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Gardening Guides: All about growing Asafoetida

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Tuesday , 23 July 2013

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All about growing Asafoetida

Asafoetida, or asafetida, is the dried latex exuded from the living underground rhizome or tap root of several species of Ferula, which is a perennial herb (1 to 1.5 m high). The species is native to the mountains of Afghanistan, and is mainly cultivated in nearby India. As its name suggests, asafoetida has a fetid smell, but in cooked dishes, it delivers a smooth flavor, reminiscent of leeks. It is also known as asant, food of the gods, giant fennel, jowani badian, stinking gum, Devil's dung, hing and ting.
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Asafoetida is widely used in India as a medicinal herb and as a spice in cooking. The spice is derived from the gum collected from the roots of a giant fennel plant (Ferula assa-foetida L.). The plant frequently is referred to as the devil's dung because of its pungent odor. Asafoetida is hardy to United States Department of Agriculture plant hardiness zone 8 and, in general, is not a common herb to grow in the home garden. Start asafoetida from seed indoors in the fall and transplant the young plants outdoors in the spring. 1. Plant asafoetida seeds in seed trays using rich, well-draining soil. Plant two or three seeds per compartment and cover with a thin layer of soil. Keep the soil moist and in a sunny location indoors or in a greenhouse. 2. Transplant healthy asafoetida seedlings when they are approximately 3 to 6 inches tall into their own 4- to 6-inch planting pot. Plant the seedlings the same depth as before. Continue to keep the soil moist and in a sunny location indoors until spring. 3. Transplant the asafoetida seedlings outdoors in the spring when the danger of frost has passed. Plant them about 24 inches apart in a sunny location. Asafoetida tolerates most soil types provided it has good drainage. Allow the soil to dry out before watering the plants again. 4. Apply a 2- to 3-inch layer of mulch in the fall before the first frost. Mulch protects the roots, especially during the first winter. When new growth commences in the spring, begin to water it again. It will take at least four years of similar care before the roots can be harvested to make the asafoetida spice.
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Asafoetida is mainly grown in Iran (the country of its origin), Afghanistan and in

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Gardening Guides: All about growing Asafoetida

India. Can you guess where it is grown in India? In the land of saffron, Kashmir. Surprising, isn't it? I didn't know this until I started looking for information about this spice on the internet, thanks to Mythili. The plant of asafoetida is found in natural forests, where rarely anything else grows. It grows about 2 metres tall, and is useful only once it is about four years old. The older the plant, the more productive it is. The time to start harvesting the gum from the rather succulent stem and the root is just before flowering, which is in the months of March / April. An incision is made in the upper part of the root/lower part of the stem and the exuding gum/latex is collected. Several incisions can be made in the root/stem till there is no more gum oozing. This process can last up to three months and one plant can yield up to 2 pounds of gum. The resinous gum is greyish-white when fresh, and darkens to a deep yellow/amber when dried. Chunks of asafoetida resin are broken off to be sold commercially. The gum is seldom sold in its pure form. It is often combined with Arabic gum, wheat/rice flour, turmeric, etc. and sold as Compounded Asafoetida. Which brings us to its Culinary Uses 1. Asafoetida is used in many ways in lentil and/or vegetable preparations. Three ways known to me are 2. Adding the powder/granules to the hot oil while making Tadka. 3. Adding the powder to the preparation just before turning the heat off and putting the lid on. 4. Adding water in which a piece of asafoetida has been dissolved to the preparation before putting the lid in the end. 5. Asafoetida is used as an important condiment in pickles, relishes/chutneys and papads. Asafoetida is usually used only in minute quantities, because even a little of it goes a long way. Although its smell is strong (I like it actually) when raw, it turns into a pleasant aroma when cooked. Indian preparations with lentils and beans are quite unthinkable without the use of this spice. The reason being its medicinal properties.
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