The real Ashitaba now here!

by Zac Sarian In the past few years we have seen people selling at a very high price an herb that they have been passing off as Ashitaba. It is an herb, all right, but definitely not Ashitaba. We know some people paying as much as P1,500 for a tiny plant in a small plastic pot, perhaps honestly believing it is the real Ashitaba that’s popular in Japan. Now the real Ashitaba is here. It is being grown in commercial volume so that hopefully, it will be more affordable soon, especially to people who have modest means. ASHITABA IN THE HIGHLANDS –Ashitaba loves a cool place like the highlands in Benguet. Photo shows the very tall Ashitaba plants vigorously growing in a one-hectare plantation in the province. This is about the biggest plantation of this miracle herb in the Philippines. The plants have produced a lot of seeds which can be used for planting locally. ASHITABA IN THE HIGHLANDS –Ashitaba loves a cool place like the highlands in Benguet. Photo shows the very tall Ashitaba plants vigorously growing in a one-hectare plantation in the province. This is about the biggest plantation of this miracle herb in the Philippines. The plants have produced a lot of seeds which can be used for planting locally. Of course, that is the objective of Adela Ang, a cancer survivor who has taken to herself the commercial production of the real Ashitaba. She has a one hectare plantation of full-grown Ashitaba plants in Benguet and a new growing area is coming up in Cavite. Reading the various write-ups about Ashitaba in the internet, you will really get the impression that it is a miracle healing plant. It is claimed to be rich in an antioxidant called chalcone (pronounced kalkon) and is regarded as an anti-aging plant. The plant, botanically known as Angelica keiskei, is a relative of the celery that you and I know. It can be cooked just like some vegetables – chopped and used in soups, stir-fried, steamed and can even be eaten raw. The main selling point of Ashitaba, however, is its claimed medicinal properties. To quote a source in the internet: “The Ashitaba is rich in compounds that aid in fast healing. This is topically used to curb the spreading of infectious bacteria, cysts, pustules, boils, athlete’s foot and they can work against various serious fungal infections too.” The internet article says that Ashitaba plays an important role in purifying the blood; works as a pain reliever; and as a digestant, speeding up digestion. We remember Adela Ang displaying beautifully grown Ashitaba in black plastic pots during the horticultural show early this year at the Quezon Memorial Circle. One plant was tagged at P3,500. That was a stiff price, I was very sure, and there were very few buyers. Well, that was actually her intention as she explained to us lately. She just wanted to show to the public the real Ashitaba so that they will no longer be fooled to buy the fake one. Placing a high price tag was also intentional so that her stocks will not get depleted because she bought them at a high price from Taiwan. She wanted to grow her imported plants to become her mother plants for the production of seeds. And that’s exactly what happened. The one hectare in Benguet that was planted to Ashitaba produced a lot of fruits. And now she has plenty of seeds for planting not only for herself but also those who are interested to grow as a hobby or as a commercial undertaking. Today, on this very date, she is in Taiwan doing practical training in processing the different parts of Ashitaba for wellness products. She has acquired special slicing machines, cool drying equipment (no heat is involved), and other facilities. She is bent on producing Ashitaba tea with chalcone. Chalcone, she said, is plentiful in the flowers. It is also obtained from the sap of the stems. Because she will have plenty of flowering plants, she will harvest the flowers for the chalcone that she will incorporate in her teabags. Adela is contemplating to sell the Ashitaba tea at a very affordable price, say P99 per box of 10 sachets. She will also be selling plants at affordable prices to the moneyed as well as those with limited means. Although Ashitaba will thrive best in the cool highlands, she is also experimenting on how best to culture the plants in the lowland. If the celery could be grown in the lowland, the Ashitaba could also grow in the lowland with proper care. She is experimenting on the use of a bio-organic foliar fertilizer as well as a Power Grower Combo to accelerate the growth of her seedlings as well as mature plants. She hopes her seedlings would be ready for the Agrilink expo on October 9-11. MORE QUOTES FROM THE INTERNET—“Ashitaba is high in chlorophyll, also called ‘Green Blood’, because it has a similar molecular structure to that of our blood. It helps internal organs, the stomach, and the brain work better and has exhibited anti-allergy actions.” “Natural organic germanium, in Ashitaba, is known to promote production of Interferon which is a defensive material produced by our body to prevent viruses and bacteria from penetrating into our cells. Germanium is valuable in the purification of blood by keeping away harmful hydrogen ions in the blood, creating an alkaline pH, increasing oxygen, and by activating blood cell replacements..” ASHITABA IN INDONESIA— The company that commercially produces Ashitaba products in Indonesia reports that it was a big challenge for them to grow Ashitaba under the tropical conditions in that country. What they finally did was to buy a farm at an elevation of 1,000 meters above sea level. They have come up with their own technique of producing Ashitaba where no agricultural chemical is used. Every process of soil preparation, sowing, permanent planting and harvesting is done by hand with great care. HOW TO USE—From a source in the internet, it recommends three options for the prevention of disorders: 1. Use one or two fresh leaves, wash with salt water (if available), rinse with clean water, chew the leaves and then drink water. 2. Use one to two fresh leaves, wash with salt water (if available), rinse with clean water, cut into small pieces, add to fruit juice. Drink a cup once or twice a day. 3. For dry leaves, boil in water, drink one cup, 3 times a day. Leaves can be eaten after boiling. There you are, we will update you on the latest local developments.