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CULTURAL AND WILD PLANTS
Asparagus officinalis (asparagus). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Asparagus medicinal (asparagus), Asparagus officinalis. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Asparagus Family: Cold (Asparagaceae) Origin: Europe and Asia are considered to be the birthplace of asparagus, where the plant is found in the wild. Area: Asparagus officinalis is grown in many countries around the world, including Europe, Asia, America, Australia, Africa and New Zealand. Chemical composition: The roots, shoots and leaves of asparagus contain asparagine, alkaloid saponin, carotene, vitamins B, C, K, P, trace elements (iron, potassium, calcium, magnesium, manganese, copper), folic acid, essential oils. Economic value: Asparagus is widely used in cooking as a vegetable, as well as in medicine as a diuretic, choleretic and anti-inflammatory agent. In addition, asparagus is used in cosmetology for skin and hair care. Legends, myths, symbolism: Symbolically, asparagus was associated with fertility and prosperity. In ancient Roman mythology, asparagus was considered a plant that enhances the fertility of the earth. It has also been used in religious ceremonies to attract wealth and prosperity.
Asparagus medicinal (asparagus), Asparagus officinalis. Description, illustrations of the plant Asparagus, Asparagus officinalis L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Perennial herbaceous plant. The stem is erect, branched, 1,5-2 m high. The leaves are small; thread-like branches emerge from their sinuses, performing the function of leaves. The plant is dioecious. The flowers are greenish-yellow, arranged one or two on long stalks; men are about 5 mm long, women are half as long. The fruit is a globular red berry. Seeds are round, black, shiny. Blooms in June-July. Homeland of asparagus - the coast of the Mediterranean and Caspian Seas. It was cultivated by the Greeks and Romans several thousand years before our era. In the Middle Ages, asparagus was grown for medicinal purposes. In Eastern Europe, they learned about it and began to grow it as a vegetable in the XNUMXth century. Currently, asparagus is cultivated mainly in Western Europe as an ornamental and food plant. Asparagus is a cold-resistant plant (withstands frosts down to -30 °C). It grows well in lighted, wind-protected areas; Prefers moist fertile soils. Asparagus is propagated by seedlings grown from seeds. Biennial seedlings with two or three stems and a well-developed root system are planted in the ground in early spring. The first two years after planting spend three or four loosening, three or four watering and fertilizing. In the third year, asparagus can be used for food. In early spring, white shoots protruding from the ground are cut off. The growing green shoots are also edible and healthy. In one place, asparagus can be cultivated for up to 15 years. Therefore, as a perennial plant, it should be placed on the border of the garden, along the fence. Young shoots of asparagus are rich in proteins, vitamins C, B1, B2, carotene. Moreover, there is more vitamin C and carotene in green shoots than in white ones. A large amount of minerals, especially potassium and phosphorus, were found in asparagus. There are nitrogen-containing substances, mainly asparagine, sugars (sucrose, glucose, fructose, pentosans), a certain amount of fats, saponins. Asparagus root has long been used as a diuretic, anti-inflammatory and sedative. It has been noticed that the constant use of asparagus in food improves the functioning of the liver, kidneys, heart, and increases vitality. In medical practice, it is recommended for dietary nutrition in diseases of the liver, kidneys, gout, diabetes, edema. Pharmacological studies have shown that asparagus shoot extract lowers blood pressure, improves heart function, and has a diuretic effect. Young shoots of asparagus are a delicious nutritious vitamin product. In terms of nutritional value, they are similar to cauliflower, and taste like green peas. The value of the plant is also that it is the earliest vegetable on our table. Use it immediately after cutting or short-term storage in the refrigerator. The shoots are peeled and boiled until half cooked in salted water (they cannot be digested, otherwise they become watery and flabby), after which they can be fried in oil with crushed breadcrumbs. Add shoots to soups, prepare salads. Asparagus canned for the winter, dried, salted. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Medicinal asparagus. Botanical description of the plant, areas of growth and ecology, economic importance, applications
Asparagus grows mainly among shrubs, in meadows. About 100 varieties of asparagus grow, of which several are ornamental. Perennial herbaceous dioecious plant 50-150 cm high. The rhizome is powerful, thick, with many cord-like roots going into the ground. Several vertical, fleshy, juicy shoots depart from the rhizome. Stem erect, thin, branched, green. Lateral branches depart from it at right angles. Leaves are small, membranous, triangular scales. In their axils there are bundles of green needle-shaped soft twigs - cladodia, similar to leaves, 1-3 cm long. Blooms from May to June. The flowers are small, yellow-green. On some shoots, only males are located, on others - only females. Perianths are bell-shaped, in male flowers 5 mm long, in female flowers half as much. The fruit is a small globular bright red berry. Ripens in August - September. Seeds black, small. In rhizomes, roots, in young shoots and fruits of asparagus there are a lot of proteins, sugar, glucose, vitamins, amino acids, saponins. Ripe berries contain a lot of sugar, citric and malic acid. Good honey plant. In nutrition, young fleshy shoots of asparagus are used. They are cut with a knife under the ground by 1-3 cm, when they are still white or purple, devoid of chlorophyll. The most delicious is the upper part of the plant. High-vitamin dishes are prepared from asparagus. It is added to soups, borscht, used as a side dish, canned for the winter. White asparagus is skinned from top to bottom, immediately dried or boiled. Do not remove the skin from green asparagus. The seeds are used to make drinks with the smell of chocolate. The fruit is used to make a coffee substitute. Asparagus salad. Cut the stems of medium size and stew in a small amount of salted water with vinegar. Then put in a colander and season with oil. Sprinkle with dill and parsley. 250 g of asparagus, 150-200 ml of water, 50 g of vegetable oil, salt, vinegar to taste, dill and parsley. Asparagus salad. Stew pieces of asparagus in a small amount of water with sugar, salt, vinegar. Then put in a colander, add a green salad, season with mayonnaise or sour cream, sprinkle with dill and parsley. 250 g of asparagus, 150-200 ml of water, 150 g of lettuce, 50 g of mayonnaise (or sour cream), salt, sugar, vinegar to taste, dill and parsley. Asparagus salad with vegetables. Stew pieces of asparagus in a small amount of salted water, put in a colander, add grated boiled carrots, canned or boiled green peas, green salad. Season with mayonnaise, sprinkle with dill and parsley. 100 g of asparagus, 70 g of carrots and green peas, 50 g of lettuce, 50 g of mayonnaise, salt, dill and parsley. Asparagus soup. Boil pieces of asparagus in salted water, drain in a colander. Season the broth with browned onions with flour, butter, put boiled asparagus, bring to a boil. Then add the egg mixed with milk. Sprinkle with dill and parsley before serving. 200 g of asparagus, 500 ml of water, 50 g of butter, 20 g of flour, 1 egg, 50 ml of milk, 50 g of onion, dill and parsley. Borscht with asparagus. Stew the asparagus in water until tender, drain in a colander. Put the asparagus into the cooked borscht, bring to a boil. Before serving, add sour cream, dill and parsley to the plates. 500 ml of borscht, 300 g of asparagus, 50 g of sour cream, dill and parsley. Asparagus garnish. Stew small pieces of asparagus in a small amount of salted water with butter until cooked, then put in a colander, pour over the sauce. For the sauce, fry the flour until golden brown, dilute with milk or cooled broth, mix with browned onions, eggs, butter. 300 g of asparagus, 50 g of butter, 20 g of flour, 50 ml of milk, 30 g of onion, 1 egg, salt to taste. Asparagus garnish. Tie the asparagus into bundles (according to the number of servings), scald with boiling water and simmer in salted water with butter until tender. Then carefully put on plates, pour with butter with white crushed breadcrumbs fried in it. 500 g of asparagus, 75 g of butter, 50 g of crackers, salt to taste. Asparagus with rice. Rinse the rice, fry with onions in vegetable oil until golden brown, add salted boiling broth or water and simmer over low heat until the rice swells. Then put it on a dish, place boiled asparagus in the center in the recess, pour over sour cream or hot sauce. Lay boiled potatoes around. 200 g rice, 25 g vegetable oil, 200 g asparagus, 150 g potatoes, 50 g spicy sauce (or sour cream), 50 g onion. Asparagus in Polish. Stew bunches or pieces of asparagus in salted water until cooked, add chopped hard-boiled egg, fried crackers in butter. Sprinkle with dill and parsley. 250 g of asparagus, 1 egg, 30 g of butter, 50 g of crackers, salt, dill and parsley. Fried asparagus. Boil the asparagus sprouts in salted water until tender, discard in a colander. When the water drains, bread in breadcrumbs and fry in ghee or vegetable oil. 500 g of asparagus, 70 g of crackers, 150-200 g of vegetable oil (or ghee), salt. Italian asparagus. Tie the asparagus into bundles and simmer in salted water until tender. Then put in a colander, sprinkle with grated cheese, put a piece of butter and bake in a hot oven. 500 g of asparagus, 200 g of cheese, 70 g of butter, salt to taste. Canned asparagus. Boil asparagus stalks in salted water, put heads down in jars, pour in broth and sterilize for 25 minutes (2 times). Canned asparagus cut into pieces. 500 g of asparagus, 1 liter of water, 100 g of salt.
In folk medicine, rhizomes, roots, young shoots, fruits of wild asparagus are used. Under the influence of asparagus preparations, blood pressure decreases, the rhythm of heart contractions normalizes, and peripheral blood vessels expand. There is a diuretic, anti-inflammatory, analgesic, sedative effect. Infusion of shoots of asparagus. 30 g of young shoots and green twigs insist in 200 ml of boiling water for 2 hours, drain. Take 1-2 tablespoons 4-5 times a day for urolithiasis, inflammation of the bladder, diabetes. Infusion of asparagus roots. Infuse 20 g of rhizomes and roots in 200 ml of boiling water for 6 hours in a thermos, then strain. Take 25-30 ml 3 times a day for rheumatism, gout, joint pain, swelling, inflammation of the kidneys, bladder, difficulty urinating, heart palpitations, hypertension. Infusion of fruits and shoots of asparagus. 20 g of fruits and young shoots insist in 200 ml of boiling water for 4 hours, strain. Take 2 tablespoons 3-4 times a day for skin pustular rashes, furunculosis, edema, inflammation of the kidneys, urinary tract, joint pain, diabetes, scrofula, liver disease, biliary tract. Infusion of asparagus fruit. Steep 30 g of asparagus in 200 ml of boiling water for 2 hours, strain. Take 2 tablespoons 3-4 times a day for impotence. Ripe fruits to use 15 g 2-3 times a day for impotence. Asparagus syrup. Mix fresh juice with sugar in a ratio of 12 and boil until the consistency of syrup. Take 2 tablespoons 4-5 times a day for gout, rheumatism. A decoction of asparagus rhizomes. Boil 20 g of rhizomes with roots in 250 ml of water for 15 minutes, leave for 1 hour, strain. Drink 100 ml 3 times a day for diseases of the kidneys, bladder, pain in the heart, rheumatism, gout. Collection infusion with asparagus. Shoots or roots of asparagus - 3 parts, roots of curly or horse sorrel - 2, horsetail grass - 5, initial grass, - 1, rose hips - 2, plantain leaves - 2, nettle leaves - 2, wild strawberry leaves - 3 parts. Infuse 25 g of the collection in 600 ml of boiling water for 2-4 hours, strain. Take 1 tablespoon 4-5 times a day for acute and chronic nephritis while maintaining kidney function. 232 Outwardly, from decoctions, infusions of asparagus, lotions are made for pustular skin diseases, scrofula. Contraindications have not been established. Harvest rhizomes with roots in autumn or spring. Dry in the air in the shade in attics, open verandas, under a canopy. Store in boxes in well-ventilated areas. Shelf life - 5 years. Authors: Alekseychik N.I., Vasanko V.A. Asparagus medicinal, Asparagus officinalis L. Botanical description, distribution, chemical composition, features of use
Asparagus family - Asparagaceae. Perennial. Stems 30-150 cm high, glabrous, smooth, straight, with many oblique and upward directed branches. Leaves are scaly. Cladodia are very thin, hairy, collected in bunches of 3-6. The flowers are whitish-yellowish; pedicels in axils of scaly leaflets solitary or two, drooping; perianth campanulate-funnel-shaped. The fruit is a spherical red brick berry. Blooms in June - July. The fruits ripen in August. It grows in floodplain meadows, grassy places, among shrubs, sometimes in fields. Rhizomes and roots of asparagus contain asparagine and saponins, coumarins, carbohydrates, traces of essential oil, carotenoids, amino acids; proteins, asparagine, lysine, arginine and other amino acids, carotene, a large amount of mineral salts (especially potassium), saponins were found in young shoots; seeds contain up to 15% fatty oil, ripe fruits contain carbohydrates, organic acids (malic and citric), traces of alkaloids, etc. Shoots that have not come out of the ground (18-20 cm long) with a head that has not yet blossomed are eaten. Being in the soil layer, these shoots are white in color, on the surface of the soil they acquire a green-violet color. Asparagus shoots have excellent taste qualities, although they are not a highly nutritious product, they are distinguished by a significant content of vitamins. Wild forms of asparagus have bitter, inedible shoots. Shoots of cultivated forms are used boiled and canned as a delicacy. Boiled shoots taste like green peas. Asparagus is used in diet food. Dishes are prepared from it in the form of salads, soups, which are recommended for diseases of the liver, kidneys, gout, diabetes, edema, and as a means of increasing appetite. Due to the high content of asparagine, asparagus shoots have a positive effect on heart function and improve kidney function. It has been experimentally established that the introduction of asparagine or asparagus extract into a vein lowers blood pressure, slows down the heart rate, dilates peripheral vessels, increases diuresis, and relieves fatigue. Asparagus extract causes a more significant and prolonged reduction in blood pressure than asparagine. Asparagus helps to remove chlorides, phosphates and urea from the body. Therefore, its preparations can be recommended for diseases of the kidneys, heart, rheumatism, gout, acute and chronic nephritis with sufficient kidney function, for diseases of the renal pelvis and bladder, for inflammation of the urinary tract. Essence from fresh shoots is used in homeopathy. In folk medicine, the roots and the aerial part were used for certain diseases of the heart, liver, cystitis, urolithiasis, edema, epilepsy, rheumatism, as a laxative, for allergies, acne; fruits - with impotence, dysentery. Decorative plant. Honey plant. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Asparagus, Asparagus officinalis L. Classification, synonyms, botanical description, nutritional value, cultivation
Synonyms: A. altilis Ascher., A. officinalis var. altilis L., A. horiensis Mill. Names: az. merecheud; arm. zenback; German Spargel; Goal. aspergie; dates asparages; Swede, sparris; English asparagus; fr. asperge; it. sparagio; Spanish esparrago; port, espargo; rum. sparanga; hung. sparga, csirag; Slovenian belus; Serb, sparga; Czech, crest; Polish szparagi, szparag. A dioecious plant, but there are also hermaphroditic (monoecious) forms. Male asparagus plants are more productive and long-lived. Asparagus is a perennial plant, 1-1,5 m high. Stems are straight, smooth, branched; branches depart at an acute angle. Cladodia sit in groups of 3-6, thin, straight, filiform, 1-3 cm long, going obliquely upwards or more or less pressed against the stem. Scale-like leaves are equipped with a spur; flowers (1-2) on more or less long, articulated at the middle (or slightly higher or lower) legs. Perianth with oblong lobes; male flowers about 5 mm long, with anthers almost equal to filaments; female flowers are half the size. The fruit is a red globular berry. Seeds are black, with a slight smell of vanilla, remain viable for 3-7 years. Weight of 1000 seeds - 18 g. Young asparagus seedlings contain: nitrogenous substances - 1,95%, fat - 0,14, sugar - 0,48, nitrogen-free extractive substances - 0,5, fiber - 1,15, ash - 0,69, sulfur (associated with organic substances) - 0,041, water - 93,72%. They are rich in vitamins, especially B1 and B2. Asparagus is a cold-resistant plant; it winters well in open ground even in northern regions. Asparagus is propagated either by seeds or by division of rhizomes. The seeds have a hard shell; to destroy it, the seeds are scalded before sowing. For the culture of asparagus, areas with an elevated relief are chosen so that they are not flooded with spring waters, with a neutral pH. Since even scarified (scalded) asparagus seeds germinate very slowly, seedlings are first grown in some protected place. For laying a permanent plantation, one- or two-year-old seedlings are used. Seeds are sown in the nursery in early spring, but can be sown at a later date, under watering. Recommended row sowing of seeds with distances of about 50 cm between rows. This method does not save space, but it is easy to loosen the plants with hand planets. After germination, it is useful to fertilize with ammonium nitrate (75-100 kg/ha). There are several ways to plant asparagus: ditch, in holes, etc. However, with all planting methods, the land must be thoroughly fertilized with manure or humus (at least 300 t / ha). In addition, every spring more humus is added, which, together with the earth, is spudded with rows so that the seedlings make their way through the layer of earth and humus. When growing asparagus in a ditch way, ditches are dug 35 cm deep and 45 cm wide with distances between them of 100-140 cm. Humus is laid in the ditches with a layer of 30-35 cm and a layer of earth (5-10 cm) is poured on it. When growing in a nested way, seedlings are planted 4 plants per nest with distances between plants of 30 cm, between nests 40-45 cm, between rows 100-120 cm. plants in a nest with distances between plants of about 1 cm) ways. Asparagus begins to regrow early in spring, when the soil temperature reaches +8°C. Since only bleached shoots are valuable, it is important to ensure that they do not come out of the soil. Ready shoots are cut out daily, carefully filling the remaining ones with earth and humus. Asparagus shoots can also be driven out in protected ground. To do this, use rhizomes harvested in the fall. They are planted in a bridge way (that is, close to each other) and sheltered from the sun. Similarly to the common asparagus, in the Caucasus, whorled asparagus is used - A. verticillatus L. - with an almost curly stem, shiny cladodes, collected in bunches of 20. Scale-like leaves with spurs; flowers are located only at the top of the branches of the last order. In India and Burma, the species A. acetosus Roxburgh is used, in Greece and France - A. acutifolius L. In the western regions of Middle-earth, the species A. albus L., A. aphyllus L. are used as asparagus. In South Africa, A. laricinus Burchell serves as asparagus; in tropical Africa, according to Chevalier, A. Pauli-Gulielmi Schweinfurth is cultivated in some areas. In addition, in some species, tuberous starchy roots are used as food. For example, in A. abyssinicus Hochstetter, the tubers taste nutty and reach a fairly large size. In the Himalayas, A. adscendens Roxburgh tubers are eaten; in tropical Africa and India, A. racemosus Willdenow tubers; in Japan, A. lucidus Lindley; and in India, A. sarmentosus L. In Australia, tubers of Eustrephus Brownii Muller and shoots of Geitonoplesiutn cymosus A. Gunningh. are eaten to replace asparagus. Author: Ipatiev A.N.
Asparagus, Asparagus officinalis. Methods of application, origin of the plant, range, botanical description, cultivation
Cultivated for the sake of obtaining young etiolated (bleached) shoots that are eaten. In recent years, green shoots have begun to be used, and in Sino-Japanese cuisine, a highly vitaminized paste is prepared from young shoots and green cladodii (modified shoots). Asparagus sprouts, especially green asparagus, contain many well-digestible proteins, carbohydrates, vitamins A, C, B, B2, PP. In addition, asparagus has the property to excite the appetite. Puree soup is prepared from asparagus; it is a delicacy in boiled and stewed form. Asparagus is canned, frozen, freeze-dried, and asparagus powder is prepared. Asparagus is used in folk medicine for diseases of the liver, kidneys, gout, as it contains a lot of seroid substances. Asparagus has been known to people since time immemorial. Images of this plant are found on ancient Greek monuments dating back to 2700 BC. e. Cultivation of asparagus is widespread in many countries of Europe and North America, it grows especially well and gives high yields in the subtropics. World production is about 1 million tons with a yield of up to 10 tons/ha. In the wild, asparagus is found in floodplains and flood meadows of many rivers: the Nile, Danube, Dnieper, Don, Volga. The stems are erect, branched, covered with scales (modified leaves) and tufts of thin filiform cladodia. The root system is represented by a rhizome with bundles of thick roots, in which nutrients are accumulated, which are subsequently spent on the formation of seedlings. Thread-like thin roots live only one growing season (8-10 months), and then die off. Through them, asparagus receives water and nutrients from the soil. Thick roots live 5-6 years, at the base of the buds, instead of dead ones, new young powerful roots are formed. The flowers are small, and the male flowers are twice as small as the female ones, yellowish-green. The fruit is a 3-celled berry, initially green and red when ripe. Seeds are black, shiny, 3-sided-rounded. It should be noted that female plants form thicker and more delicate seedlings of excellent taste, while male plants are coarser, but their yield is 10-15% higher than female plants, and they yield 5-10 days earlier. Asparagus is a perennial dioecious vegetable plant of the Asparagaceae family. Monoecious plants are rare. Under conditions of partial flooding in spring, a special biological and ecological type of this plant was formed.
Asparagus is demanding on fertility and soil structure; it does not tolerate acidic soils with a close occurrence of groundwater. It grows well on alluvial, sandy, well-humused soils. Planting cultivation and good drainage with irrigation during dry periods are the key to a high yield of asparagus. On infertile soils, the quality of products decreases, fibrous seedlings with a bitter taste develop, and with excess moisture in the soil, rhizomatous roots become sick and die. Asparagus makes high demands on soil moisture in early spring, during the formation of young seedlings, and early in autumn, during the formation of thick roots near the rhizome. Before sowing, the seeds are kept in periodically replaced water (27-28 ° C). Seed sparging is carried out in warm water for 36 hours, which contributes to accelerated germination. The swollen seeds are germinated in wet sawdust for 7-8 days before sowing at a temperature of 24-25 °C. Seedling beds for asparagus are arranged with biological heating, planting warm manure to a depth of 20-25 cm, since in the initial period the plants require elevated temperatures. Seeds for seedlings are sown to a depth of 3 cm with row spacing of 25 cm with an interval of 4-5 cm. After emergence, the plants are thinned out, leaving 12-15 cm between plants. A year later, in the subtropics, the seedlings have 3-4 stems and a developed rhizome with roots long up to 15-20 cm. For germination, the seeds require a temperature of 25-30 °C and a plentiful supply of oxygen. Asparagus is transplanted to a permanent place after flowering, with male and female specimens planted separately, which is associated with earlier shoot formation in spring and greater longevity of male plants. An industrial plantation of asparagus is laid after planting for 50-60 cm with the introduction of organic fertilizers (manure, compost - 200-300 t/ha). Planting is carried out along furrows filled with a 20-cm layer of rotted manure or peat-dung compost, placing plants at the same height along the lower edge of the trench. 5-6 cm of light soil is poured over the apical buds and watering is carried out. Care consists in systematic loosening, watering, fertilizing with mineral fertilizers, weed control. At the end of the growing season, dying shoots are cut off. They control pests and diseases, asparagus flour brings the greatest harm. The crop is harvested 2-3 years after laying, for which they arrange a special bed up to 20 cm high and 30-40 cm wide above the bushes of growing asparagus in early spring, the soil is compacted on the side and top of the bed. As cracks appear in it, the crop is harvested by cutting seedlings 18-20 cm long and 14-18 mm in diameter. Authors: Baranov V.D., Ustimenko G.V.
Asparagus (asparagus). The history of growing a plant, economic importance, cultivation, use in cooking
What is an asparagus plant? Asparagus belongs to the asparagus family, in Latin Asparagaceae, a subfamily of asparagus proper (Asparagoideae), which includes only one genus - asparagus (Asparagus). The genus includes about 300 species, and all of them are asparagus. But we most often eat asparagus, or medicinal, - A. officinalis. This is a perennial herb with a powerful rhizome, from which ground stems grow every year, more or less branched. They are covered with bunches of thin green branches of cladodii. These branches perform the function of leaves, and the leaves themselves of asparagus are underdeveloped, scaly. Claudia protrude from their sinuses. The flowers of asparagus are small, white, by the beginning of autumn the plant is covered with red berries and looks very elegant. But not the fruits of asparagus are eaten, but the shoots that need to be cut off very young, while the buds have not yet opened on them. If you are late with cleaning, the shoots will quickly become stiff and become inedible. So asparagus is a seasonal vegetable. In Europe, its time begins in late April or early May, and ends on Midsummer Day, June 24, when the last harvest is harvested. All self-respecting restaurants offer asparagus menus these weeks. Asparagus appears to have been cultivated in the Mediterranean, where it was well known five thousand years ago. Since the end of the 1850th century, asparagus has been grown in France, and then it appears in other European countries. Asparagus did not reach the New World until XNUMX. This culture was brought to Russia in the XNUMXth century, and it was called "the master's vegetable", because due to the high cost it was available only to wealthy people. However, asparagus was noted in the "Explanatory Dictionary of the Living Great Russian Language" by V.I. Asparagus, by the way, is not cheap even now, since it is an early, seasonal vegetable, laborious to harvest, and planting it takes up a lot of space. 30-35 centners are collected from one hectare. In addition to A. officinalis, people also eat the shoots of some other species, such as A. acutifolius asparagus. And in Japan, climbing asparagus (A. cochinchinensis) is grown, from the rhizomes of which sweets are made Why are asparagus colorful? Asparagus comes in three colors: white, green and purple. The color of a vegetable does not depend on the species, but on the degree of its maturity. The youngest, tender sprouts that have not yet come to the surface and have not seen the sun are white. They are cut directly underground or, to make it easier for themselves, they are grown in sand mounds, under a dark film, and sometimes just under an inverted box. Because of the laboriousness of harvesting, white asparagus is the most expensive. Once in the light, asparagus shoots turn purple and then quickly turn green. Anthocyanin-colored purple asparagus has a slightly bitter taste. When cooked, it turns green. To preserve their unusual color and flavor, purple asparagus is served raw. Recently, varieties have appeared that do not turn green in the light and constantly retain a purple color. Green asparagus is the most common, grows outdoors, uncovered, and therefore cheaper than others. Green asparagus can be frozen, making it available all year round. Its disadvantages include a greater amount of dietary fiber than white asparagus, and its advantages include an abundance of vitamins and microelements, which white asparagus is poor in.
How to choose and store asparagus? When buying asparagus, you need to choose elastic shoots of even color, with delicate and shiny skin and small dense tops. Pay attention to the cuts - they should not be withered. The optimal length of the stems is 15-18 cm, and the thickness varies from one to two centimeters. Asparagus is a dioecious plant, male plants produce more shoots, but they are thinner and coarser than female shoots. Having bought fresh asparagus, it is better to eat it as soon as possible. This vegetable is poorly stored, but if such a need arises, then the shoots are wrapped in a damp cloth and put in the refrigerator for two days, no more. In no case should the stems be stored tied in a bundle, in which case they will quickly rot. Sometimes asparagus is frozen, but after thawing it is not so tasty and is suitable mainly for hot dishes and pie fillings. What is useful asparagus? The asparagus we eat is called medicinal for a reason. With a low calorie content, from 23 to 40 kcal per 100 g, it contains many useful micro and macro elements and biologically active compounds, including vitamins A, C, B1, B2, PP and E, copper, phosphorus, manganese, iron, potassium, folic acid and asparagine. The word "asparagine" is not accidentally consonant with "asparagus". It was from asparagus that the French chemist Louis-Nicolas Vauquelin and his assistant Pierre Jean Robiquet isolated this compound. This happened in 1806, and asparagine became the first amino acid obtained by man. For lovers of asparagus, it is important that asparagine lowers blood pressure, dilates blood vessels and activates the work of the heart muscle. Asparagine also has a diuretic effect, so asparagus is a strong diuretic. Dishes from it contribute to the excretion of chlorides, phosphates, uric acid and urea from the body, so asparagus is useful for patients with gout and people with diseases of the excretory system. Asparagus contains more folic acid than any other vegetable. It makes the skin smooth and velvety, prevents the appearance of wrinkles. Gallant ladies from time immemorial put asparagus masks on their faces. In addition, folic acid supports the normal development of the fetus, so women during pregnancy should fit on asparagus. Due to its diuretic properties, low calorie content, a purely symbolic amount of fat (0,1%) and a high content of vitamins and minerals, asparagus is an excellent product for those who want to lose weight. It is recommended for diabetics because it enhances the ability of insulin to transport glucose from the blood into cells. In general, so much has been written about the merits of asparagus that it seems to be just a panacea. This is not true, of course, but the product is good, useful. And how is it eaten? Asparagus shoots can be eaten raw and added to salads, as well as boiled, stewed, fried, baked, grilled, canned and frozen, used to make all kinds of soups and side dishes. The classic way to cook asparagus is boiling. To do this, the bases are cut off from the stems, if they are solid, they are tied into bundles of 7-10 pieces and vertically immersed in a pot of boiling water so that the tops are above the water. Asparagus can't be overcooked or it won't taste good, and the stems take longer to cook than the tender tops. Therefore, they are left above the surface of the water so that they are steamed. For cooking asparagus, there are even special pots, tall and narrow, in which the stems stand. The whole process takes three to four minutes - the Roman emperor Augustus once coined the expression: "Faster than cooking asparagus." Asparagus goes well with any food: vegetables, legumes, rice, meat and poultry, fish and seafood, butter, cheese and eggs. It is even served for dessert with raspberries, strawberries and grapefruits, in caramel, with honey. In general, there would be asparagus, but we will be able to eat it. Are asparagus berries good for nothing? They are so beautiful, but tasteless, alas, and even harmful in large quantities. However, fully ripe dried fruits are sometimes used as a substitute for tea or coffee, and the Chinese treat them with gout, diabetes, whooping cough and impotence. To do this, one teaspoon of crushed dry fruits is poured with a glass of boiling water and infused in the oven for 6-8 hours. Take the infusion should be a tablespoon three to four times a day for half an hour before meals. Asparagus or not? In stores and markets they sell the so-called Korean asparagus - elongated wrinkled milky-colored sticks. This is not asparagus, but a special soy semi-finished product called fuju. It is obtained from the foam, which is formed during the slow languishing of soy milk. This foam is removed from the surface and dried, which causes it to wrinkle and take on an elongated shape. Asparagus, or Prussian asparagus, is sometimes called Ornithogalum pyrenaicum. This perennial bulbous plant with edible shoots has nothing to do with asparagus. Author: Ruchkina N. Medicinal asparagus. Basic information about the plant, use in medicine and cooking
Asparagus officinalis is a perennial herbaceous plant from the lily family. On a thick rhizome, overgrown with cord-like roots, numerous branched stems 60-150 cm high develop. The leaves are needle-shaped, the flowers are small, greenish-yellow, the fruits are spherical red six-seeded berries. Young shoots of asparagus, until they turn green, are distinguished by a delicate taste. Their nutritional value was known in ancient Rome. At the end of the XV and the beginning of the XVI centuries. the plant began to be cultivated in France, then in other European countries. Young tender shoots contain many different vitamins, protein substances: asparagine (aspartic acid amide), saponin, vitamins C (34 mg%), B1 (0,19), B2 (0,14), PP (0,5 mg%) , provitamin A. In mature berries up to 36% sugar, malic and citric acids, in seeds about 16% fatty oil smelling of vanilla, in rhizomes and roots - asparagine and saponin. Young shoots are used for food, cooking, cauliflower, in breadcrumbs in butter. In folk medicine, an infusion of young shoots is used as a diuretic for inflammation of the bladder, diseases of the kidneys, heart, and rheumatism. Scientific medicine has established that asparagus extract and pure asparagine lower blood pressure, increase heart function, dilate peripheral blood vessels, and promote urine output. A liquid extract was obtained from wild asparagus shoots in Georgia and tested in a clinical setting. During the treatment with this drug, no side effects were noted. Author: Reva M.L.
Asparagus medicinal (asparagus), Asparagus officinalis. Recipes for use in traditional medicine and cosmetology
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Asparagus medicinal (asparagus), Asparagus officinalis. Tips for growing, harvesting and storing
Asparagus officinalis (asparagus) is a perennial plant that can be grown both outdoors and in pots. Tips for growing, harvesting and storing: Cultivation:
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