A perennial whose fleshy shoots are eaten as a delicacy. If left uncut it develops feathery leaves to a height of 1-1.5 m (3-5 ft.) with small greenly-white flowers followed by red berries.
History and traditions
Appreciated as a delicacy by the ancient Greeks and Romans and mentioned by Pliny in his Natural History. The name is originally from a Greek word, the medieval Latin for which was “sparagus”, leading to the popular derivation of sparrowgrass. This was once so widely used that a commentator remarked in 1791, “The corruption of the word into sparrow-grass is so general that asparagus has an air of stiffness and pedantry about it.” Gerard recommended its culinary virtues and Culpeper stressed the medicinal properties. His assertion that it clears the sight and eases toothache no longer holds sway, but he also recommended it for sciatica as do herbalists today.
Culinary
High in vitamins A and C and minerals, including calcium, phosphorus and iron. Young shoots, lightly steamed, are served as a vegetable with melted butter or a vinaigrette sauce, or puréed to make soup.
Growth
It requires rich, well-drained loam and a sunny position. Plants may be propagated from seed, but beds are usually established from bought one-year-old crowns. It takes three years to produce the vegetable, beds then last 10-12 years.
Uses
Medicinal
Asparagus has cleansing, restorative properties, combats acidity and is taken for rheumatism, sciatica and gout, as either a food or an infusion. It also has diuretic and laxative properties, and is taken for urinary infections, but it should be avoided where there is kidney disease. An important medicinal herb in India, where it is considered to be a good aphrodisiac, helpful in treating impotence and sold for this purpose as Safed musi.
