Asparagus acutifolius

Asparagus acutifolius, common name wild asparagus, is an evergreen perennial plant belonging to the genus Asparagus. The specific epithet, acutifolius is derived from Latin acutus (pointed, acute), and -folius (-leaved), and refers to the characteristic shape of the leaves, a quite common feature in the typical plants of the Mediterranean.^[2]

Asparagus acutifolius
Plant and berries of Asparagus acutifolius
Conservation status
Least Concern  (IUCN 3.1)[1]
Scientific classification
Kingdom:	Plantae
Clade:	Tracheophytes
Clade:	Angiosperms
Clade:	Monocots
Order:	Asparagales
Family:	Asparagaceae
Subfamily:	Asparagoideae
Genus:	Asparagus
Species:	A. acutifolius
Binomial name
Asparagus acutifolius L.
Synonyms
Asparagus corruda Scop. Asparagus ambiguus De Not. Asparagus commutatus Ten.

Description

Asparagus acutifolius reaches on average 30–70 centimetres (12–28 in) of height. The stems have much-branched feathery foliage. The "leaves" are in fact needle-like modified stems. The flowers are bell-shaped and in small clusters, greenish-white to yellowish, 4.5–5.5 millimetres (0.18–0.22 in) long. The flowers are dioecious (on each plant they are only female or male). In some Mediterranean regions flowering occurs in late summer from August through September, often after heavy storms. In this case the small green berries, of 5–6 millimetres (0.20–0.24 in) in diameter, are fully ripe in winter.

Gallery

Plant and flowers of Asparagus acutifolius

Branch of Asparagus acutifolius

Bud of Asparagus acutifolius

Flower of Asparagus acutifolius

Distribution

This species is present throughout the Mediterranean Basin.

Habitat

These plants grow near woods and in uncultivated places, on dry and sunny soil. They can be found at an altitude of 0–1,300 metres (0–4,265 ft) above sea level.

Uses

Shoots are collected in the spring along the Croatian coast and islands and eaten in risottos and fried with scrambled eggs.^[3][4]