Asparagus is known as a natural remedy for blood cleansing and a diuretic as far back as 2,000 years ago. Find out why this veggie is prized worldwide today.
Description:It is believed that the Greeks probably named asparagus, which means “young shoots”. British settlers brought the veggie to North America during the 1600s in the form of “crowns”. Crowns are the first year growth of the underground stem and roots from which the asparagus is usually grown. The crowns are used to start the plants to cut down an extra year if plants from seeds are used. Asparagus (female plant) has red berries, which birds like to eat and then carry to other fields or parts of the garden so that asparagus can be non-cultivated. Asparagus is a perennial and in the first year is not harvested and looks much like a fern. After three or four years, the asparagus plant can produce crops for about 15 years. Generally speaking, European consumers prefer the white asparagus because of its tenderness and sweetness. Rule of thumb on whether to use a knife or fork when eating It’s okay to eat asparagus with your fingers as long as the stalks are not dripping with a sauce or butter.
Nutrient content According to Meredith Sayles Hughes in Stinky and Stringy Stem and Bulb Vegetables, “asparagus provides an amazingly well-balanced range of substances. Included are potassium, which keeps our water levels in balance; fiber, which keeps our digestive systems running smoothly; vitamin B6, which helps make the best use of our food; and thiamin, important for daily energy. Of all vegetables, asparagus has the highest content of folic acid, the key component necessary for blood cell formation. Asparagus has no fat and very few calories, about four per spear.” Also, it neutralizes poisonous chemicals. The green variety has more vitamin C than the white.
Peak season: Peaks in March and April. Can be available all year round. In the U.S., California, New Jersey, Washington, and Michigan are the chief sources of asparagus.
Selection: Look for spears that are uniform in appearance and deep green color, which indicates higher quality. Buy stalks that have compact buds and taut skin. Select stalks about the same size for even cooking. How to tell if stalks are firm? Hold a stalk from the bottom and it should stand up straight no matter how thin the stalk.
Storage: Can store several days wrapped in a damp towel in the refrigerator or wrap stalks in a damp paper towel with foil around the paper towel.