Asparagus

Asparagus is a member of the lily family, which also includes onions, leeks and garlic. The ancient Egyptians began cultivating asparagus more than 2,000 years ago. Greeks and Romans enjoyed asparagus for its flavor, texture, and medicinal qualities. In fact, the word asparagus derives from the Greek root asparagus, meaning “sprout” or “shoot”.

Asparagus became very popular in England and France in the 16th century and from there, it spread to the European colonies in North America. King Louis XIV of France craved asparagus so often, he commanded his royal gardeners to raise it in greenhouses so he could enjoy it year-round. In China, candied asparagus spears have been a special treat for centuries.

Ancient Chinese herbalists have used asparagus root to treat many maladies from arthritis to infertility. The root contains compounds called steroidal glycosides, which may have anti-inflammatory properties. The green type is most common and contains more phytochemicals than white asparagus.

Asparagus is a natural diuretic, and a heart-healthy food, containing no fat, cholesterol or sodium with detoxifying effects. Asparagus are low in calories and loaded with vitamins and minerals.

Asparagus are a good source of calcium, folic acid, and vitamins A, B and C. The fiber also cleans out the gastrointestinal tract as well as rid the body of excess water.

Folklore about asparagus is it can increase feelings of compassion and love, promote fertility, reduce menstrual cramping, and increase milk production in nursing mothers. In some countries they are also used as an aphrodisiac.

Have you had your asparagus today?