By now hopefully everyone who purchased an Ashitaba plant has had some success with them. I have one and it has grown several new leaves after trimming some for meals. In addition to the numerous health benefits, Ashitaba can be used for culinary purposes. Ashitaba is very bitter so it is wise to balance it with sweet dishes such as winter squash or pumpkin. A small quantity added in a dish should suffice. You can always substitute Ashitaba Powder instead of fresh leaves. Fresh Ashitaba goes well with many dishes if used in moderation.
Pumpkin Bisque with Ashitaba
- 1 small pumpkin, scooped and chopped into 1” chunks
1 Ashitaba leaf and stem, chopped (or Ashitaba Powder)
- 2 cloves garlic, chopped
- 1 shallot, minced
- 4 multicolor carrots, chopped
- 1 apple, peeled, cored, and chopped,
- 2 tbsp butter
- 6 small leaves of fresh sage
- 1 cup heavy cream
- 2 quarts chicken bone broth
1 tbsp ghee
1 tsp Dr. Cowan’s Garden Turmeric powder
- 1 tsp Dr. Cowan’s Garden Pepper Salt
- 1 tsp sea salt
- In a large heavy bottom saucepan on medium heat and melt the ghee. Add the shallot, garlic, carrots, apple, pumpkin, and Ashitaba. Saute until the vegetables are lightly cooked.
- Add the butter and sage leaves, stir until the sage is fragrant.
- Add the chicken stock and bring to a boil. Turn the heat to low and cover with a lid. Simmer for 20-25 minutes or until carrots and pumpkin are soft.
- Blend with an immersion blender or food processor. Add the powders and cream and extra salt to taste. Serve with yoghurt and chives as a garnish.