Asparagus, or garden asparagus, scientific name Asparagus officinalis, is a spring vegetable, a flowering perennial plant species in the genus Asparagus. source
Asparagus, or garden asparagus, scientific name Asparagus officinalis, is a spring vegetable, a flowering perennial plant species in the genus Asparagus.
Asparagus is a herbaceous, perennial plant growing to 100–150 cm (39–59 in) tall, with stout stems with much-branched, feathery foliage. source
Asparagus is a herbaceous, perennial plant growing to 100–150 cm (39–59 in) tall, with stout stems with much-branched, feathery foliage.
Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. source
Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more.
Asparagus is pictured as an offering on an Egyptian frieze dating to 3000 BC. source
Asparagus is pictured as an offering on an Egyptian frieze dating to 3000 BC.
In ancient times, Asparagus was also known in Syria and in Spain. source
In ancient times, Asparagus was also known in Syria and in Spain.
A recipe for cooking asparagus is in the oldest surviving book of recipes, Apicius’s third-century AD De re coquinaria, Book III. source
A recipe for cooking asparagus is in the oldest surviving book of recipes, Apicius’s third-century AD De re coquinaria, Book III.
Only young asparagus shoots are commonly eaten: once the buds start to open ("ferning out"), the shoots quickly turn woody. source
Only young asparagus shoots are commonly eaten: once the buds start to open ("ferning out"), the shoots quickly turn woody.
Water makes up 93% of asparagus's composition. source
Water makes up 93% of asparagus's composition.
Asparagus is low in calories and is very low in sodium. source
Asparagus is low in calories and is very low in sodium.
Asparagus can also be pickled and stored for several years. source
Asparagus can also be pickled and stored for several years.
The bottom portion of asparagus often contains sand and soil, so thorough cleaning is generally advised before cooking. source
The bottom portion of asparagus often contains sand and soil, so thorough cleaning is generally advised before cooking.
Green asparagus is eaten worldwide, though the availability of imports throughout the year has made it less of a delicacy than it once was. source
Green asparagus is eaten worldwide, though the availability of imports throughout the year has made it less of a delicacy than it once was.
In Europe, however, the "asparagus season is a highlight of the foodie calendar"; in the UK this traditionally begins on 23 April and ends on Midsummer Day. source
In Europe, however, the "asparagus season is a highlight of the foodie calendar"; in the UK this traditionally begins on 23 April and ends on Midsummer Day.
As in continental Europe, due to the short growing season and demand for local produce, asparagus commands a premium price. source
As in continental Europe, due to the short growing season and demand for local produce, asparagus commands a premium price.
Only seasonally on the menu, asparagus dishes are advertised outside many restaurants, usually from late April to June. source
Only seasonally on the menu, asparagus dishes are advertised outside many restaurants, usually from late April to June.
Since asparagus often originates in maritime habitats, it thrives in soils that are too saline for normal weeds to grow. source
Since asparagus often originates in maritime habitats, it thrives in soils that are too saline for normal weeds to grow.
