When the Ashitaba has produced fruits, the plants are uprooted and the roots are gathered. The same are chipped and dried inside a cool drying machine (no heat involved).
Later, the dry root chips are powdered and then blended with other powdered portions of the plant to make Ashitaba tea. In the case of Adela Ang, she will add extra amounts of chalcone (extracted from the flowers) to make a special Ashitaba tea blend.
Chalcone is claimed to be loaded with antioxidants which boost the immune system.