Ashitaba

Ashitaba

Scientific Name:
Angelica keiskei

Family:
Apiaceae

Varieties:

• Koidzumi (ID: 11)

Introduction

Angelica keiskei, commonly known as Ashitaba, is a perennial plant belonging to the Apiaceae family. It is native to Japan, particularly found on the Pacific Coast, including the Bōsō Peninsula, Miura Peninsula, Izu Peninsula, and the Izu Islands. Ashitaba is renowned for its rapid regenerative capabilities, earning it the nickname “tomorrow’s leaf” due to its ability to grow new leaves overnight after harvesting. The plant is named in honor of Keisuke Ito, a Japanese physician and biologist, and a cultivar named “Koidzumi” is dedicated to botanist Gen’ichi Koizumi.

Characteristics

• Physical Characteristics: Ashitaba grows to a height of 50–120 cm and produces large umbels of white flowers. It has dissected leaves and stems with yellow sap, which is unique among Angelicas for its edibility and nutritional content, including chalcones and B12.
• Growing Conditions: Ashitaba prefers temperatures between 12 and 22 °C and requires at least 6 hours of sunlight daily. It thrives in maritime climates and can be grown in zones 7 to 12. The plant is cold hardy but may require greenhouse conditions in colder climates.
• Lifecycle: Ashitaba is typically a biennial, meaning it completes its lifecycle in two years, flowering and dying after the second year.

Why is this crop useful for space?

Ashitaba could be beneficial for space cultivation due to several factors: - Nutritional Value: It contains chalcones and B12, making it a valuable source of nutrients in space where dietary options are limited. - Rapid Regeneration: Its ability to quickly regenerate leaves could provide a sustainable food source in controlled environments like space stations. - Low Maintenance: Ashitaba’s adaptability to various growing conditions and its ability to thrive in containers make it suitable for space-based hydroponic or aeroponic systems.

History of Cultivation in Space

There is no documented history of Ashitaba being cultivated in space. However, its characteristics make it a promising candidate for future space agriculture experiments aimed at providing sustainable food sources in space environments.