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Shatavari is the favoured women's remedy from India

Shatavari

Asparagus racemosus

Liliaceae

Shatavari can mean ‘one hundred roots’ (literally ‘one hundred below’) but is commonly referred to as ‘the woman who has a hundred husbands!’. As this name suggests, it is a renowned tonic for the female reproductive system. It is considered as a uterine tonic building fertility, regulating the menses and supporting lactation.

Last reviewed 11/09/2020

Sustainability status

Not currently on risk lists but complete data may be missing on the status of the species. Read more about our sustainability guide.

Sustainability Status
Key benefits
  • Menstrual difficulties
  • Supports lactation
  • Builds fertility

  • How does it feel?

    Shatavari is part of the Asparagus family and is native to tropical and subtropical India but can be found in parts of Africa. It grows in the wild and is also cultivated. The plant is a thorny perennial with striated leaves and is a climber that can grow up to 2m in height with extensive branching. The leaves are delicate and soft but needle-like in shape. Its roots are full, juicy and tuberous and can reach lengths of 1m. Shatavari flowers are white, incredibly small, fragrant and profuse. It is happy growing in humid jungles, shatavari can also thrive in extremely arid conditions. Its capacity to capture and store moisture in dry soils is quite astonishing. It is the tuberous roots that are valued for their medicinal properties.

    Shatavari (Asparagus racemosus)
    Shatavari (Asparagus racemosus)
    Shatavari root (Asparagus racemosus)

  • What can I use it for?

    Shatavari is a renowned tonic for the female reproductive system and contains natural precursors to female hormones that help to balance hormones, enhance fertility, promote conception and reduce menopausal and menstrual symptoms. Shatavarin and Sarsapogenin are the two key constituents in Shatavari. They act as pre-cursors to sex-hormones and are responsible for Shatavari’s oestrogenic activity, but are not phyto-oestrogens. Shatavari contains steroidal glycosides such as diosgenin which influence a strong anti-inflammatory effect, particularly within the reproductive and the digestive systems. This plant is also classed as an adaptogen and contains a proportion of immune stimulating polysaccharides making it particularly nutritive and tonifying to a weakened immune system exacerbated by stress.

  • Into the heart of shatavari

    The primary use of this plant is as a tonic to the female reproductive system. It can tonify the uterus, giving it strength and nourishment. This in combination with shatavari’s ability to actively enhance the libido, make it an excellent fertility tonic that ensures a healthy and full term pregnancy.

    Shatavari is able to balance oestrogen levels in the female reproductive system supporting hormone dominant conditions but also supporting a woman through changes in their menstrual cycle, pre-menstrual tension and the hormonal changes that occur during the menopause.

    Shatavari actively stimulates the production of prolactin in breast feeding women, increasing milk flow.

    Shatavari contains strong anti-inflammatory constituents that have an affinity for the urinary, reproductive and digestive systems. The plant is also characteristically mucilaginous making it an excellent remedy for hot, dry and irritated mucous membranes. Shatavari is considered as an effective diuretic, making it particularly suitable for clearing congested heat from the kidneys and urinary system. Shatavari will, therefore, help treat inflamed conditions such as cystitis, vaginal dryness but also gastric reflux.

    Shatavari is an adaptogen and has an action upon the pituitary gland and the HPA (hypothalamic pituitary adrenal axis). It has a regulating effect throughout the body and is particularly nourishing to a weakened and depleted immune system.

    Gynaecology

    Shatavari is the foremost female uterine tonic. It is primarily used as a menstrual regulator in dysmenorrhoea, menorrhagia and menstrual irregularity. As the pitta dosha moves in both the blood and the artavasrotas, the cycle is often disturbed by excess heat; this heat can condense the blood (due to dehydration), cause it to move too quickly (due to its catalytic activity), cause it to overflow (due to its ‘rebellious’ nature) and cause inflammations (due to its irritating tendency). Its affinity for shukra dhatu tonifies female fertility; the unctuous properties increase the reproductive fluids, enhancing both conception and uterine strength. It can also be used to help prevent miscarriage. Shatavari is very useful in menopausal symptoms with hot flushes, irritability, irregular memory and dryness.

    Lactation

    The nourishing effect of shatavari on rasa dhatu makes it specific for increasing milk flow and quantity during breastfeeding.

    GIT

    The unctuous, bitter and sweet qualities of shatavari soothe inflammation of the mucus membranes with high pitta in conditions such as colitis, Crohn’s disease, dysentery with bleeding, inflammation and pain. It is specifically active against Entamoeba histolytica. Shatavari is good for conditions of gastric hyperacidity (amlapitta) with sour reflux and burning in the stomach as it is a cooling anti-inflammatory. Its demulcent properties also make it specifically useful for healing bleeding ulcers and gastritis.

    Lungs

    Where there is inflammation from dryness and heat, Shatavari increases moisture. It is commonly used in dry coughs, sore throats and haemoptysis.

    Male fertility

    Shatavari can help improve a low sperm count and irregularity.

    Urinary and kidney

    Shatavari is useful in dysuria with hot and smelly urine and haematuria.

    Anabolic

    Shatavari’s rasayana properties increase mamsa dhatu building body mass, muscle tissue and nourishing the blood. It nourishes the ojas and can enhance immunity in the treatment of cancer.

    Nerves

    Shatavari nourishes majja dhatu and calms the nerves. It specifically nourishes the brain and reduces vata disorders; spasms, pain and insomnia.

  • Traditional actions

    Herbal actions describe therapeutic changes that occur in the body in response to taking a herb. These actions are used to express how a herb physiologically influences cells, tissues, organs or systems. Clinical observations are traditionally what have defined these actions: an increase in urine output, diuretic; improved wound healing, vulnerary; or a reduction in fever, antipyretic. These descriptors too have become a means to group herbs by their effects on the body — herbs with a nervine action have become the nervines, herbs with a bitter action are the bitters. Recognising herbs as members of these groups provides a preliminary familiarity with their mechanisms from which to then develop an understanding of their affinities and nuance and discern their clinical significance.

    Western actions

    Ayurvedic actions

  • Traditional energetic actions

    Herbal energetics are the descriptions Herbalists have given to plants, mushrooms, lichens, foods, and some minerals based on the direct experience of how they taste, feel, and work in the body. All traditional health systems use these principles to explain how the environment we live in and absorb, impacts our health. Find out more about traditional energetic actions in our article “An introduction to herbal energetics“.

  • Did you know?

    In India, the fresh roots of this plant were traditionally fed to buffalo in order to increase milk yield for their calves.

Additional information

  • Safety

    No drug herb interactions are known.

  • Dosage

    3–30g/day dried or 3–15ml of a 1:3 in 25% tincture

Shatavari (Asparagus racemosus)

  • Recipe

    Aphrodite’s aphrodisiac tea

    This tea reaches deep into the reproductive system, nourishing our procreative and sexual energy. Use it when preparing for a family or for nurturing your love life. For men and women, this elixir feeds sex hormone release, improves egg/sperm quality and enhances orgasmic experiences.

    Ingredients:

    • Shatavari root 4g
    • Ashwagandha root 2g
    • Licorice root 2g
    • Cinnamon bark 2g
    • Milk (any type) 250ml (9fl oz)
    • Damiana leaf 2g
    • Cacao powder 1 tsp per cup
    • Maca root 1 tsp per cup
    • Flower pollen ½ tsp per cup
    • Vanilla essence a dash per cup
    • Honey (or Amaretto) a drop per cup

    Makes 2 cups of the most amorous elixir.

    Method:

    • Put the shatavari, ashwagandha, licorice and cinnamon in a saucepan with the milk and 250ml/9fl oz cold filtered water.
    • Cover, bring to the boil and allow to simmer for 15 minutes. Take off the heat and add the damiana leaf.
    • Leave to steep for 10 minutes, then strain.
    • To each cup, add the cacao, maca, flower pollen, vanilla essence and honey. Then top with the tea and stir.

    Recipe from Cleanse, Nurture, Restore by Sebastian Pole

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Aromatic
An ‘aromatic’ remedy, high in volatile essential oils, was most often associated with calming and sometimes ‘warming’ the digestion. Most kitchen spices and herbs have this quality: they were used both as flavouring and to ease the digestion of sometimes challenging pre-industrial foods. Many aromatics are classed as ‘carminatives’ and are used to reduce colic, bloating and agitated digestion. They also often feature in respiratory remedies for colds, chest and other airway infections. They are also classic calming inhalants and massage oils, and are the basis of aromatherapy for their mental benefits.
Astringent
The astringent taste you get with many plants (the most familiar is black tea after being stewed too long, or some red wines) is produced by complex polyphenols such as tannins. Tannins are used in concentrated form (eg from oak bark) to make leather from animal skins. The process of ‘tanning’ involves the coagulation of relatively fluid proteins in living tissues into tight clotted fibres (similar to the process of boiling an egg). Tannins in effect turn exposed surfaces on the body into leather. In the case of the lining of mouth and upper digestive tract this is only temporary as new mucosa are replenished, but in the meantime can calm inflamed or irritated surfaces. In the case of open wounds tannins can be a life-saver – when strong (as in the bark of broadleaved trees) they can seal a damaged surface. One group of tannins, the reddish-brown ‘condensed tannins’ are procyanidins, which can reduce inflammation and oxidative damage.
Bitter
Bitters are a very complex group of phytochemicals that stimulate the bitter receptors in the mouth. They were some of the most valuable remedies in ancient medicine. They were experienced as stimulating appetite and switching on a wide range of key digestive functions, including increasing bile clearance from the liver (as bile is a key factor in bowel health this can be translated into improving bowel functions and the microbiome). Many of these reputations are being supported by new research on the role of bitter receptors in the mouth and elsewhere round the body. Bitters were also seen as ‘cooling’ reducing the intensity of some fevers and inflammatory diseases.
Cooling
Traditional ‘cold’ or cooling’ remedies often contain bitter phytonutrients such a iridoids (gentian), sesiquterpenes (chamomile), anthraquinones (rhubarb root), mucilages (marshmallow), some alkaloids and flavonoids. They tend to influence the digestive system, liver and kidneys. Cooling herbs do just that; they diffuse, drain and clear heat from areas of inflammation, redness and irritation. Sweet, bitter and astringent herbs tend to be cooling.
Hot
Traditional ‘hot’ or ‘heating’ remedies, often containing spice ingredients like capsaicin, the gingerols (ginger), piperine (black or long pepper), curcumin (turmeric) or the sulfurous isothiocyanates from mustard, horseradich or wasabi, generate warmth when taken. In modern times this might translate as thermogenic and circulatory stimulant effects. There is evidence of improved tissue blood flow with such remedies: this would lead to a reduction in build-up of metabolites and tissue damage. Heating remedies were used to counter the impact of cold, reducing any symptoms made worse in the cold. .
Mucilaginous
Mucilages are complex carbohydrate based plant constituents with a slimy or ‘unctuous’ feel especially when chewed or macerated in water. Their effect is due simply to their physical coating exposed surfaces. From prehistory they were most often used as wound remedies for their soothing and healing effects on damaged tissues. Nowadays they are used more for these effects on the digestive lining, from the throat to the stomach, where they can relieve irritation and inflammation such as pharyngitis and gastritis. Some of the prominent mucilaginous remedies like slippery elm, aloe vera and the seaweeds can be used as physical buffers to reduce the harm and pain caused by reflux of excess stomach acid. Mucilages are also widely used to reduce dry coughing. Here the effect seems to be by reflex through embryonic nerve connections: reduced signals from the upper digestive wall appear to translate as reduced activity of airway muscles and increased activity of airway mucus cells. Some seed mucilages, such as in psyllium seed, flaxseed (linseed) or guar bean survive digestion to provide bulking laxative effects in the bowel. These can also reduce rate of absorption of sugar and cholesterol. .
Pungent
The pungent flavour refers to the powerful taste of hot spices including mustard (Brassica spp.), ginger (Zingiber officinale), horseradish (Amoracia rusticana), chilli (Capsicum spp.), and garlic (Allium sativum). These herbs act to enliven and invigorate the senses, and they often also have heating qualities. Unlike other tastes, the effect is not linked to a specific receptor on the tongue and instead acts through direct irritation of tissues and nerve endings. Energetically, pungent herbs are known to disperse energy (qi) throughout the body. Pharmacologically, pungent herbs dry excess moisture and mucus, as well as stimulate digestion and metabolism.
Resinous
Resins are most familiar as tacky discharges from pine trees (and as the substance in amber, and rosin for violin bows). They were most valued however as the basis of ancient commodities like frankincense and myrrh (two of the three gifts of the Three Wise Men to the baby Jesus) and getting access to their source was one benefit to Solomon for marrying the Queen of Sheba (now Ethiopia). Resins were the original antiseptic remedies, ground and applied as powders or pastes to wounds or inflamed tissues, and were also used for mummification. With alcohol distillation it was found that they could be dissolved in 90% alcohol and in this form they remain a most powerful mouthwash and gargle, for infected sore throats and gum disease. They never attracted much early research interest because they permanently coat expensive glassware! For use in the mouth, gums and throat hey are best combined with concentrated licorice extracts to keep the resins in suspension and add extra soothing properties. It appears that they work both as local antiseptics and by stimulating white blood cell activity under the mucosal surface. They feel extremely effective!
Salty
The salty flavour is immediately distinctive. A grain dropped onto the tongue is instantly moistening and a sprinkle on food enkindles digestion. This easily recognisable flavour has its receptors right at the front of the tongue. The salty flavor creates moisture and heat, a sinking and heavy effect which is very grounding for the nervous system and encourages stability. People who are solid and reliable become known as ‘the salt of the earth'.
Sharp
The sharp taste of some fruits, and almost all unripe fruits, as well as vinegar and fermented foods, is produced by weak acids (the taste is generated by H+ ions from acids stimulating the sour taste buds). Sour taste buds are hard-wired to generate immediate reflex responses elsewhere in the body. Anyone who likes the refreshing taste of lemon or other citrus in the morning will know that one reflex effect is increased saliva production. Other effects are subjective rather than confirmed by research but there is a consistent view that they include increased digestive activity and contraction of the gallbladder.
Sour
The sour taste occurs because of the stimulation of hydrogen ions which trigger the sour taste receptors on the tongue. The more acidic a substance, the more hydrogen ions will be released. The sour taste comes from acidic substances including citrus, fermented foods, tannins, and vinegars. Sour foods and herbs absorb excess moisture, whilst also increasing the production of saliva. Energetically, sour substances tonify the lungs, playing a role in disease prevention. Excessive use, however, can result in malabsorption of nutrients. Examples of sour herbs include, rosehips (Rosa canina), raspberry (Rubus idaeus), rhubarb (Rheum palmatum), schisandra (Schisandra chinensis), hawthorn (Crataegus monogyna) and ginkgo (Ginkgo biloba).
Sweet
In the days when most people never tasted sugar, ‘sweetness’ was associated with the taste of basic foods: that of cooked vegetables, cereals and meat. In other words sweet was the quality of nourishment, and ‘tonic’ remedies. Describing a remedy as sweet generally led to that remedy being used in convalescence or recovery from illness. Interestingly, the plant constituents most often found in classic tonics like licorice, ginseng are plant steroids including saponins, which also have a sweet taste.
Umami
The umami taste was originally discovered in 1985 in Japan and is directly translated from the Japanese as a ‘pleasant savoury taste’. It is referred to as the ‘fifth taste’ and is a salty, rich, and meaty flavour. The umami flavour is produced by amino acids (glutamic acid and aspartic acid) found in many food and plant sources including tomatoes, mushrooms, seaweeds and soy-based foods. Umami foods can improve nutritional absorption and digestion as there are also umami receptors in the gut as well as the mouth. Examples of umami herbs include green tea (Camellia sinensis), reishi (Ganoderma lucidum), nettle (Urtica dioica), cordyceps (Ophiocordyceps sinensis), shitake (Lentinula edodes) and bladderwrack (Fucus vesiculosus).

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