Asparagus officinalis is the latin name of Asparagus. Asparagus spears are straight shoots with scale-like tips. Asparagus is one of the few perennial vegetable crops and green varieties are most commonly grown, there are also many purple varieties. Later in the season the foliage matures into an airy, fern-like cloud which changes to a golden color in the fall. There is also purple asparagus. The purple varieties tend to have less fibers than their green cousins and to be higher in sugar content. They are grown in the same manner as the green and lose some of their color in cooking.
Asparagus is low in calories, contains no fat or cholesterol, and is very low in sodium. While North and South Americans know and enjoy green asparagus, many European countries favor white asparagus. White asparagus is the same plant as green asparagus, it just hasn't been allowed to see light and photosynthesize. This is accomplished by covering the growing spears with either ridges of soil or tunnels of something like plastic, allowing them to blanch. The final product is smooth, white and virtually fiber free, provided the harvested spears are immediately chilled to prevent the fiber from forming. I have not had the pleasure of tasting white asparagus but I'm told they taste something like a cross between a mild artichoke and palm heart. Because of the labor involved in keeping them blanched, white asparagus is very pricy. In Europe it is a treat looked forward to each spring.
Asparagus is a spring crop, preferring cooler temperatures and full sun.For maintenance this plant must Water regularly, especially while young. It takes about three years for plants to mature enough for harvesting. Prior to that plants should be allowed to grow and feed themselves. Top dress annually with compost or mulch. Keep the patch free of competing weeds.
Harvest for about 4 weeks the first year In the third year, begin harvesting spears that are finger-sized and about 8" long. You can either snap off the spears are cut them with a knife. Harvest for about 4 weeks the first year. In subsequent years you can harvest until the weather warms and the spears look spindly. Then allow the foliage to grow and feed the plants.
Asparagus has been used from very early times as a vegetable and medicine, It was cultivated by the ancient Egyptians, Greeks and Romans, who ate it fresh when in season and dried the vegetable for use in winter.It lost its popularity in the Middle Ages but returned to favour in the seventeenth century.
Many varieties of asparagus : ,‘Brock Imperial’ , ‘Mary Washington’ ,‘Jersey ‘Princeville’, ‘Purple Passion’ .
Asparagus is low in calories, contains no fat or cholesterol, and is very low in sodium. While North and South Americans know and enjoy green asparagus, many European countries favor white asparagus. White asparagus is the same plant as green asparagus, it just hasn't been allowed to see light and photosynthesize. This is accomplished by covering the growing spears with either ridges of soil or tunnels of something like plastic, allowing them to blanch. The final product is smooth, white and virtually fiber free, provided the harvested spears are immediately chilled to prevent the fiber from forming. I have not had the pleasure of tasting white asparagus but I'm told they taste something like a cross between a mild artichoke and palm heart. Because of the labor involved in keeping them blanched, white asparagus is very pricy. In Europe it is a treat looked forward to each spring.
Asparagus is a spring crop, preferring cooler temperatures and full sun.For maintenance this plant must Water regularly, especially while young. It takes about three years for plants to mature enough for harvesting. Prior to that plants should be allowed to grow and feed themselves. Top dress annually with compost or mulch. Keep the patch free of competing weeds.
Harvest for about 4 weeks the first year In the third year, begin harvesting spears that are finger-sized and about 8" long. You can either snap off the spears are cut them with a knife. Harvest for about 4 weeks the first year. In subsequent years you can harvest until the weather warms and the spears look spindly. Then allow the foliage to grow and feed the plants.
Asparagus has been used from very early times as a vegetable and medicine, It was cultivated by the ancient Egyptians, Greeks and Romans, who ate it fresh when in season and dried the vegetable for use in winter.It lost its popularity in the Middle Ages but returned to favour in the seventeenth century.
Many varieties of asparagus : ,‘Brock Imperial’ , ‘Mary Washington’ ,‘Jersey ‘Princeville’, ‘Purple Passion’ .
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