Asparagus

Asparagus (Asparagus Officinalis), also known as sparrow grass, is a vegetable which has been grown from early times in ancient Egypt and in the Roman Empire. Because it is rare and pretentious to both growing and cooking conditions, the plant is considered to be a delicacy.

Description of Asparagus

Asparagus is a plant which grows spontaneously in hay fields. It is cultivated in different varieties. In the earth it has a strong rhizome. The leaves are scale shaped, and the fruits are actually linear ramifications of the stems. The flowers are small, of a whitish-green color. The fruits are of red color.

Properties of Asparagus plant

The vegetable contains phosphate and vitamin B, which gives it remineralizing and stimulating properties. Also, it has rare nutrients: copper, iron, zinc, manganese, chrome, calcium, sodium, potassium, which give it depurative, and laxative properties and make it a hepatic and renal drainer.

Treatments

Next to its qualities of being a refined vegetable, asparagus is also used in natural medicine. It is used to control some stomach affections, clean the liver, lungs and intestines of their wastes and toxins. Apart from its depurative effects, the vegetable also has a protecting action on the arteries. Consumed regularly, it prevents the development of arteriosclerosis and cleans the blood.

For cases of physical or intellectual asthenia, anemia and convalescence, the asparagus diet is recommended, consumed in its raw state.

   Also, for treating cardio-vascular erythrism, the raw asparagus diet is recommended. Consuming this vegetable stimulates the decrease of glycosuria and increases diuresis, a reason why it is recommended to diabetics.

   The asparagus stem has the property of eliminating toxins from the digestive trap. The pulp of the asparagus stem is used, its exterior side being first cleaned.

   The asparagus root, boiled in vinegar, is used in treating paradontosis. The asparagus tea is used for its diuretic actions.

Mixtures

In order for it to be consumed, the asparagus has to be very fresh. Most often it is consumed in the form of a salad. A way of preparing this salad is: the asparagus is

cleaned of fibrous threads, is washed, cut into pieces having lengths of about 4-5cm and boiled in salt water for about 20 minutes. In a bowl, the sauce formed of vinegar, oil, mustard, pepper and salt is mixed. After that the asparagus is drained and mixed with the sauce. The asparagus juice is consumed along with carrot juice, having a diuretic action.

Warning

Asparagus is not recommended to those with affections of the urinary system - cystitis, prostatitis, and gonorrhea - and neither in cases of acute articulacy rheumatism, because of its high content of purines.

Other medicinal plants

Aloe Vera plant Anise Apple Arnica Artichoke Asparagus Banana Barberry Barley Basil Bean Bilberry Bush Bindweed Birch Tree Black Currant Black Locust Brier Buckthorn	Buckwheat Butterbur Caraway Castor Oil Celandine Celery Chamomile Chicory Cider Clover Clubmoss Coneflower Coriander Cornflower Cowslip Dandelion Elecampane Elder	Endives Fennel Garlic Gentian Ginkgo Biloba Ginseng Horseradish Horsetail Hot Pepper Iris Jasmine Lady's Mantle Laurel Lavender Linden Tree Lemon Pansy Pot Marigold	Marijuana Marjoram Marsh Mallow Meadow Sage Milfoil Mint Mistletoe Mullein Mustard Nettle Oat Onion Parsley Parsnip Patience Dock Peach Pumpkin Rattle	Red Poppy Roadweed Rockcap Fern Rosemary Rye Savory Sea Buckthorn Sesame Shepherd's Purse Silverweed Spinach Soy Underbrush Wheat Wild Strawberry Wood Avens Wormwood

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