ASPARAGUS - (Sparrow Grass, Sperage Asparagus officinalis F.
Liliaceae)
I like green asparagus - full of chlorophyll - so I let them get to
15cm above the ground, when they are crisp, crunchy and sweet with
the flavour of fresh, green peas. Constituents: volatile oil, rutin
and other flavonoids, saponins, tannins, asparagin, resin, gum,
steroidal and bitter glycosides, albumen, coniferin, vanillin,
tyrosin, sugar, arginin, asparagose, chelindonic acid, protein,
fibre, protein Vitamins: A, B, folic acid, C, E Minerals: calcium,
iron, phosphorus, potassium, sodium, zinc, selenium, iodine,
magnesium, manganese, sulphur, silicon, florine Actions: aperient,
diuretic, diaphoretic, antispasmodic, antiinflammatory, tonic,
laxative, sedative, demulcent, aphrodisiac.
Nutritive Medicinal Uses: The use of asparagus was recorded
before the time of Christ. In the first Century, Pliny wrote that,
'asparagus, of all the plants of the garden, receives the most
praiseworthy care'. Its botanical species name, 'officinalis',
indicates its recognition as an official therapeutic herb. The herb
has been highly valued and prescribed to stimulate and strengthen
kidney function. Eating fresh spears, or spears juiced, provides a
strong diuretic action. This helps to clean and revitalize kidneys,
bladder and relieve edema, especially arising from congestion around
the heart. The effectiveness of this action may be experienced in
strong odour and colour of urine, which is the body's metabolism,
speeding up the excretion of wastes.
This action is also found helpful for people with painful, swollen
joints and gout as the herb helps to dissolve uric acid deposits,
and cholesterol build-up in blood vessels. Asparagus has long been
considered an aphrodisiac in many different cultures, and there is
some scientific truth behind this belief, as asparagus contains a
compound, known to stimulate the production of sex hormones.
Asparagus is very alkalizing to the body. Dr. Theodore Baroody, in
his most informative book, 'Alkalize or die' says, "Asparagus is a
very powerful acid reducer, and a known therapy for cancer. Its high
ammonia content literally plummets one into alkalinity in a short
period of time".
Other uses have included: sleeplessness, female hormone balance and
to assist the reproductive system, to promote fertility, relieve
menstrual discomfort and to increase breast milk for nursing
mothers. It is used for respiratory diseases and for strengthening
the lungs. Also for tuberculosis, AIDS, chronic fatigue, back pain,
sports burnout, arthritis, rheumatism, gout, sciatica, coughs, to
strengthen bones and marrow, hemorrhaging, stomach pains, kidney
stones, cramps, convulsions, gall and liver ailments, to assist with
weight loss, stress and nervous tension, intestinal worms, jaundice,
skin diseases and to brighten vision. An old herbal recipe suggests
macerating asparagus in white wine, then use as a massage liniment
to rub into thighs and back for sciatica.
Scientific research has found that asparagus contains a substance
that can break up oxalate crystals. Asparagus, being a good source
of fibre, is a useful bowel brush with a laxative action that
stimulates lazy bowels. Several years ago, I had a man seeking
asparagus for a friend who had cancer. He gave me a photocopied copy
of an article, entitled, 'Asparagus for cancer' printed in Cancer
News Journal, December 1979. I will share it here, just as it was
shared with me:
"I am a biochemist, and have specialised in the relation of diet to
health for over 50 years. Several years ago, I learned of the
discovery of Richard R. Vensal, D.D.S. that asparagus might cure
cancer. Since then, I have worked with him on his project, and we
have accumulated a number of favourable case histories. Here are a
few examples.
Case No. 1, man with an almost hopeless case of
Hodgkin's disease (cancer of the lymph glands) was completely
incapacitated. Within 1 year of starting the asparagus therapy, his
doctors were unable to detect any signs of cancer, and he was back
on a schedule of strenuous exercise.
Case No. 2, a successful businessman, 68 years old,
suffered from cancer of the bladder for 16 years. After years of
medical treatments, including radiation without improvement, he went
on asparagus. Within 3 months, examinations revealed that his
bladder tumour had disappeared and that his kidneys were normal.
Case No. 3, a man with lung cancer. On March 5th 1971
he was put on the operating table where they found lung cancer so
widely spread that it was inoperable. The surgeon sewed him up and
declared his case hopeless. On April 5th he heard about the
asparagus therapy and immediately started taking it. By August,
x-ray pictures revealed that all signs of the cancer had
disappeared. He is back at his regular business routine.
Case No. 4, a woman who was troubled for a number of
years with skin cancer. She finally developed different skin cancers
which were diagnosed by a skin specialist as advanced. Within 3
months after starting on asparagus, her skin specialist said that
her skin looked fine and no more skin lesions. This woman reported
that the asparagus therapy also cured her kidney disease, which
started in 1949. She had over 10 operations for kidney stones, and
was receiving government disability payments for an inoperable,
terminal, kidney condition. She attributes the cure of this kidney
trouble entirely to the asparagus.
I was not surprised at this result, as 'The elements of materia
medica', edited in 1854 by a Professor at the University of
Pennsylvania, stated that asparagus was used as a popular remedy for
kidney stones. He even referred to experiments, in 1739, on the
power of asparagus in dissolving stones. We would have other case
histories but the medical establishment has interfered with our
obtaining some of the records. I am therefore appealing to readers
to spread this good news and help us to gather a large number of
case histories that will overwhelm the medical skeptics about this
unbelievably simple and natural remedy.
For the treatment, asparagus should be cooked before using, and
therefore canned asparagus is just as good as fresh. I have
corresponded with the two leading canners of asparagus, Giant Giant
and Stokely, and I am satisfied that these brands contain no
pesticides or preservatives.
Place the cooked asparagus in a blender and liquefy to make a puree,
and store in the refrigerator. Give the patient 4 full tbsp. twice
daily, morning and evening. Patients usually show some improvement
in from 2-4 weeks. It can be diluted with water and used as a cold
or hot drink. This suggested dosage is based on present experience,
but certainly larger amounts can do no harm and may be needed in
some cases.
As a biochemist I am convinced of the old saying that 'what cures
can also prevent'. Based on this theory, my wife and I have been
using asparagus puree as a beverage with our meals. We take 2 tbsp.
diluted in water to suit our taste with breakfast and with dinner. I
take mine hot and my wife prefers hers cold. For years we have made
it a practice to have blood surveys taken as part of our regular
checkups. The last blood survey, taken by a medical doctor who
specialises in the nutritional approach to health, showed
substantial improvements in all categories over the last one, and we
can attribute these improvements to nothing but the asparagus drink.
As a biochemist, I have made an extensive study of all aspects of
cancer, and all of the proposed cures. As a result, I am convinced
that asparagus fits in better with the latest theories about cancer.
Asparagus contains a good supply of protein called histones, which
are believed to be active in controlling cell growth. For that
reason, I believe asparagus can be said to contain a substance that
I call cell growth normaliser. That accounts for its action on
cancer and in acting as a general body tonic. In any event,
regardless of theory, asparagus used as we suggest, is a harmless
substance.
The FDA cannot prevent you from using it and it may do you much
good." . . . . . . . . . .
It has been reported by the US National Cancer Institute, that
asparagus is the highest tested food containing glutathione, which
is considered one of the body's most potent anticarcinogens and
antioxidants.
Certain extracts and articles have been chosen by the author to wet
your appetite. They are not complete chapters but only small
excerpts taken from the book, "How can I use HERBS in my daily
life?" by Isabell Shipard.
Pick the Right Asparagus
Abstracted from "At the Market" by editors of Fine Cooking, May
2001.
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Four Ways to Use Asparagus
1) Trim and cut asparagus. Steam stalks first, adding the tips in for final 2-3 minutes. depending on how you like them cooked. Drain. 1a)Eat hot tossed with a bit of melted butter or olive or nut oil, freshly cracked pepper, and lots of fresh lemon juice and rind (if organic). 2) Mix the above mixture into angel hair pasta and add some freshly grated parmesan cheese or to taste, fresh ricotta cheese. 3) Pat the cooked asparagus dry and use in an omelet. Beat two fresh eggs with 2 tbs. hot water, dash cayenne pepper and salt. Heat non-stick pan; put in egg mixture. When mixture begins to set up, sprinkle in chopped fresh chives and lay in cooked asparagus. Fold omelet in half to finish cooking until eggs are just firm (do not overcook). Serve with a spring greens salad with vinaigrette dressing, fresh fruit and toast from your favorite savory bread. 4).Roast asparagus in the oven. Trim asparagus and leave whole. Put in a large ovenproof roasting pan. Toss with enough olive or nut oil to lightly coat but not soak the stalks so they don't burn. Put in a 400 degree oven, and turn several times so they cook evenly. Cooking time varies but is at least 1/2 hour duration , depending on your oven. The stalks should be nicely browned. Serve warm or cold with topping (or not) such as cracked salt and pepper, fresh lemon juice, aioli, etc.
ASPARAGUS SOUP
ESSENE BREAD
Asparagus Soup Makes about 10 cups
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Herbed Asparagus Orecchiette
While this is an amazingly tasty main dish, it would pair well with grilled
tofu, fish or chicken for extra protein.
Ingredients:
Zest of 1 lemon
3 cloves garlic, minced
1 tablespoon of fresh marjoram
1 tablespoon fresh thyme
1/4 teaspoon chile pepper flakes
1 bunch asparagus, ends removed, chopped in 1/2-inch pieces at the ends, 1 inch
pieces at the tips
4 tablespoons olive oil
3 tablespoons heavy whipping cream
1 or 2 teaspoons salt
Pepper to taste
1 package orecchiette pasta
Freshly-grated Parmesan for topping
Extra virgin olive oil for drizzling
1. Start salted water boiling for pasta. Meanwhile, saute garlic in olive oil
with fresh herbs and pepper flakes for 2-3 minutes on medium high heat. Turn
down the heat to warm until you add the pasta to the water.
2. About 4 minutes later (roughly 5 minutes before the pasta is done), turn up
the heat to medium high, and add the asparagus to the herbs and olive oil. Cook
the asparagus until crunchy but cooked (about 5 minutes). Add 1 teaspoon salt.
3. Remove pasta from pot, reserving 1/4 cup of liquid. Add liquid and lemon zest
to asparagus. Stir. Turn down the heat, add pasta and stir. Add cream.
4. Serve topped with lots of freshly grated parmesan cheese, a drizzling of
olive oil, pepper and additional salt to taste.Serves 6.