Asparagus root cut – Asparagus officinalis

A perennial plant of the Asparagaceae family, asparagus has been cultivated since ancient times. While its young shoots are prized in cooking, its root has also been historically used in folk traditions for its specific properties.

Description

Dried root cut into fibrous fragments that are light brown to beige in color. Slightly aromatic, it requires slow cooking in a decoction to express its active ingredients. It can also be used in artisanal plant baths.

Nomenclature

• Common names: Asparagus, cultivated asparagus
• Latin name: Asparagus officinalis
• Family: Asparagaceae
• Part used: Root
• Form: Cut, dried
• Origin: Europe, temperate zones
• English name: Asparagus root
• German name: Spargelwurzel
• Name in Spanish: Raíz de espárrago
• Name in Italian: Radice di asparago
• Name in Arabic: جذر الهليون (Jathr al-Hilyoun)

Main virtues

Traditionally used as a decoction, asparagus root is incorporated into certain ancient formulas for targeted uses. It is sometimes used in herbal baths or poultices. However, its use is now reserved for strictly regulated contexts.

Main constituents

Asparagine, steroidal saponins, phenolic acids, sulfur compounds, flavonoids.

Use and dosage

• Decoction: 5 to 10 g of root in 500 ml of water, boil for 15 to 20 minutes then filter.
• Plant baths: concentrated decoction to add to bath water.
• External use: in warm compresses (traditional use only).

Precautions, side effects and contraindications

• Regulated use: reserved for healthcare professionals or use under supervision.
• Avoid any self-medication.
• Not recommended for children, pregnant or breastfeeding women.

History and origin

Asparagus has been cultivated since the time of the Egyptians and Romans, both for its taste and its ancient uses. Its roots were found in certain medicinal treatises and in formulas inspired by monastic or rural cultures.

Miscellaneous information

• Storage: opaque jar, dry, away from light.
• Packaging: kraft bag, resealable jar or metal box.
• Appearance: Dry, fibrous, beige to light brown pieces.
• Smell: slightly woody, discreetly vegetal.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• ANSM / EMA References – List of regulated plants
• Corpus of European and Mediterranean herbalism
• Historical works on cultivated plants

🔎 Information

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