General Discussion 1

How do I use ashitaba?

rworange | Aug 21, 200912:03 PM

This really good article about lesser known greens has the least hype-free description of this green that, that if the press can be believed, cures almost everything, slows aging and will let you live long and prosper ... at least live long

"Popularly known as Ashitaba (Japanese for “tomorrow’s leaves”), the hardy and very fibrous, celery-like plant grows quickly ... When eaten raw, it has a bitter taste but when cooked, the leaves and stem taste sweet."

OK ... a bunch of questions

1. Is this one of those mystery Asian greens that can be found in most Asian markets?

2. If it is found commonly, how is the fresh version used

3. What is the best brand of dried ashitaba which is used like a tea?

That link above is really great with info about many greens I never heard of before such as green dragon leaf, white radish, Gynura bicolour, wild ginseng leaf, mulukkhiya, fu mak choy

What is especially nice is the article describes how each of these taste.

Anyway, back to ashitaba. Here's some more hypey stuff. This says it can be prepared as tea, added to juice or sprinkled over salads

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