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Asparagus racemosus - Shatavari

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Shatavari

Asparagus racemosus is a species of asparagus. It is common throughout Nepal, Sri Lanka, India and the Himalayas. It grows one to two metres tall. It prefers to take root in gravelly, rocky soils high up in piedmont plains.

Uses

Gastric ulcers , Dyspepsia, Galactogogue, Intrinsic haemorrhage, Diarrhoea, Piles, Hoarseness of voice, Cough, Arthritis, Poisoning, Rejuvinative, Increases breast milk, Increase strength, Infertility[1].

Food

Shatavari can be used in food. White tuberous roots are eaten raw. Tender shoots are cooked as vegetable[2].

Parts Used

Chemical composition

The major bioactive constituents of asparagus are a group of steroidal saponins. This plant also contains vitamins A, B1, B2, C, E, Mg, P, Ca, Fe, and folic acid. Other primary chemical constituents of Asparagus are essential oils, asparagine, arginine, tyrosine, flavonoids (kaempferol, quercetin, and rutin), resin, and tannin. acid[3]

Common names

Language Common name
Kannada ಆಷಾಢಿ ಬೇರು Ashadi beru, ಹಲವು ಮಕ್ಕಳ ತಾಯಿ ಬೇರು Halavu makkala taayi beru,
Hindi Shatamuli
Malayalam Sathavari
Tamil Tannir-vittan
Telugu Abiruvu, Cella
Marathi Shatamuli, Shatavari
Gujarathi NA
Punjabi NA
Kashmiri NA
Sanskrit Satamuli, Satavari
English Buttermilk root, Climbing asparagus, Water root, Wild asparagus, Wild carrot

[4]

Properties

Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.

Dravya

Rasa

Madhura(sweet), Tikta(Bitter)

Guna

Guru(Heavy), Snigdha(Oily)

Veerya

Sheeta(Cold Potency)

Vipaka

Madhura

Karma

Prabhava

Nutritional components

Shatavari contains the Following nutritional components like Vitamin-A, B1, B2, B6 and C; Calcium, Iron, Manganese, Magnesium, Potassium, Phosphorus, Sodium, Zinc[2]

Habit

Identification

Leaf

Kind Shape Feature
Simple Linear Leaf Apices is Acuminate Leaf arrangement is Alternate distichous and Leaf Margins are Entire

[5]

Flower

Type Size Color and composition Stamen More information
Clustered racemes 2-4cm long White Flowers are in fragrant. Flowering from June-October

Fruit

Type Size Mass Appearance Seeds More information
Loose spiral A berry, globose, red when ripe. Seeds 3-6, globose or angled Fruting from October onwards Seeds are yellow to brown in colour Seeds 3-6 {{{6}}}

Other features

List of Ayurvedic medicine in which the herb is used

Where to get the saplings

Mode of Propagation

Cultivation Details

Both seeds and crown rhizomes can be used for propagation. However, seeds are preferable on account of high production that makes up for low germination percentage in cultivation. Seeds may be collected from March to May when their colour changes from red to black. Seeds are sown in farm yard manure enriched soil[7]. Shatavari is available through June to October[2].

Commonly seen growing in areas

Photo Gallery

  • Flower
  • Field
  • Buds
  • Whole herb
  • Fruits

References

  1. ↑ 1.0 1.1 ”Karnataka Medicinal Plants Volume-3” by Dr.M. R. Gurudeva, Page No.1183, Published by Divyachandra Prakashana, #6/7, Kaalika Soudha, Balepete cross, Bengaluru
  2. ↑ 2.0 2.1 2.2 "Forest food for Northern region of Western Ghats" by Dr. Mandar N. Datar and Dr. Anuradha S. Upadhye, Page No.1022, Published by Maharashtra Association for the Cultivation of Science (MACS) Agharkar Research Institute, Gopal Ganesh Agarkar Road, Pune
  3. ↑ Chemical constituents of Asparagus
  4. ↑ Common names
  5. ↑ Morphology
  6. ↑ Ayurvedic preparations
  7. ↑ Cultivation details

External Links

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