Asparagus (Garden Asparagus, Edible Asparagus)

Asparagus (Garden Asparagus, Edible Asparagus)
Asparagus officinalis L.
Family Asparagaceae

Description of Asparagus

Asparagus officinalis is a perennial dioecious herbaceous plant, 30–200 cm tall, with a powerful, horizontal, initially fleshy light beige rhizome, covered with cord-like roots (up to 30 cm). Underground shoots (asparagus) are white, fleshy, up to 20 cm long, with scaly leaves. The aerial stem is erect or drooping, cylindrical, thin, smooth, green, branched, with branches extending at an acute angle. The last order branches (cladodes) are filiform, leaf-like, 1–3 cm, in bundles of 3–8, emerging from the axils of small, reduced, colorless, membranous scaly leaves with spiny spurs. Flowers are unisexual, small, bell-shaped, greenish-yellow, with a 6-part perianth, arranged singly or in pairs in the axils of leaves on jointed pedicels; male flowers are tubular, female flowers are smaller. Fruits are brick-red or black, fleshy, spherical berries, 5–8 mm, three-locular, with 2–6 black seeds (3–4 mm). Varieties: 'Mary Washington', 'Connovers Colossal', 'Argenteuil', 'Purple Passion', 'Jersey Knight'. Flowering in May–July, fruiting in July–September. Propagated by seeds and vegetatively.
Dahurian asparagus (A. dahuricus Fisch ex Link.) grows in the Amur region, Transbaikalia, used for gynecological bleeding, neurasthenia, pulmonary tuberculosis.
Schober's asparagus (A. schoberioides Kunth.) is found in Primorye, Amur region, Sakhalin, Kuril Islands, used as a hemostatic and diuretic.

 

Habitat and Ecology of Asparagus

The origin of asparagus is the Caspian region, Mediterranean. It is widespread in Europe, Western Siberia, the Caucasus, North Africa. It grows in floodplains and steppe meadows, sandy and stony soils, forest edges, in sparse shrubs, thermophilic oak forests, in moist clearings, sometimes as a weed in gardens and crops, up to 2000 m above sea level. Cultivated as a vegetable and ornamental plant. It prefers loose, neutral soils (pH 6.5–7.5), temperatures of 15–25 °C, watering 10–15 l/m² once every 7–10 days. Propagated by seeds (sowing before winter or in March–April) or by dividing rhizomes. Yield: shoots — 0.5–1 kg/m²; seeds — 0.1–0.2 kg/m². Care: weeding, potassium fertilization (15–20 g/m²), protection from fusarium. Used in crop rotation after cereals, enriches the soil with organic matter.

 

Asparagus Raw Material

Raw material: young un-greened underground shoots (turiones Asparagi), herb (herba Asparagi), fruits (fructus Asparagi), rhizomes with roots (radix et rhizoma Asparagi). Shoots are harvested in April–May before greening, cut underground, dried at 30–35 °C (yield 10–15%). Herb is harvested in May–July during flowering, young green branches are cut, dried in the shade or at 35–40 °C (yield 20–25%). Fruits are harvested in July–September when ripe, dried at 25–30 °C (yield 85–90%). Rhizomes with roots are dug up in September–November, cleaned, washed, cut into pieces (rhizome 10–15 cm, thickness 2–2.5 cm; roots up to 30 cm), dried at 40–45 °C (yield 25–30%). Quality: shoots — white or green; herb — green; fruits — red-black; roots — grayish-brown, moisture ≤12%. Store in airtight containers (shoots: 6 months; herb: 1 year; fruits: 2 years; roots: 2 years). Scent is weak, taste is slightly bitter.

 

Chemical Composition of Asparagus

Shoots: asparagine, ascorbic acid (20–25 mg%, in cladodes up to 252.5 mg%), β-carotene (0.5–1 mg%), vitamins (B1, B2, PP, A), proteins (2–3%), minerals (K, Ca, Fe). Herb: asparagine, tyrosine, coniferin glycoside, saponins (sargasapogenin, diosgenin, yamogenin), chelidonic, succinic acids, flavonoids (rutin). Fruits: sugars (30–36%), fatty oil (15–16%), capsanthin, physalin, xanthin, malic, citric acids, traces of alkaloids. Rhizomes: asparagine, arginine (0.04%), steroidal saponins, coumarins, carbohydrates (3.1%), polysaccharides, carotenoids, physamin, chelidonic acid, traces of essential oil. Calorie content of shoots: 20–25 kcal/100 g.

 

Action and Application of Asparagus

Asparagus has diuretic, hypotensive, tonic, choleretic, anti-inflammatory, blood-cleansing, soothing, antipyretic, lactogenic, antispasmodic, and laxative effects. Asparagine lowers blood pressure, enhances heart contractions, slows their rhythm, dilates peripheral vessels, and relieves fatigue. Saponins (hydrolyzing into sargasapogenin) provide a diuretic effect, promoting the excretion of chlorides, phosphates, and urea. It is used for hypertension, heart failure, dropsy, cystitis, nephritis, pyelitis, rheumatism, joint pain, diabetes, atherosclerosis, epilepsy, impotence, hemorrhoids, prostate diseases, kidney stones, skin diseases (acne, eczema, rash). Shoots support the cardiovascular system. The herb is effective for nervous disorders. Fruits and roots are used for prostatitis. Externally, infusions of shoots are used as lotions for eczema and rashes.

 

Precautions for Asparagus Use

Excessive consumption of shoots (more than 200 g/day) or juice (more than 50 ml/day) can irritate the epithelial tissue of the kidneys and urinary tract. Store raw materials at humidity ≤12%. Children under 3 years old should be given ≤30 g/day of shoots. Roots (more than 10 g/day) can enhance peristalsis. Fruits (more than 5 g/day) can cause allergic reactions. Avoid prolonged use (more than 1 month) for chronic urinary tract diseases.

 

Contraindications for Asparagus Use

Stomach ulcers, gastritis with high acidity, acute cystitis, urolithiasis, chronic renal failure, allergy to Asparagaceae.

 

Asparagus Recipes

1. Infusion for hypertension. Pour 200 ml of boiling water over 10 g of shoots, infuse for 2 hours, drink 50 ml 3 times a day for 10 days.
2. Decoction of roots for cystitis. Boil 10 g of rhizomes with roots in 200 ml of water for 10 minutes, drink 50 ml 3 times a day for 7 days.
3. Juice for fatigue. Mix 30 ml of juice with 60 ml of water, drink twice a day for 7 days.
4. Compress for eczema. Apply 20 g of crushed shoots for 20 minutes, twice a day for 7 days.
5. Syrup for fatigue. Mash shoots, squeeze out juice, add 1500 g of sugar per 1 liter of juice, evaporate in a water bath until thick, take 5 tablespoons morning and evening for 7 days.
6. Fruit infusion for impotence. Infuse 5 berries for 6–8 hours in 250 ml of boiling water (in a thermos), drink 15 ml 3–4 times a day for 10 days.
7. Herb decoction as a diuretic. Pour 500 ml of boiling water over 20 g of herb, boil for 5 minutes, drink 100 ml 4 times a day before meals for 7 days.
8. Collection for nephritis. Mix 3 parts asparagus rhizomes, 3 parts strawberry leaves, 1 part betony herb, 1 part curly dock root, 2 parts nettle leaves, 2 parts plantain leaves, 5 parts horsetail herb, 0.5 part parsley herb (for edema); pour 1–2 tablespoons of the mixture with 1–3 glasses of boiling water, simmer for 30 minutes, take 1 tablespoon 10–30 minutes before meals for 4–8 months.
9. Asparagus and Lemon Risotto. Sauté asparagus pieces with arborio rice, then gradually add vegetable broth and lemon zest until creamy.
10. Grilled Asparagus with Parmesan. Toss asparagus spears with olive oil, salt, and pepper, then grill until tender-crisp. Sprinkle with grated Parmesan cheese.

 

Asparagus Cosmetics

Asparagus is used for skin care.

1. Mask for skin hydration. Mix 20 g of crushed shoots with 10 ml of yogurt, apply for 15 minutes, rinse, twice a week.
2. Lotion for acne. Mix 30 ml of juice with 10 ml of water, wipe the skin, once a day.
3. Mask for skin nourishment. 20 g of crushed shoots, 10 ml of olive oil, apply for 10 minutes, rinse, twice a week.
4. Face tonic. 50 ml of juice, 10 ml of chamomile infusion, wipe the skin, twice a day.
5. Asparagus Eye Cream. Blend asparagus with a small amount of almond oil and apply gently around the eyes to reduce puffiness.

 

Asparagus Cuisine

Young shoots of cultivated asparagus (green, purple-headed, white-headed; green varieties are more nutritious with a delicate flavor reminiscent of green peas) are used fresh, boiled, canned for salads, soups, main courses, fillings. White asparagus is peeled, and woody ends are trimmed (peel is used for broths). Buds are edible but give urine a specific odor. Do not overcook shoots to preserve flavor and texture.

1. Asparagus Salad. Boil 100 g shoots for 5 minutes, mix with 20 g green onions, 10 ml olive oil, salt.
2. Asparagus Soup. 100 g shoots, 100 g potatoes, 50 g carrots, boil in 1 liter broth for 20 minutes, add 20 ml cream, salt.
3. Asparagus with Butter. Boil 100 g shoots for 5 minutes in salted water, serve with 10 g butter, 10 g breadcrumbs, salt.
4. Asparagus with Egg. Boil 100 g shoots for 5 minutes, fry with 2 eggs, 10 g breadcrumbs, 10 g butter, salt, for 5 minutes.
5. Asparagus and Prosciutto Bundles. Wrap asparagus spears with thin slices of prosciutto and bake until the prosciutto is crispy and asparagus is tender.
6. Asparagus Frittata. Whisk eggs with cooked asparagus, cheese, and herbs, then bake until set for a delicious brunch or light meal.

Tips: Blanch shoots for tenderness, store at 0–2 °C for no longer than 7 days, use in dishes with peas, carrots, cauliflower.

 

Other properties of Asparagus

Cultivated as an ornamental plant. Used in livestock feeding (fresh shoots are mixed into feed) to increase milk yield.