Ashitaba (Angelica keiskei) is a leafy green plant native to Japan. People traditionally eat it as a vegetable or brew it as tea. It contains chalcones, compounds that show antioxidant activity in lab studies.
Digestion and daily wellness are traditional uses. Today, researchers look at its effects on metabolic health. However, strong human trials are missing. Most evidence comes from lab and animal work.
You can take ashitaba as a tea, capsule, powder, or fresh leaf. Many people use it daily, but no standard dose exists.
Safety data is scarce. If you are pregnant, nursing, or on medication, be cautious. Interactions are not well understood.