Asfodel: history, properties, and tradition

Asphodelus is a genus of plants belonging to the Liliaceae family, encompassing various herbaceous species. The name is derived from the Greek ‘a’ = non, ‘spodos’ meaning ash, and ‘elos’ = valley. In essence, the valley of what has not been reduced to ashes. This is because the plant’s tubers can withstand the heat of fire; in fact, Asphodels often emerge in areas that have experienced a wildfire.

A sacred plant for ancient Greeks, the herb of heroes and the afterlife. The Greeks used to plant Asphodels on graves, considering the Asphodel meadows as the dwelling place of the dead. For Homer, Asphodel was also the plant present in the realm of the Underworld. In Roman times, they were planted in front of the doors of country homes, as it was believed they kept away evil spells. Asphodel tubers, roots, and seeds were consumed, believed to be a natural panacea.

Asphodels thrive in sunny meadows and can be invasive in chalky and even arid soils. It is a plant that grows wild throughout the Mediterranean basin: in Portugal and Spain, as well as in Asia Minor and Iran. In Italy, it is found in Sardinia and the Ligurian region; in Sicily, between Syracuse and Catania, in the Maremma region, and in Puglia. The dried flower stem, harvested in summer, serves as excellent fuel for lighting fireplaces or wood stoves.

Asphodelus albus: The leaf structure appears as a rosette of large, narrow, linear leaves with a pointed tip. From the center of the rosette emerges a bare stem carrying a more or less branched spike of flowers. The spike is generally one meter or more in height. Flowers start to bloom from the bottom, with six tepals, as there is no visible distinction between petals and sepals. In most species, tepals are white with a dark stripe in the center. The fruits are round capsules. Its tubers were used as food in times of famine and were employed then and still are for alcohol extraction. Various parts of the plant (fleshy roots, leaves, and fruits) are edible. Bees particularly enjoy its flowers, producing excellent honey, renowned in Sardinia, with a light, transparent, and almost colorless hue, harvested in March-April.

In folk medicine, the acrid juice of the tubers is used to eliminate herpetic spots, for its vulnerary and antiparasitic properties. Lotions and waters prepared with Asphodel roots and flowers held an honorable place among the countless concoctions medieval women used to beautify their faces and whiten their skin.

Other species of interest include:

Asphodelus microcarpus: Isolating anthraquinone glycosides similar to those in Aloe and Senna.

Asphodelus fistulosus: Containing anthraquinone dimers; Asphodelus luteus, of which the dried root is used as a decoction for diuretic and external vulnerary purposes, while the dried flower tops in decoction are considered soothing and astringent.

 

In his poem “Works and Days,” Hesiod praises “the benefit of mallow and asphodel,” consumed in times of famine. According to Pythagoras, the ancients nourished themselves with Asphodel roots, along with Mallow and Figs, constituting their main meal.

In Sardinia, Asphodel played a crucial role for centuries as a raw material for household utensils. Its fibers were used to craft tools for storing food, especially in Planargia, particularly in the towns of Tinnura and Flussio, where there was a genuine production of high-quality artisanal baskets, once used for domestic work, especially for bread-making. These baskets were an essential part of the bride’s dowry before marriage.

GIULIA CALDARELLI