Angelica keiskei, commonly known under the Japanese name of Ashitaba (literally Tomorrows Leaf), is a not frost tender perennial plant from the angelica genus with an average growth height of 2-3 ft. It is endemic to Hachijō-jima.
The plants additional cultivar epithet koidzumi refers to botanist Genichi Koizumi, while its Japanese nomenclature stems from the above-average regenerative capabilities it exhibits after injury. Harvesting a leaf at the break of day often results in a new sprout growing overnight, being visible the following morning.
Traditionally it is seen as a major contributor to the supposedly healthier, extended lives of the local residents, something that may be based on its substantial levels of vitamin B12 and on the chalconoids that are unique to this species of angelica.
These days the main use of their stipes, leaves, and taproots is in regional cuisine, where they are prepared as soba, tempura, tea, ice cream, etc.