Peucedanum japonicum

Peucedanum japonicum, also known as coastal hog fennel, is a species of Peucedanum, a genus rich in medicinal species belonging to the parsley family, Apiaceae. Peucedanum japonicum was described by Thunberg in 1784. P. japonicum has a stout umbellifer of 30–100 cm and is essentially glabrous. The stem is frequently flexuous. The leaf blade is broadly ovate-triangular. It size is 35 x 25 cm. It is thinly coriaceous, bearing 1-2 ternate(s). leaflets are ovate-orbicular, 3-parted, 7–9 cm broad and glaucous. Its central segments are obovate-cuneate, its lateral segments are oblique-ovate. Umbels are 4–10 cm across; bracts are either 2-3 or absent, ovate-lanceolate, 5-10 x circa 2mm, pubescent. It sports 15-30 rays of 1–5 cm, unequal and puberulous. It has 8-10 bracteoles, linear-lanceolate, equalling or longer than flowers. It hascirca 20-flowered umbellules. It has calyx teeth are obsolete. Petals are purple or white abaxially hispidulous. Its styles are short. The fruit is oblong-ovate or ellipsoid, to 6 x 4mm. It is hirsute, especially on dorsal ribs; its lateral ribs have very thick wings.Its vittae are small, with 3-5 in each furrow, 6-10 on commissure. They flower in June to July and fruit from August to September. The plant inhabits coastal areas and seashores below 100 meters, typically in soil found to be slightly acidic to mildly alkaline. P. japonicum can be found in the Chinese provinces of Fujian, Hong Kong, Jiangsu, Shandong, Taiwan and Zhejiang in addition to Japan, Korea and the Philippines. In Korea, the plant is usually referred to as bangpung (방풍) or bangpungnamul (방풍나물) although its official name is gaetgireumnamul (갯기름나물). In Korean cuisine, the leaves of coastal hog fennel are used fresh as ssam vegetable (for hoe) or pickled in soy sauce and vinegar to make jangajji. It can be used as a main ingredient in namul dishes, or added as a herb to soybean paste stew, starch jelly dishes, fritters and pancakes, noodle soups and dough soups, stir-fried glass noodles, rice, or even Korean-style Italian lasagne. In Japan, peucedanum japonicum is also known as the longevity herb and long known to have medicinal properties. P. japonicum called chyou-mei-gusa, which translates to grass for longevity and is served in traditional Japanese dishes during shirayoi, the naming ceremony for a newborn, and yahnuyoi, celebration for the completion of a new house. Yonaguni Island produces over 90% of the herb's production in Okinawa and could become another significant medicinal crop for Okinawa, following turmeric and aloe. Cosmetics company Shiseido markets P. japonicum as a health food, Shiseido Longevity Herb, in the form of tablets, a powder and a drink. Okinawns have a longer lifespan and lower incidence of cancer compared to the Japanese mainland. Some believe this longevity to be due to dietary factors, however the exact reasons have yet to be verified. In ancient times, P. japonicum leaves and roots were used as a medicine treatment for patients with sore throat in the Ryukyu Islands.