Ashitaba
Angelica keiskei
"Tomorrow's leaf": cut a shoot today and a new one is up tomorrow; the islands' everyday green.
Hardiness: zones 8 to 10
Light: part shade
Size: about 4 ft tall, 2 ft wide
Harvest: year-round
From: Izu Islands, Japan
Here: Too tender to overwinter outdoors on the Lake Erie shore (zone 6b to 7a): grow it in a pot and bring it in, or treat it as an annual.
Good for: food, pollinators.
Native to: Japan & its islands. Hardy in zones 8 to 10.
The story
Ashitaba grows wild on the Izu Islands south of Tokyo, Hachijo-jima among them. Its name means 'tomorrow's leaf' because a cut shoot is said to regrow by the next day. Islanders eat it as tempura, in soba and stir-fried.
Planting
Part shade, rich moist soil, mild winters. Grow from fresh seed or a young plant.
Growing
Cut leaves regularly and remove flower stalks to keep it leafy; it lives a few years.
Harvest and use
Pick young shoots and leaves year-round in mild places; boil briefly or fry as tempura.
What to watch for
Yellow sap stains hands and clothes. Like other Angelicas, check carefully before foraging wild relatives.
See if Ashitaba fits your yard
Free planner: enter your ZIP for frost dates, climate fit and a sowing calendar. No account, no ads, no tracking cookies.
More perennial vegetables, greens and herbs
General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home