increased.

Ashitaba cultivation

Seed soaking

Ashitaba seeds are scalded with warm water at 55 degrees, then soaked in cold water for 12 hours and then drained. Wrap the seeds with moist gauze and place them at a temperature of about 20 degrees to accelerate germination. Wash the seeds once a day, and pay attention to water spray to maintain Moist. It takes about 15 days for the seeds to germinate and they can be sown. If the live broadcast is used in the seedbed, it takes about 30-40 before the seedling emerges.

Sowing method of Ashitaba

The planting period can be selected from October to November in autumn, planting from February to March, or planting from February to April and planting from April to May. The seedbed should choose loam or sandy loam, if there is humus soil, it is better. After sowing, cover the soil with a small amount and then cover with straw. Always pay attention to watering to keep the soil moist.
Ashitaba's cultivation technology

Site preparation

Ashitaba is not tolerant to strong light, the light is too strong, the stems and leaves are hard, and the quality is poor. It can be cultivated in an orchard or a ventilated place under the forest. The soil quality is not required to be very fertile, just medium fertility. When the groundwater level is high, it should be made high. It is best to use humus soil and decomposed farmyard manure as fertilizer, and useless or less chemical fertilizer.

Seedling division

When the seedlings emerge, remove the straw, and sprinkle a small amount of fire soil or fine sand on the border surface to prevent the roots from being exposed or inverted. When there are 3-4 leaves, the seedlings can be divided into nutrient bowls or fake plants in the field.
Cultivation and weeding
After planting alive, pay attention to ploughing frequently, and remove weeds.

Irrigation and top dressing

Tomorrow leaves are neither drought-tolerant nor flood-resistant. After planting, they should be watered several times in a row until they survive. Once every 5-6 days in winter and spring, and once every 1-2 days in summer and autumn, pay attention to drainage and flood prevention in rainy days. In addition to the application of plantar fertilizer, the fertilizer can be topdressed appropriately during the growth period, with about 10 kg per mu each time, 2-3 times in total.

Harvest

When planted into a live new leaf, you can cut the petiole and leaf for food when it exceeds 30 cm. Not picking new leaves will become old and inedible, and the plant life will be shortened. When picking, pay attention to keeping 2-3 old leaves of Ashitaba, mainly picking young leaves. If all the new and old leaves are picked, the Ashitaba plants will die quickly. When picking from the rhizome, leave a 5 cm base. Never cut to the root. Properly picking leaves and controlling the root system, its life span can be maintained for 4-5 years, and flowering and fruiting after 4-5 years. Ashitaba roots of more than 3 years have the same nutrition as leaves and can be drunk in wine and have the same effects.