More and more uses are being developed from the Ashitaba, botanically known as Angelica keiski, which is reputed to possess various elements that are beneficial to human health.

Ashitaba is reported to contain potassium and manganese which help maintain blood sugar level, and chlorophyll which promotes wound healing.

The plant also contains chalcone which is claimed to aid in rejuvenating skin and tissue, giving the skin a healthy glow. It has also been analyzed to contain high vitamin B12 which increases attention span and improves concentration.

Ashitaba tea is the major product that has been developed by Mrs. Adela Ang, a cancer survivor, who introduced the plant in the Philippines several years ago. The tea is a very popular health drink that is now distributed nationwide by a network of distributors, including drug stores and individual entrepreneurs.

Now, Mrs. Ang has developed a new product out of the different parts of the plant, including leaves, stems and roots which are all rich in beneficial elements. The new product is Ashitaba powder which has many money-making possibilities.

The powder which is produced under very hygienic conditions can be used in making capsules. In fact, a major company is now making food supplements in the form of capsules using powder from the company of Mrs. Ang. As a business, making Ashitaba capsules can be profitable.

Ashitaba powder can also be used in many other byproducts. It can be used to fortify noodles so that they become more nutritious. The powder can also be added to ice cream, pandesal and other baked products, polvoron, shampoos, soaps and other beauty products. The powder can also be added to rice being cooked, to champorado, arroz caldo and noodle soups.

Growing Ashitaba for home consumption as well as for sale can be a viable money-making enterprise. Seeds can be germinated and then sold as seedlings to interested buyers. The grown plants can also be sold in supermarkets and other outlets for use as vegetable.

For instance, a few leaves can be added to “sinigang”, “nilagang karne”, vegetable salad and other food preparations. One simple preparation is to stir-fry the leaves with garlic and oil.