Angelica keiskei, commonly known under the Japanese name of ashitaba (アシタバ or 明日葉), literally "tomorrow's leaf", is a species of flowering plant in the carrot family.

The main use of their stipes, leaves, and taproots is in regional cuisine, where they are used to prepare soba, tempura, shōchū, tea, ice cream, pasta, etc..

[3] Traditionally, it is seen as a major contributor to the supposedly healthier, extended lives of the local residents, possibly due to the chalconoids that are unique to this species of Angelica.

At one point in Edo period, the haulm's yellow sap was effectively used in the external treatment of smallpox, which prompted Kaibara Ekken to describe the herb in his Yamato honzō (大和本草), under the name of ashitagusa (鹹草), as "a powerful tonic drug".

In folk medicine, it is claimed to be a diuretic, tonic, to improve digestion, and to speed wound healing and prevent infection when applied topically.