Asparagus officinalis
Family : Asparagaceae
English name : Asparagus/Mary Washington
Distribution : (Under research)
Status : Not common
Asparagus officinalis is a perennial growing to 1.5 m (5ft)
by 0.8 m (2ft 7in).
It is in flower in August, and the seeds ripen from Sep to
October. The flowers are dioecious (individual flowers are either male or
female, but only one sex is to be found on any one plant so both male and
female plants must be grown if seed is required) and are pollinated by Bees.The
plant is not self-fertile.
It is noted for attracting wildlife.
Medicinal use of Asparagus : Asparagus has been cultivated
for over 2,000 years as a vegetable and medicinal herb. Both the roots and the
shoots can be used medicinally, they have a restorative and cleansing effect on
the bowels, kidneys and liver. The plant is antispasmodic, aperient, cardiac,
demulcent, diaphoretic, diuretic, sedative and tonic. The freshly expressed juice
is used. The root is diaphoretic, strongly diuretic and laxative. An infusion
is used in the treatment of jaundice and congestive torpor of the liver. The
strongly diuretic action of the roots make it useful in the treatment of a
variety of urinary problems including cystitis. It is also used in the
treatment of cancer. The roots are said to be able to lower blood pressure. The
roots are harvested in late spring, after the shoots have been cut as a food
crop, and are dried for later use. The seeds possess antibiotic activity.
Another report says that the plant contains asparagusic acid which is
nematocidal and is used in the treatment of schistosomiasis.
Medicinal Properties : Asparagus is a bitter, restorative,
and cleansing herb that acts on the kidneys, bowels, and liver. It contains
asparagusic acid, which is nematocidal (destroys unsegmented internal parasitic
worms).
The herb is used medically for
cystitis
pyelitis
kidney disease
rheumatism
gout
and edema from heart failure
Asparagusic acid contained in asparagus is used to treat
schistosomiasis.
Asparagus spears are steamed and served as hot or cold
vegetables or pureed/finely chopped in soups.
Edible parts of Asparagus: Young shoots - raw or cooked.
Considered a gourmet food, the shoots are harvested in the spring. We find them
very acceptable raw in salads, with a hint of onion in their flavour. They are
normally boiled or steamed and used as a vegetable. Male plants produce the
best shoots. Do not over-harvest the plant because this would weaken it in the
following year. The shoots are a good source of protein and dietary fibre.
Roasted seeds are a coffee substitute.
Other uses of the herb : The plant contains asparagusic
acid, which has nematocidal properties.
Propagation of Asparagus : Seed - pre-soak for 12 hours in
warm water and then sow in spring or as soon as the seed is ripe in early
autumn in a greenhouse. It usually germinates in 3 - 6 weeks at 25°C. Prick out
the seedlings into individual pots when they are large enough to handle and grow
them on in a sunny position in the greenhouse for their first winter. Plant
them out into their permanent positions in late spring or early summer.
Division in early spring as the plant comes into growth.
Minimum 50 seeds. Packed for 2012
For more details:
Sheikh GULZAAR
Head
The JK Medicinal Plants Introduction Centre
POB: 667 GPO Srinagar SGR JK 190001
“Ginkgo House”, Azizabad, (Via Wuyan-Meej Road), Pampore PPR JK 192121
Ph: 09858986794, 01933-223705
