Ferula foetida
| Ferula foetida | |
| Light: |  |
| Moisture: |   |
| Hardiness: | 8 |
| Soil pH: | 5.6-8.4 |
| Self Pollinated | |
| Height: | 3' |
| Blooms: | Late Spring-Mid Summer |
| Native to: | |
| Edible Rating: |  |
| Medicinal Rating: |  |
| Tea: | Yes |
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Ferula foetida (common name: asafoetida)
Propagation: Seed - best sown as soon as the seed is ripe in a greenhouse in autumn[1]. Otherwise sow in April in a greenhouse. Prick out the seedlings into individual pots as soon as they are large enough to handle. Plant them out into their permanent positions whilst still small because the plants dislike root disturbance[1]. Give the plants a protective mulch for at least their first winter outdoors.
Division in autumn. This may be inadvisable due to the plants dislike of root disturbance.
Cultivation: Succeeds in most soils[1]. Requires a deep fertile soil in a sunny position[2].
This species is not hardy in the colder areas of the country, it tolerates temperatures down to between -5 and -10°c[2]. Plants have been grown successfully at Edinburgh Botanical Gardens[3].
Plants are intolerant of root disturbance due to their long taproot[2]. They should be planted into their final positions as soon as possible.
Range: W. Asia - Afghanistan, Iran, Turkestan.
Habitat: Sandy deserts[3][4]. Rocky hillsides[5].
Edibility: Leaves and young shoots - cooked as a vegetable[6][7] or eaten raw[3].
A gum-resin from the root is used as a food flavouring. It is much used in India, despite having an offensive odour[3]. It is an essential ingredient of Worcester sauce, and is also used to flavour a wide range of dishes and drinks[7]. Popular in natural food cuisine as a garlic substitute[7].
Medicinal: Asafoetida has long been used as a food flavouring and medicinal herb. It is still sometimes used in modern herbalism where it is especially valued in the treatment of hysteria, some nervous conditions, bronchitis, asthma and whooping cough[5]. It was at one time employed in the treatment of infantile pneumonia and flatulent colic[5].
The gum resin is antispasmodic, carminative, expectorant, laxative, sedative[3][8]. The volatile oil in the gum is eliminated through the lungs, making this an excellent treatment for asthma[3]. The gum does have a vile taste and so it is usually taken as a pill or as a suppository[3].
Usage: A gum-resin is obtained from incisions in the roots and rhizomes[9]. The stem is removed at the end of the growing season, the root uncovered and a thin slice removed[4]. The gum exudes and hardens and a fresh slice is then made[4]. The gum is a source of an essential oil which has medicinal properties and is also used as a food flavouring and in perfumery[10][11][9].
Pollinators: Insects
Soil: Can grow in light, medium, and heavy soils.
Drainage: Prefers well drained soil.
Flower Type: Hermaphrodite
Links
References
- ↑ 1.0 1.1 1.2 Chittendon, Fred. RHS Dictionary of Plants. Oxford University Press, 1951.
- ↑ 2.0 2.1 2.2 Huxley, Anthony. The New Royal Horticultural Society Dictionary of Gardening. MacMillan Press, 1992.
- ↑ 3.0 3.1 3.2 3.3 3.4 3.5 3.6 Grieve, Margaret. A Modern Herbal. Penguin, 1984.
- ↑ 4.0 4.1 4.2 Komarov, Vladimir. Flora of the USSR. Gantner Verlag, 1968.
- ↑ 5.0 5.1 5.2 Stuart, Malcolm. The Encyclopedia of Herbs and Herbalism. Orbis Publishing, 1979.
- ↑ Kunkel, Günther. Plants for Human Consumption. Koeltz Scientific Books, 1984.
- ↑ 7.0 7.1 7.2 Facciola, Stephen. Cornucopia - A Source Book of Edible Plants. Kampong Publications, 1990.
- ↑ Lust, John. The Herb Book. Bantam Books, 1983.
- ↑ 9.0 9.1 Howes, Frank. Vegetable Gums and Resins. Chronica Botanica, 1949.
- ↑ Uphof, Johannes. Dictionary of Economic Plants. Weinheim, 1959.
- ↑ Usher, George. A Dictionary of Plants Used by Man. Constable, 1974.