Ahitaba (scientifica name: Angelica keiskei), was discovered in Japan in the Longevity Islands. This Asian herb is a type of Angelica and belongs to the celery family. It is also known as Chinese Angelica, or Dong Quai. The use of the Ashitaba plant dates back to the Ming Dynasty (circa 1518-1593). It is easy to identify the Ashitaba plant by its yellow sap.
Measure out approximately one teaspoon and put it into eight to 12 ounces of freshly boiled water. Allow the Ashitaba to steep for three minutes or more. You can eat the Ashtitaba or make the tea using a tea ball