Asparagus officinalis, or asparagus, is a medicinal plant of the Liliaceae family. Its properties have been known since ancient times, in fact the Greek physician Galen recommended it for its diuretic activity, now we know that you can use both the roots than the sprouts, called asparagus with the same name of the plant. The asparagus are diuretics, for this reason they result helpful in cases of water retention, rheumatism or arthritis, gout, edema, kidney stones and to prevent cystitis. But asparagus have also important digestive properties and, for this reason, they are useful against indigestion. In addition to these characteristics the asparagus have also a sedative effect, indicated in case of colic and palpitations, provide vitamins, A, group B, C, E, and minerals, including phosphorus, potassium, calcium. Thanks to the fibers contained in asparagus both your cholesterol values as well as the intestinal transit can benefit. The asparagus have also beneficial effects on glucose values in the blood, in fact, according to a study reported on the British Journal of Nutrition in 2012, the asparagus improve the insulin production and the function of pancreatic cells assigned to this functionality. According to an article published on the scientific Journal of Agricoltural and Food Chemistry in 2013 asparagus also bring substances that can prevent hypertension and preserve renal function. The only problem is that asparagus contain uric acid that can worsen infections already present and affecting kidney or urinary tract, in this case take with moderation and ask your doctor for advice, the same advice is valid in case of acute rheumatism. After eating asparagus, urine has a pungent smell, this is due to asparagine, an amino acid with diuretic effect. Let’s see the main uses.
Raw or cooked asparagus
You can eat raw asparagus, if small and tender, this allows you to obtain the maximum benefit from their healthful properties. Alternatively, you can steam asparagus and serve them, for example, with soy mayonnaise, but always prefer fresh asparagus, not frozen or canned. As for the varieties, the green asparagus has a content in carotene and vitamin C slightly higher than that contained in white asparagus.
Decoction of roots
Bring to boil a liter of water and a tablespoon of roots, boil for a few minutes, filter and drink up to two cups a day. The roots have the same properties of vegetables, but with a stronger effect.
Mother tincture
30 drops diluted in water three times a day.
