Art-to-Art Palette Journal

Fresh and young tips are best

…”steam up those tips, pour on the cheese sauce and savor their goodness…”

Asparagus is a perennial plant that is a common spring vegetable. Centuries ago, it was hailed as an aphrodisiac and a stimulant due to ‘special phosphorus elements’. While the taste is indescribable, asparagus is related to the Allium species that contain onions and garlic.

Because asparagus is only available one time in the spring, it is often difficult to enjoy year round. However, you can pickle or freeze asparagus if you get a sudden urge for this vegetable in the winter months. Frozen asparagus works well as a base for soups and casseroles, but lacks the same flavor as fresh.

The tips of young plants are the most enjoyable because they have yet to develop a tough woody characteristic found in older species. No matter, steam up those tips, pour on the cheese sauce and savor their goodness.

The medicinal properties of asparagus have yet to be discovered. However, it is a known fact that it works as a natural diuretic, boosts cognitive decline in the brain and is chocked full of antioxidants.

Asparagus is 93% water. It provides vitamin B6, vitamin C, vitamin E, vitamin K, magnesium, manganese, potassium and selenium, just to name a few beneficial ingredients. The amino acid ‘asparagine’ gets its name from asparagus because of the rich content found. This is also what causes the rank odor from urine that occurs shortly after consuming asparagus.

If you are considering putting out a few asparagus plants this year, don’t hope for a quick harvest. It can take a few years to see any production. But once it takes hold, you will be enjoying the bounty each spring for 20-30 years.

 

 

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