Angelica Species, Ashitiba

Seeds can be stored successfully in the freezer for certain period of time according to my own experience.

To germinate ...Read Morethe seeds: damp paper towel with seeds in a re-sealable bag in fridge for about 1.5-2.5 months and then take the seeds out for sowing in moist but not wet medium in partial shade to light shade location in protected environment.

Seedlings are too tasty for bugs, slugs and snails to grow up. Wait the seedlings to be old enough, at least 6"-8" height then transplant to outdoors in partial shade location. Keep the soil moist.

Plant is biennial but you keep its premature flower stems removed, the plant can live up to 6 years!

The seeds are difficult to come buy and expensive. I had these seedlings twice, planted them out and they disappeared the next day. So ma...Read Moreke sure that you protect them!

Ashitaba (Angelica keiskei) is without a doubt one of the most exciting discoveries we have made in our plant trials here at the BoT...Read Moreierra Biodiversity Research Center.
This amazing medicinal super-food from the Longevity Islands of Japan has been know for centuries as a healing herb and leafy green vegetable and is rich in vitamins, minerals, enzymes, amino acids, and fiber, containing the rare key factor - chalcones: bio-flavonoids with high levels of anti-oxidant activity exceeding that of red wine and green tea. Ashitaba is one of the few vegetable sources of vitamin B-12 not derived from animal or sea plants.
The list of health benefits attributed to this member of the celery family runs on for pages. It is presently being investigated for: blood pressure and anemia; anti-tumor and immune stimulating effects; anti-viral and anti-bacterial activity; support for healthy digestion and intestinal function; cleansing of skin ailments and complexion; menopause; and support for lactation, both in animals and humans.
Ashitaba grows well in the maritime climate of coastal California although it adapts well to a variety of climatic conditions; tolerates frost; likes damp to wet soil; and grows well in containers. As a biennial with a two-year life span it forms umbelliferous seed heads at the end of the second year. Seeds should be planted soon after maturity as they loose their vitality rapidly. Leaves and stalks can be eaten raw, dried as tea, steamed as a vegetable, or even made as tempura, soba noodles, or juiced with other vegetables as they do in "Ashita - bars" in Japan.
This is a "five stars" plant worthy of trial in every garden!