Herb latin name: Angelica keiskei

Synonyms: Archangelica keiskei

Family: Umbelliferae

Edible parts of Angelica keiskei:

Leaves - raw or cooked. Root - cooked. It is often pickled. The root is short and thick.

Description of the plant:


120 cm
(4 feet)

June to

Habitat of the herb:

Damp habitats by the sea coast, C. Japan.

Propagation of Angelica keiskei:

Seed - best sown in a cold frame as soon as it is ripe since the seed only has a short viability. Seed can also be sown in the spring, though germination rates will be lower. It requires light for germination. When large enough to handle, prick the seedlings out into individual pots and grow them on in a cold frame for their first winter, planting them out into their permanent positions in the spring. The seed can also be sow in situ as soon as it is ripe.

Cultivation of the herb:

Damp habitats by the sea coast, C. Japan.

Medicinal use of Angelica keiskei:

None known

Known hazards of Angelica keiskei:

All members of this genus contain furocoumarins, which increase skin sensitivity to sunlight and may cause dermatitis.

Plant information taken from the Plants For A Future.