Ist der Hahn heiser, kräht er morgens etwas leiser.

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Asparagus

What is asparagus?

Asparagus is a several years plant of which only the rhizome overwinters about 35 cm below the surface of the earth. Every year in spring it sprouts several shoots which are cut as asparagus. Biologically they are stem sprouts of the asparagus plant. After the season the remaining sprouts develop the asparagus leaves resp. asparagus fern.

History and Nutritional Value

Asparagus belongs to the lily family (Liliaceae). The continent of origin is presumably the Near East. In Greece and Italy there were reports about asparagus plantations already in the 2nd century before Christ. It came to Germany during the 16th century (AD), was cultivated as a medicinal plant first and later also as a vegetable. White asparagus has been cultivated only for the last 200 years.

Asparagus is rich in aspartic acid which stimulates the activity of the liver and extracts water from the body. Moreover, it is rich in vitamin A, C, B1, B2, mineral nutrients and potassium. 1000 g of asparagus have got only 210 calories. Furthermore, it contains 95 % water and no cholesterol.