Because of their sophistication in taste and high cost, young asparagus shoots have long been positioned in the exclusive food segment. But today this plant has confidently moved into the kitchen of every consumer who cares about his health, because the herbaceous perennial contains in large quantities vital amino acids, micro and macro elements, proteins, vitamins and fiber. What medicinal properties the product has, where it is used, what it consists of, whether it can harm - you will learn about all this later in the article.

Botanical Description of Medicinal Asparagus

Asparagus has been known to mankind for over 2 thousand years. These are low shrubs or herbaceous plants from the Asparagus family, which are characterized by powerful rhizomes and luxurious greenery. Botanists distinguish about 200 species of this perennial.

Did you know? The recipe for asparagus was found in the oldest culinary book in the world - “De re coquinaria”, authored by Roman gourmet Apicius.

Of these, a small part is used for culinary and medicinal purposes, since the vast majority of varieties are exclusively decorative.Medicinal herbs are easy to recognize by:

• powerful processes of a well-developed root system;
• highly branched stems that develop to a meter and a half;
• many bundle-shaped processes up to 3 cm long, which are densely located along the entire length of smooth branches;
• small underdeveloped foliage of a scaly or spike-like structure of a needle-shaped form;
• medium-sized whitish-yellow inflorescences, which, depending on the variety, are thyroid, racemose or solitary (appear in late May-early June);
• dark red berries-fruits, which are characterized by a thickened skin and one or more internal grains (ripen in the second decade of August).

Many associate asparagus with young shoots with a length of 15 to 22 cm and a thickness of not more than 2 cm, which are customary to eat. This part of the plant is considered the most useful, and since it has a neutral taste, it is combined with more aromatic ingredients.

Chemical composition

Wild perennial found throughout the Eurasian continent, with the exception of the North. Residents of the Caucasus and the Far East annually harvest in large quantities its roots, branches, foliage and berries for treatment.

Young plant sprouts are especially popular with consumers because their composition is enriched with biologically active components.

It is scientifically proven that the chemical composition of asparagus is a real storehouse of substances important to humans. Among them:

• proteins - 12.4 g;
• carbohydrates - 2.11 g;
• fats - 0.22 g;
• water - 92.63 g;
• dietary fiber - 2.2 g;
• ash - 0.65 g.

Amino acids:

• arginine - 0.1 g;
• valine - 0.13 g;
• histidine - 0.05 g;
• isoleucine - 0.08 g;
• leucine - 0.14 g;
• lysine - 0.11 g;
• methionine - 0.032 g;
• threonine - 0.09 g;
• tryptophan - 0.035 g;
• phenylalanine - 0.081 g;
• aspartic acid - 0.56 g;
• alanine - 0.13 g;
• glycine - 0.11 g;
• glutamic acid - 0.26 g;
• proline - 0.08 g;
• serine - 0.13 g;
• tyrosine - 0.068 g;
• cysteine ​​- 0.05 g.

• carotene - 604 mcg;
• lycopene - 30 mcg;
• lutein - 771 mcg;
• cholecalciferol - 0.85 mcg;
• tocopherol - 1.35 mg;
• K - 50.6 μg;
• ascorbic acid - 7.7 mg;
• thiamine - 0.16 mg;
• riboflavin - 0.14 g;
• pantothenic acid - 0.23 mg;
• pyridoxine - 0.08 mg;
• folates - 149 mcg;
• cobalamin - 0.09 mg;
• niacin - 1.09 mg;
• PP - 1.57 mg;
• choline - 26.1 mg.

Macro and microelements:

• potassium - 224 mcg;
• calcium - 23 mg;
• magnesium - 14 mg;
• sodium - 14 mg;
• phosphorus - 54 mg;
• iron - 0.91 mg;
• Manganese - 0.15 mg;
• copper - 0.17 mg;
• selenium - 6.1 mcg;
• fluorine - 21.9 mcg;
• zinc - 0.6 mg.

Did you know? In ancient Greece, wreaths from this plant decorated the bride and groom, and in France it was a tradition to serve the newlyweds at the feast 3 dishes with asparagus.

Healing properties

All parts of asparagus have long been used for therapeutic purposes. Even the ancient Egyptians and Romans noticed the miraculous effect of the regular consumption of plants.

And the famous Madame de Pompadour daily demanded a dish prepared from the tops of young sprouts, called "tips of love", since in those days asparagus was known as an aphrodisiac.

Today it is scientifically proven that due to its rich chemical composition, culture has the following properties:

• diuretic;
• antispasmodic;
• anti-inflammatory;
• blood purifying;
• laxatives;
• vasodilator;
• painkillers;
• anti-virus;
• antifungal;
• choleretic;
• soothing.

• It is noticed that with frequent use of dishes from young asparagus sprouts:
• blood pressure and heart rhythms normalize;
• the functioning of the liver and kidneys improves;
• the gastrointestinal tract is getting better;
• slags, phosphates and chlorides, as well as crystalline formations in the kidneys and ureters, are removed from the blood;
• increased appetite;
• the immune system is stimulated.

Often asparagus dishes are recommended during pregnancy, as well as for the treatment of gout, rheumatism, coronary heart disease, all kinds of swelling, nervous disorders. Many use the product for therapeutic purposes and to improve the condition of the skin, hair and nails.

Did you know? Asparagus often grows where the soil is saturated with sea water, in areas where most other vegetables cannot grow. For this reason, it is customary to add salt to the ground on which the plant is cultivated.

Application

Young shoots of asparagus are widely used in cooking, medicine, nutrition, dermatology and cosmetology. Moreover, the rhizome of this culture is included in the pharmacopeias of many European and Latin American countries.

And oriental practitioners based on asparagus therapeutic courses for whooping cough, gout, rheumatism, kidney disease and respiratory dysfunction. The healing effect of this plant is recognized as official and traditional medicine, so the chefs try to minimize the heat treatment of the sprouts in order to preserve all their useful composition.

In cooking

Suitable for food are white, purple and green asparagus sprouts, which differ in taste spectra: from neutral-tender to saturated bitter. In some ways, they resemble young beans, but legumes differ in texture density and richness of taste.

Many gourmets value exclusively fresh produce, therefore it is not customary to store asparagus for more than 3-4 days in the culinary world. On the table, it can be cooked, fried, stewed, baked, and also steamed. It is added to salads, soups, vegetable purees, stews, and used to fill pizza and pies.

To prolong the life of a valuable product, many housewives freeze it or preserve it. The easiest cooking method is cooking. This process involves preliminary cleaning of the shoots from the hard skin.

In boiling water, asparagus is put in a bundle so that the upper, more tender part, is steamed. The dish reaches full readiness in a few minutes. To improve the taste, boiled raw materials are seasoned with mayonnaise, sauce, vegetable oil, or they are combined with meat, potatoes, seafood, omelettes.

Important! Asparagus categorically can not be consumed during an exacerbation of gastrointestinal diseases, as well as with individual intolerance.

In European restaurants you can enjoy asparagus desserts. In particular, these are light salads that combine tender white sprouts, grapefruit, and strawberries.

In folk medicine

Rhizomes, young and mature shoots, as well as foliage and asparagus fruits, are used by folk healers for therapeutic and preventive purposes. With the help of this ingredient, you can get rid of excess weight, as well as establish the work of the liver, kidneys, circulatory, endocrine and cardiovascular systems, the gastrointestinal tract.

Important! Asparagus berries are used for the preparation of invigorating drinks, which are equivalent in effectiveness to coffee. But in excess, they can trigger a rash.

There are many recipes, among which the following are especially popular:

1. With anemia, general weakness of the body, in order to prevent prostatitis it is recommended to squeeze juice from young asparagus shoots and combine it with carrot in a ratio of 1: 2. The medicine is advised to use 1 tbsp. l three times a day before meals.
2. With prostatic hypertrophy, cirrhosis and liver inflammation effective decoction of 1 tbsp. crushed roots, drenched in a glass of boiling water. The mixture is brought to a boil and simmered over low heat for about 2 minutes, after which it is allowed to stand for an hour in a closed container and filtered. You need to take the drug for 2 tbsp. 4 times a day half an hour before meals.
3. With atherosclerosis helps infusion of 1 tbsp. fresh asparagus sprouts and a glass of boiling water passed through a meat grinder. All ingredients are thoroughly mixed and kept on low heat for about 8-10 minutes. After an hour, when the liquid is infused, it must be filtered and can be taken. Recommended dose: a quarter cup 4 times a day for 20 minutes before eating. An alternative to this medicine may be freshly squeezed juice from young asparagus sprouts, which is advisable to take 1 hour three times a day before eating.
4. With gout, cystitis, urolithiasis and cholecystitis need to grind 2 tbsp. fresh asparagus shoots, then pour 500 ml of boiling water over them. The mixture is recommended to hold for about 30 minutes on low heat until a significant portion of the liquid has evaporated. In its capacity should remain no more than 100 ml. After this, the raw material is re-filled with boiled water to the original volume. Take the medicine in half a glass three times a day before meals.
5. When coughing a drink of 15 g of powdered dry asparagus roots and 250 ml of boiling water will be effective. The liquid is brought to readiness by standing for 30 minutes in a water bath. After that, filter and take inside 1 glass three times a day, regardless of food intake.

Harvesting and storage of medicinal asparagus

Since medicine uses all parts of a plant for therapeutic purposes and prevention, its harvest lasts all year round:

1. In late autumn or early spring, it is important to collect rhizomes, since at that time all the necessary nutrients are accumulated in its underground part.
2. Mature branches and foliage are best harvested during the flowering period.
3. It is time to harvest berries as they ripen. Ripe fruits are distinguished by a rich dark red skin color and softness. Such a crop is subject to obligatory drying. It is better to do this in natural conditions away from sunlight. A well-ventilated attic is considered the ideal place to harvest asparagus berries. An alternative is to use an electric dryer or oven.
4. In spring, when young shoots appear from under the ground, sprouts are harvested. Their maximum length should be 22 cm. Fresh they can be stored for no more than 3-4 days. Dried raw materials must be packaged in paper bags and stored in a warm, dry place away from direct sunlight. It is advisable to use the blank for the year, since the maximum shelf life expires in 12-15 months.

Important! Given that young asparagus in contact with skin can cause an allergic reaction in the form of thick urticaria and itching, it is advisable to harvest raw materials with tight gloves.

Possible harm and contraindications

Before harvesting the medicinal herb, and especially before its use, you need to find out all the indications and contraindications for its use.According to experts, asparagus does not harm human health. On the contrary, it is recommended to be introduced into the diet of pregnant and lactating women, as well as people with weakened immune systems. However, excessive use of the product can provoke an allergy. It is also worth considering the individual characteristics of the body.

Asparagus has a set of useful properties that help get rid of a number of diseases and maintain the body in good shape. The main thing is to know the measure and choose a quality product.