Herb latin name: Asparagus acutifolius


Family: Asparagaceae



Edible parts of Asparagus acutifolius:

Young shoots - cooked. An asparagus substitute, it is preferred by gourmets for its stronger flavour. Excellent when seasoned with oil and lemon juice. Thin, bitter and often stringy according to another report. Very aromatic. A uniquely bitter aromatic flavour. The new shoots are rather thin and are not produced in abundance.

Description of the plant:



Plant:
Evergreen
Perennial

Height:
150 cm
(5 feet)

Flowering:
August to
September

Habitat of the herb:

Bushy and dry sunny places, mainly on limestone.

Propagation of Asparagus acutifolius:

Seed - pre-soak for 12 hours in warm water and then sow in spring or as soon as the seed is ripe in early autumn in a greenhouse. It usually germinates in 3 - 6 weeks at 25C. Prick out the seedlings into individual pots when they are large enough to handle and grow them on in a sunny position in the greenhouse for their first winter. Plant them out into their permanent positions in late spring or early summer. Division in early spring as the plant comes into growth.

Cultivation of the herb:

Bushy and dry sunny places, mainly on limestone.

Medicinal use of Asparagus acutifolius:

None known

Known hazards of Asparagus acutifolius:

None known

Plant information taken from the Plants For A Future.