Since ancient times, this Japanese herb was known as the Longevity Herb, and during the Edo period, Ashitaba’s home, Hachi-Jo Island was known as Longevity Island. The residents consumed Ashitaba as a vegetable daily, and lived much longer lives than the population of the rest of Japan, even today showing a much lower incidence of modern diseases such as cancer, heart disease, or Alzheimer’s.
Ashitaba contains chemicals which have been shown to purify the blood, regulate immune response, and stimulate tissue healing. The flavonoids in Ashitaba have greater antioxidant power than green tea or wine, and also have antibacterial and antiviral effects.
The list of Ashitaba’s traditional uses is long, and includes regulating cholesterol levels, reducing joint pain and inflammation, enhancing liver, kidney & metabolic function, reducing allergies, and acting as a mild calmative and nerve tonic.