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Asparagus Racemosus

Nature

Its plant climbs over fences or trees like a vine. It has thorny, needle-like leaves that are very thin and about 2–6 inches long.

Flowers

The flowers appear in November. They are white, fragrant, and cover the vine, making the entire plant appear white.

Fruits

The fruits appear in winter and are red in color. They are small and grain-like but shiny, with one to two seeds inside.

Root

There is a tuberous lump in the root from which many branches emerge. These roots are about as thick as a finger and 1–2 feet long. They are grayish or yellowish in color and have a slightly sweet and mucilaginous taste.

About ten roots emerge from a single tuberous lump, and this process continues for 10–12 years. There is also a projection on the root that can be removed.

It grows in areas near the Himalayas in India at elevations of up to about 4,000 feet. It is also found in Africa, Java, Sumatra, Australia, Bengal, Hooghly, Burdwan, Rajasthan, Udaipur, and Ardali Parbat. It is also found in Pakistan.

Chemical Composition

It contains sugar and mucilaginous substances. The root is generally used medicinally and has a characteristic lined or striated appearance.

Temperament

Cold, first degree.

Actions

It is traditionally considered a tonic for the reproductive system. It is also traditionally used to increase breast milk in women and semen in men.

Uses

The juice or extract of the Satavar root is administered by mixing it with an equal quantity of Kalpi Misri, combining it with suitable medicines, or adding it to a Majoon preparation.

It is traditionally used for nightfall (Ihtilaam) and is believed to increase breast milk in women and semen in men.

Special Benefits

It is traditionally considered beneficial as a reproductive tonic and for increasing semen.

Substitute

White Musk

Harm

It may cause flatulence (Nafakh).

Corrective

Sugar or Kalpi Misri

Dosage

 0.136 grams

Ingredients / Preparations

Satavar, Majoon, Bhangra, Majoon Zinjeel, Safuf Bekh, Band Khas, Halvai, Sapar Pak, etc.

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