Herbs of the Field - Aspargus
Wild Asparagus belongs to the Lily family (Liliaceae) and originally came from the Mediterranean. Cultivated Asparagus is the Wild Asparagus that has escaped. Wild Asparagus is found on public lands or on private property. Wild Asparagus is known as a natural remedy which helps relieve indigestion, acts as a mild laxative and sedative.
Wild Asparagus provides lots of nutrients which help your health: folate- reduces risk of heart disease, dementia, vitamins A & C - reduce risk heart disease and cancers, protects eye and skin health, vitamin K - needed for bone formation and blood clotting, potassium - healthy blood pressure, ruin - strengthens capillary walls, inulin - food source for good bacteria in large intestine. Wild Asparagus has a gentle tonic for the lungs which helps with dry coughs, also breaks up tar for smokers. The minerals, vitamins, and photo nutrients within Wild Asparagus naturally promote soft, smooth healthy skin. In addition, Wild Asparagus is known for its diuretic properties, anti-rheumatic, purifying effects and helps with kidney, liver-related disorders.
Identification: Wild Asparagus likes sunny areas, with sandy soil that is moist. It prefers the edgy areas along fields, fences, or ditches. Wild Asparagus is easily recognized by its feathery yellow-green foliage, which carry out photosynthesis for the plant root to grow. At the base, on the ground, you can find green spears poking through the ground. The plant can grown up to 3 ½ feet tall. Flowers are bell-shaped, in small clusters, greenish-white to yellow in color. The flowers are either male or female. Female plant produces round, green berries (which turn red), which helps it to spread. These are toxic!
Harvesting: Locate the spears at the ground, base of the stalk, and cut 1” to 2” from the ground. Be sure the spear is tightly closed.
Usage: Can be steamed or microwaved to help maintain nutrients. Can be stirfried, roasted, broiled or grilled. Can be eaten raw or juiced.
Cautions: Wild Asparagus is high in purine, increases risk of gout and kidney stones. Also the sulfur content alters the smell of urine. Also contains inulin, which helps intestinal bacteria, but also produces intestinal gas.