Ashitaba🌿

A perennial in the carrot family, also called 'hachijō-sō'. Native to the Pacific coast of Japan (Izu Islands, Bōsō Peninsula, Kii Peninsula). The name 'ashitaba' ('tomorrow leaf') refers to its legendary vitality — new shoots appear the day after picking. Young leaves are eaten boiled, dressed, or tempura-fried. The specific epithet honors botanist Itō Keisuke. A seasonal word for spring.

Identification Points

• ✓Yellow sap (chalcones) exudes from cut stems and leaves
• ✓2–3-times ternate-pinnate compound leaves with ovate serrated leaflets
• ✓Many small white flowers in compound umbels in summer

Morphological TraitsAI-estimated, needs verification

Phylogenetic Positionセリ科 →