Common Name: Asafoetida

General Information

Ferula assa-foetida is a monocarpic, perennial plant growing from a tap-root; it produces a single, robust stem about 10cm in diameter at the base and around 100cm tall[].
The plant is harvested from the wild for local use as a food, medicine and source of materials. An important medicinal and culinary herb, the gum-resin from the roots is harvested from the wild and exported in quantity from Iran to many different countries and is also cultivated in several countries. This species is the main commercial source of asafoetida, though there are several other species that are also used[].

Known Hazards

None known

Botanical References

, ,

Range

W. Asia - southern Iran

Habitat

Deserts[].

Properties

Edibility Rating
Medicinal Rating
Other Uses Rating
Habit	Perennial
Height	2.00 m
Pollinators	Insects
Self-fertile	Yes
Cultivation Status	Wild

Cultivation Details

Ferula assa-foetida is a plant of continental temperate climates with warm to hot summers and moderately cold winters, tolerating temperatures down to between -5 and -10°c[]. The plant grows in arid to semi-arid environments.
Ferula species generally can succeed in most soils[], though they prefer a deep, fertile, well-drained soil in a sunny position[].
Plants have a long taproot and are intolerant of root disturbance[]. They should be planted into their final positions as soon as possible.
The whole plant, especially when bruised, has an unpleasant smell like stale fish[]. Another report says it has a typical garlic odour[].
A monocarpic species, the plant grows for some years without flowering before it flowers and then dies after setting seed[]. When cultivated in Britain, the plants usually flower after about 5 years[].

Edible Uses

Leaves and young shoots - cooked as a vegetable[, , , ]. The plant has a foetid odour, but this disappears when it is boiled[]. The cabbage-like folded heads are eaten raw as a delicacy[].

Root - cooked[, ]. It needs to be steeped in order to remove a bitterness[]. A starch extracted from the roots is used to make a porridge[].

A gum-resin from the root is used as a food flavouring[]. It is an essential ingredient of Worcester sauce, it is also used to flavour a wide range of dishes and drinks[]. It is popular in natural food cuisine as a garlic substitute[]. The resin obtained from this plant is probably the foulest-smelling of all herbs, with a sulphurous garlic-like odour[, ]. It is so nauseating to some people that it has been nicknamed 'dung of the devil'[]. However, in judicious quantities it gives a surprisingly pleasant flavour to many foods[].

Medicinal

Asafoetida is a very effective medicinal herb that acts mainly on the digestive system, cleansing and strengthening the gastro-intestinal tract[]. It is much used in the Ayurvedic tradition[]. The gum-resin contains a volatile oil that is as persistent in aroma as garlic. They leave the body via the respiratory system and aid the coughing up of congested mucous[].

The pungently flavoured gum-resin that is obtained from the root is alterative, anthelmintic, antiperiodic, antispasmodic, carminative, deobstruent, deodorant, expectorant, laxative, sedative and stomachic[, , , ]. It is used in the treatment of simple digestive problems such as wind, bloating, indigestion and constipation, and also for respiratory problems such as bronchitis, bronchial asthma and whooping cough[]. It is also used as a circulatory stimulant, lowering blood pressure and thinning the blood[, , , , ]. It is used in tincture form as a mild cardio-tonic[].
The resin has a synergistic effect on other herbal preparations such as camphor, valerian and nux-vomica[].
See below under 'Uses notes' for details on harvesting the resin.

Isolates of the plant have exhibited strong antimicrobial activity as well as cytotoxicity towards human cancer cell lines[].

Other Uses

A gum-resin is obtained from incisions in the roots and rhizomes[]. The stem is removed at the end of the growing season, the root uncovered and a thin slice removed[]. Another report says that the stem is removed as the plant starts to flower[] whilst yet another says that it is done in late spring[]. The gum exudes and hardens and a fresh slice is then made[]. The gum should be stored in an air-tight container to prevent its strong flavour contaminating nearby substances[].
The gum is a source of an essential oil which has medicinal properties and is also used as a food flavouring and in perfumery[, , ].

An extract of the gum obtained from the roots is used as an ingredient in commercial cosmetic preparations as a fragrance, flavouring and in skin conditioner[].

Propagation

Seed - best sown as soon as the seed is ripe in a greenhouse in autumn[]. Otherwise sow in mid spring 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[]. If necessary, give the plants a protective mulch for their first winter outdoors.
Division in autumn. This may be inadvisable due to the plants dislike of root disturbance.