Asparagus racemosus - Shatavari

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.

Food

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

Parts Used

Leaves, Roots.

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

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

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

Nutritional components

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

Habit

An armed vine

Identification

Leaf

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

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

Shatavari gulam, Shatavaryadi ghrita, Shatavaryadi churna, Narasimha churna, Anutaila, Abana, Ashoka Grita, Eranda paaka, Ovoutoline, Chandrakala Ras, Diabecon, Narayana Taila, Prabhanjana vimardhana Taila, Basant Kusumaakar Ras, Mahatikta grita, Mahanarayana taila, Mahamaasha Taila, Maharasnadi Kvata Churna, Musali paaka, Lakshmivilasa rasa, Shatvaryadi Churna

Mode of Propagation

Seeds, Root division.

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. Shatavari is available through June to October.

Commonly seen growing in areas

Forests, Thickets, Moisty soil area, Himalayas, Eastwards from Kashmir.

Photo Gallery

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  Flower
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  Field
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  Buds
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  Whole herb
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  Fruits

External Links

• Plant profile, phytochemistry and pharmacology of Asparagus racemosus (Shatavari): A review
• Shatavari on flowers of india
• Asparagus racemosus on planet ayurveda