What is asparagus, how it looks and is used

Green, white and purple asparagus - a delicacy that is popular in the cuisines of different countries. The vegetable is endowed with a lot of useful properties due to its chemical composition. The shoots taste great and are easy to digest. To find out more information about asparagus, the peculiarities of its cultivation and use in cooking and traditional medicine, our article will help.

What is Asparagus

Asparagus (also known as asparagus) is a plant that releases young stems from rhizomes. In nature, there are about three hundred types of culture, but not all of them are suitable for human consumption. Great for proper nutrition.

Asparagus gained popularity during the reign of the Egyptian pharaohs and was considered food of the gods. French kings highly appreciated the taste of the product and were convinced that only blue-blooded representatives were given the honor of feasting on asparagus. For a long time, peasants were forbidden to use fragrant stems.

In Russia, the vegetable appeared in the 18th century on the tables of noble nobles. This was not surprising, because the cost of asparagus at that time was exorbitant.

What does it look like

The upper part of the plant is young and juicy shoots of purple, green or white flowers, which are eaten. When the stems reach 15-20 cm in length, they are cut with a special long knife. The bottom of the stem is rough, so it is removed immediately before cooking.

The plant itself looks like a large fluffy bush with a well-developed rhizome. The leaves resemble small needles. Asparagus blooms with small flowers that turn into berries with seeds inside.

The photo shows what the stems of green and white asparagus look like.

Vegetable or root vegetable

Is asparagus a vegetable or not? The answer to the question lies in the peculiarities of the growth of culture. Edible stems break out of the plant's rhizome and subsequently turn into a bush.

Asparagus shoots are classified as vegetables, and the root vegetable is a thickened root of plants that serves as a reservoir for the deposition of nutrients. For example, carrots, radishes, turnips, beets, parsnips, etc.

Botanical description

Asparagus is a perennial plant that belongs to the asparagus family. Young stems, as they grow, turn into shrubs with dense branches about 2 m high.

The stems are covered with needles (twigs) that make the plant fluffy. True leaves in the process of evolution turned into small scales, from which full-fledged branches grow.

The plant has a well-developed root system. Every year a new rhizome grows on top of the old one, which dies off and gradually rises above the soil surface.

The bases of vegetative buds and stems are collected in the center of the rhizome. Of these, juicy white shoots appear in early spring. After exposure to sunlight, they acquire a green tint, and then woody. Leaves and red berries are formed on them.

Asparagus is a dioecious plant with male and female flowers. Male flowers resemble yellow bells with an underdeveloped pistil and stamens in two rows. Female flowers are small, pale in color, rounded with a developed pistil and underdeveloped stamens.

Male plants grow stronger and produce more shoots with a stiffer structure. Female plants produce fewer shoots that are much thicker in diameter with a delicate flavor.

Reference. Asparagus grows in one place for 15-20 years.The plant is resistant to subzero temperatures, withstands frosts down to -30 ° C.

Composition and properties

The chemical composition of plant stems (per 100 g):

• vitamin A - 83 mcg;
• beta-carotene - 0.5 mg;
• vitamin B1 (thiamine) - 0.1 mg;
• vitamin B2 (riboflavin) - 0.1 mg;
• vitamin B4 (choline) - 16 mg;
• vitamin B5 (pantothenic acid) - 0.274 mg;
• vitamin B6 (pyridoxine) - 0.091 mg;
• vitamin B9 (folate) - 52 mcg;
• vitamin C (ascorbic acid) - 20 mg;
• Vitamin E (alpha-tocopherol) 2 mg
• vitamin K (phylloquinone) - 41.6 mcg;
• vitamin PP - 1.4 mg;
• potassium - 196 mg;
• calcium - 21 mg;
• silicon - 98 mg;
• magnesium - 20 mg;
• sodium - 2 mg;
• sulfur - 22 mg;
• phosphorus - 62 mg;
• chlorine - 160 mg;
• aluminum - 80.6 mcg;
• boron - 19.1 μg;
• vanadium - 2.6 mcg;
• iron - 0.9 mg;
• iodine - 15 mcg;
• cobalt - 1.7 μg;
• lithium - 0.4 μg;
• manganese - 0.158 mg;
• copper - 189 mcg;
• molybdenum - 0.7 mcg;
• nickel - 0.5 μg;
• rubidium - 28.5 mcg;
• selenium - 2.3 mcg;
• strontium - 12.9 mcg;
• fluorine - 110 μg;
• chromium - 0.3 mcg;
• zinc - 0.54 mg.

Green shoots contain more vitamins and minerals, fiber and proteins than white ones. The heads are the most delicious and aromatic part. Sulfur is responsible for the characteristic smell.

The healing properties of asparagus are due to its chemical composition:

• diuretic effect;
• normalization of blood pressure;
• regulation of the heartbeat;
• improved liver and kidney function;
• laxative effect;
• analgesic and sedative effect;
• cleansing the blood;
• elimination of inflammation;
• stimulation of immunity.

Benefit

Asparagus is recommended for people suffering from diseases of the genitourinary system and kidneys. Potassium improves urine flow.

Due to the high content of folic acid, it is recommended to eat asparagus during the period of gestation and breastfeeding. Vitamin B9 reduces the risk of developing fetal nervous system diseases.

Asparagus has a low glycemic index, therefore it is safe for diabetics.

A large amount of antioxidants effectively fight against malignant cells. Doctors insist on including asparagus in the diet for Alzheimer's disease.

Green shoots actively remove toxins from the body, contribute to the restoration of liver cells.

Asparagus has long been known as an aphrodisiac that enhances sex drive and male strength.

Green shoots help get rid of diarrhea and other diseases of the digestive system. The product contains inulin, which is responsible for stabilizing the intestinal microflora.

Plant biologically active substances (carotene, lutein, rutin, saponins) normalize the work of the heart, make the walls of blood vessels elastic. Asparagus is good for people with varicose veins.

The antibacterial and antiviral properties of the plant help to restore strength in case of ARVI and reduce body temperature.

Its low calorie content makes asparagus ideal for those looking to lose weight. Thanks to the mild diuretic and laxative effect, toxins and toxins are flushed out of the body.

Harm and contraindications

Asparagus provokes allergies in people with intolerance to leek, chives and garlic.

With excessive use, the ability to excrete lithium decreases. This causes aggression, thirst, tremors of the hands and muscles.

Natural plant substances saponins can irritate the stomach walls. Therefore, with ulcers and gastritis, it is better to refrain from eating asparagus.

It is also undesirable to use asparagus in food for cystitis and rheumatism.

KBZHU

Nutritional value of the product:

• calorie content - 21 kcal;
• proteins - 1.9 g;
• fats - 0.1 g;
• carbohydrates - 3.1 g;
• organic acids - 0.1 g;
• fiber - 1.5 g;
• water - 92.7 g;
• ash - 0.6 g;
• starch - 0.9 g;
• saccharides - 2.2 g

Asparagus species

White asparagus is a real gourmet product that is especially popular in Europe. It ripens in early March. Shoots are harvested by the end of June. To preserve the white color, the scions are sprinkled with earth and covered with black plastic wrap on top, blocking the access of sunlight.Growing this species is a laborious process, so the price of the product is high. The stems have no hard fibers and the taste is soft and reminiscent of excellent quality butter.

Green asparagus is the most common species. In the past, green shoots were rarely eaten, with a preference for white asparagus. Over time, it turned out that the product has a rich chemical composition and has a lot of useful properties.

Purple asparagus is very rare on the market. To get a rich purple color, they use a special growing technology with short sunbathing sessions. As a result, anthocyanins are formed in the stems, which are responsible for the blue, red and purple shades of plants. In the process of heat treatment, asparagus turns green, acquires a bitterness.

Marine asparagus is a kind of asparagus that grows in coastal areas. It has gained the greatest popularity in Mediterranean and Japanese cuisines. The product contains sea salt, potassium, iodine, magnesium, calcium, iron. It tastes like seaweed. Heat treatment helps to remove excess salt. The product is consumed fresh and cooked.

Growing

Cultivation of asparagus in the climatic conditions of Russia is not an easy task, but a feasible one. The main thing is to choose unpretentious varieties. For example, Snow Head, Dutch Green, Argentinean. The structure of the shoots is soft, the yield is high. Plants survive in harsh conditions and tolerate frosts.

Asparagus is grown from seeds or roots. The first method is used extremely rarely due to the low percentage of seed germination.

It is much easier to grow a culture from a rhizome. For summer residents, this is an ideal way to get a harvest quickly and without any problems. The first step is to prepare the beds: dig up, apply fertilizers and humus.

The roots are soaked in warm water or compost and laid out in holes. The planting depth is 10 cm. A gap of up to 50 cm is left between the beds. Sprinkle 5 cm of soil on top and watered for 14 days. The first shoots are additionally hilled and mulched.

Reference. Mulch is an organic or inorganic material that is sprinkled on the soil to protect it from weeds, prevent overheating or freezing, and keep the soil loose.

How it grows

First, let's find out where the asparagus grows. The culture is actively grown in the USA, Spain, Italy, France, North Africa and Asia. Wild asparagus grows in Siberia. Initially, white shoots make their way from the rhizomes, which acquire a green or purple hue as they grow.

These stems later grow bushes up to 1.5 m high with fluffy green branches and red berries. You've probably seen asparagus in flower bouquets. The life cycle of a plant is 20 years. During this period, it releases about 50 shoots.

Application

Asparagus is used in cooking. Due to its excellent taste, the product is included in the menu of restaurants around the world. In France and Italy, they even organize Asparagus Days and cook all kinds of dishes from the vegetable.

The medicinal properties and chemical composition of the product make it possible to use it for therapeutic and prophylactic purposes.

In cooking

For cooking, white and green asparagus are most often used. The purple stems have a bitter taste that not everyone likes.

Young fresh shoots with a dense top, without signs of wilting and dryness, are suitable for food. To preserve the taste and useful properties, the product is subjected to a short heat treatment. It is enough to soak the stems in boiling water for a few minutes or steam them. Green asparagus is blanched for 3-8 minutes, white - 10-15 minutes.

The vegetable is eaten as a separate dish with various sauces. The traditional asparagus is served with white hollandaise sauce. The product is added to salads, soups, closed and open pies, used as a side dish for meat, grilled with bacon.

To make Dutch sauce you will need:

• egg yolks - 4 pcs.;
• lemon juice - 1 tbsp l .;
• butter 82% - 125 g;
• a pinch of salt;
• cream 20% - 2 tbsp. l.

In a saucepan, combine the yolks with lemon juice and place in a water bath. The water should not boil, otherwise the yolks will curl. Rub the mixture with a wooden spoon. Divide the butter and add piece by piece. Stir until completely dissolved. At the end of cooking, pour in the cream, salt and remove from heat.

In folk medicine

Asparagus roots are used in folk healing. Tinctures and decoctions are prepared from them for the treatment of diseases:

• genitourinary system (urinary retention, nephritis, pyelonephritis, kidney stones);
• musculoskeletal system (rheumatism, arthritis);
• cardiovascular system (varicose veins, tachycardia);
• endocrine system (diabetes mellitus);
• nervous system (epilepsy).

Means based on medicinal asparagus relieve inflammation, soothe, enhance potency, relieve eczema.

Adherents of traditional medicine note the unusual property of asparagus: the remedies from it do not affect healthy people, and the sick are quickly helped.

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Conclusion

Asparagus is a dietary vegetable with beneficial properties and excellent taste. It is used in cooking as an addition to pasta, rice, meat, and fish. The stems are grilled, boiled in water or steamed.

The medicinal properties of the product make it possible to prepare home remedies on its basis for getting rid of diseases of the heart, blood vessels, stomach, muscles and bones.