Asparagus with what it is eaten. Common asparagus

Is a close relative of onions. But, oddly enough, she does not look like him either in appearance or in taste. According to some reports, even the ancient Egyptians knew very well what it is, asparagus, and what it looks like. By the 19th century, they began to grow it in the Old and New World. And today asparagus is experiencing a real boom in popularity all over the world.

Asparagus is a vegetable with long, dense stems with needle-shaped leaves at the tips. They come in green, white, pinkish and purple colors. Shoots are eaten, although in medicinal purposes roots are also used. The bright orange berries are mainly used for decorative purposes.

- this is dietary product included in the diet of many diets. Its calorie content is only 20 kcal. Of particular note is the benefits of asparagus for women. This vegetable is packed with antioxidants, can relieve PMS symptoms, and help fight fatigue. It is also full of folic acid, calcium, magnesium and other essential minerals necessary for the healthy development of the fetus. So, asparagus is recommended for pregnant women in the first place. It is noteworthy that for men, the benefits of asparagus are also available. The same ancient Egyptians ate it to maintain masculine strength. Modern science confirms that this vegetable has a positive effect on the reproductive system. In addition, asparagus is recommended for hypertension, bowel and bladder malfunctions, as well as for the elderly. These are the health benefits of asparagus. Like any other product, it can also cause harm. Asparagus can cause allergies, it is contraindicated for gastritis and ulcers.

Gourmets consider asparagus a delicacy and calmly eat it raw. But in cooking, asparagus is used in a variety of forms. Green stems are boiled, stewed, fried, baked, frozen and canned. Asparagus is added to salads, side dishes, soups and sauces. By the way, asparagus powder - great alternative natural coffee.

Commentary by Julia Vysotskaya

Although asparagus can now be bought in the supermarket all year round, after all, this is a seasonal product - the asparagus season lasts from February to early May, about the same as the season of young green peas and other young green vegetables. At this time, asparagus is the most delicious and healthy, rich in vitamins C and B, protein and carotene. When you buy asparagus, pay attention to the firmness of the stems, the bright green color and tightly closed heads; do not buy shriveled, dry and yellowed stems.

White asparagus is nothing more than green, which is sprinkled with earth so that it "does not see the white light." It is believed that it is more delicate than green, "tanned" so to speak. If the stalks of the asparagus are too thick and hard, they can be trimmed or peeled with a potato knife. You can make a lot of salads and snacks from asparagus, it is very good in pasta and risotto, it is baked in the oven, grilled or in a wok, very, very tasty with anchovies or something hot sauce... Asparagus is prepared quickly and has a wonderful smell, the main thing is not to digest it. The French cannot imagine asparagus without sauces, such as Hollandaise, which is made with a lot of butter. In Italy, grilled asparagus is cooked, asparagus soup, asparagus is added to risotto, pasta, or they can simply serve boiled asparagus with a poached egg.

We have all seen light and fluffy asparagus sprigs in original bouquets. But it turns out that asparagus is not only an ornamental plant. In Italy, young shoots are served with pasta and shrimp. In Germany, it is cooked with goat cheese, truffles and caviar. Since the time of Julius Caesar in Europe, asparagus has been grown as a vegetable and has been on the menu of blue-blooded individuals. And now everyone can taste the juicy and tender sprouts.

How asparagus grows and looks

Common asparagus is a perennial bushy plant 120–160 cm high, belonging to the Asparagus family. Branched stems; the leaves are green, looking like needles, but soft. Vertical spear-shaped shoots diverge from the horizontal thick rhizome. Their upper part is of gastronomic value, which is considered a true delicacy by culinary experts. Asparagus is one of the healthiest, most delicious and expensive vegetable crops.

The pronounced formation of edible shoots occurs in the 3-4th year of life. The first sprouts of asparagus appear in early spring and are high in fiber, vitamins and minerals. When the shoots reach a length of 15–20 cm and still bear dense, unblown heads, the vegetable is ready to eat. The sprouts are cut, carefully raking off the soil, and wrapped in a damp cloth, otherwise the asparagus will quickly wither. Shoots with a length of 22 cm are considered ideal.

Asparagus is a growth champion. In one warm day, it can grow up to 10 centimeters in length.

Photo gallery: growing asparagus outdoors

Asparagus can be grown from seed Young edible asparagus shoots appear in spring Asparagus loves fertile soil Asparagus is permanently cultivated for up to 10-15 years Adult asparagus plants are highly decorative

Table: agrotechnical characteristics of the plant

Varieties of asparagus and its varieties

The most famous types of asparagus are:

• green,
• white,
• purple,
• marine.

Asparagus is colorful

White and green asparagus are shoots of the same vegetable, the difference is that they are grown differently.

Asparagus is considered fresh when it "squeaks".
If, by rubbing two stems together, you hear a sound that resembles a squeak, then the asparagus is fresh.

Green asparagus

This is the most common type of asparagus. Its homeland is the coast of the Mediterranean and Caspian Seas. It is characterized by a high content of vitamins. Although for a long time it was considered less useful than white. Green asparagus is especially loved by people in the UK. The collection period lasts from April to July. There are special self-service farms where you can harvest young fresh shoots yourself.
Green asparagus is loved in the UK

Equated in its exoticism to truffles and artichokes. To get white shoots, they are grown without light, using hilling for this. With this variant of cultivation, the production of chlorophyll is blocked in the sprouts, as a result of this, more delicate taste than green shoots. For a long time, white asparagus was the food of aristocrats. Especially popular in Germany. For the Germans, spring is considered to have come from the moment when young white asparagus appears on the shelves.
White asparagus was considered the food of aristocrats

The rarest and most original type of asparagus. The technology of its cultivation was invented in France and consists in alternating growth in the light and in the dark. At the same time, pigment substances are formed in plants, giving them a dark color and a specific bitter taste. When boiled, the purple color turns into a classic green.
Purple asparagus looks exotic

To create conditions for growing white and purple asparagus, use dark-colored film shelters.

A dark film is used to isolate the asparagus from light.

It differs from other species in that it grows in salt marshes and the sea coast. The taste of sea asparagus justifies the name: it is salty and slightly iodine.
Sea asparagus lives up to its name: it is salty and rich in iodine.

But "Korean asparagus" is not a vegetable, but a semi-finished product artificially created from soybeans.

Table: varieties of asparagus and regions of cultivation in Russia

Variety name	Ripening period	Growing regions	Yield	Characteristics of the variety
Argentelskaya	Early ripe	All regions	250 g per plant	Aerial shoots are greenish-purple, underground shoots are white with pink heads. Expressed regrowth occurs in the 1st or 2nd decade of May. In one place the plant is cultivated for 10-15 years. Shade-tolerant, drought-resistant, cold-resistant.
Mary Washington	Mid-early	Not zoned in Russia	250 g per plant	Underground shoots are creamy with white flesh, ground shoots are green. The plant can be used for 6–8 years. Requires light shelter for the winter. Drought-resistant. Popular in Ukraine and Moldova.
Tsarskaya	Mid-season	All regions	2-3 kg / m 2	Ground shoots are green, underground shoots are white or white-yellow. Drought-resistant, cold-resistant.
Cumulus F1	Early ripe	All regions	300 g per plant	Hybrid variety of Dutch selection. Suitable for growing mostly white asparagus. Underground shoots are uniform, deep white in color. Begin to actively form at 3-4 years of age.
Waldau	Early ripe	All regions	up to 350 g per plant	Aerial shoots are green, underground shoots are yellowish-white, of medium diameter, the flesh is tender. A new variety of Russian selection, included in the State Register in 2017.

The cultivation of cultivated asparagus species began in Russia in the middle of the 18th century. Nowadays, common asparagus can be found from the middle zone to the regions of Siberia and the Caucasus. Arzhentelskaya and Tsarskaya are considered the best for the middle zone and the Moscow region.

Photo gallery: popular varieties of asparagus

Arzhentelskaya is an old French variety, the most widespread variety in Russia. The variety Mary Washington has not yet been zoned for our country, it is cultivated in Ukraine and Moldova. The Tsarskaya variety is distinguished by thick shoots and high yield. The Cumulus F1 variety is recommended for growing white asparagus with a delicate and pleasant Waldau taste. - the newest variety, suitable for producing both white and green asparagus, yields are above average

The benefits and harms of asparagus

The calorie content of asparagus is low: in 100 grams of the product - about 30 kcal.

Asparagus (100 g) contains proteins (4.6 g), fats (0.2 g), carbohydrates (6 g). It is a source of healthy fiber, so it helps the body get rid of toxins and toxins.

• retinol A - 82.8 mcg;
• thiamine B1 - 0.1 mg;
• riboflavin B2 - 0.1 mg;
• ascorbic acid C - 20.2 mg;
• E - 1.9 mg;
• beta-carotene - 0.6 mg;
• nicotinic acid PP - 1.1 mg.

Have different types asparagus vitamin set will vary. So, white asparagus includes vitamins A, B1, B2, C, E. Green asparagus has a more varied composition: A, B1, B2, B4 (choline), B9 (folic acid), B11 (carnitine), C, E, K ...

The product contains macro- and microelements:

• potassium - 195.8 mg;
• phosphorus - 62.1 mg;
• calcium - 21 mg;
• magnesium - 20.2 mg;
• sodium - 2 mg;
• iron - 1 mg.

In addition, selenium is found in asparagus. This substance has an antioxidant effect, slows down the aging of body cells.

Medicinal properties

Among the positive medicinal properties we will name the following plants:

• diuretic effect,
• lowering blood pressure,
• a positive effect on the work of the cardiovascular system,
• stimulation of the digestive tract,
• improved liver function,
• calming effect,
• improvement of vision,
• positive effect on hematopoiesis,
• improved potency in men.

Contraindications

Asparagus should be used with caution by people with individual intolerance to the product. Medical contraindications are associated with gastrointestinal diseases: stomach and duodenal ulcers, as well as the risk of kidney stones.

Uses of asparagus

There are many dishes that include asparagus. In addition, rhizomes, shoots and fruits are used in medicine.

Asparagus is called the "food of kings". In the 17th century in France, King Louis XIV ordered the construction of a special greenhouse in which asparagus was grown all year round. And Louis XV gladly feasted on the spear-shaped tops before visiting the chambers of the Marquise de Pompadour.

In cooking

Mashed soups are prepared from asparagus, added to side dishes, and baked. Still, the most common way to prepare it is cooking. For this, there are special high pans with a mesh inserted inside.

Video: how to cook white asparagus

Asparagus is good both hot and cold, as a main course and as a side dish. This is the only vegetable that the rules of etiquette allow you to eat with your hands, without using cutlery.

Photo gallery: asparagus dishes

Asparagus is fried in a mixture of butter and olive oils Asparagus is added to salads Mashed soups are prepared from asparagus Asparagus is stewed with other vegetables Asparagus is eaten boiled with the addition of sauces

The preferred method for long-term storage of asparagus is by freezing. To do this, the washed shoots are poured with boiling water for three minutes, thrown into a colander and immediately doused cold water... Then they are placed in plastic bags and sent to the freezer.

Video: how to fry asparagus in a pan

In folk medicine

Traditional healers use asparagus as a powerful diuretic for dropsy, swelling of the lower extremities, and problems with urination. For these purposes, prepare a decoction of rhizomes (1:10).
Asparagus rhizomes have a strong diuretic effect

What is Asparagus? How is asparagus good for you? - many Russians are asking questions. Indeed, until now, this healing product is not a frequent visitor to store shelves, even in large cities.

I talked about the types of asparagus, its history and the beneficial properties of asparagus in the articleToday we will dwell in more detail on the questions - The benefits of asparagus, the properties of asparagus, the calorie content of asparagus. I hope that the presented asparagus photos will please you too.

Photo of asparagus.
Asparagus white, green, purple

What is asparagus and the medical benefits of asparagus were first told to the world by the Greek physician Hippocrates back in 460 BC. ... From generation to generation, recipes from this healing plant have been passed down. All its parts were used: root, seeds, sprouts. The length of the sprout of asparagus, depending on the variety, is approximately 14 to 22 cm. Asparagus has both wild and specially cultivated species.In the Middle Ages, the plant, because of its benefits for the human body, was specially grown in the monastery gardens. And today, despite the laboriousness of the cultivation process, every year new areas are allocated for asparagus in various countries. There are more and more lovers of this useful product, and not only in Europe.

In the next video, you will see the whole process, from harvesting asparagus, sorting, cooling. How to peel asparagus, the simplest way to prepare it.

How is asparagus good for you? The benefits of asparagus. Useful properties of asparagus.

Back in the Middle Ages, asparagus was used for the following diseases: diseases of the kidneys, liver, spleen, dysentery, coughing up blood, heart disease, and skin diseases. Asparagus and her beneficial features for men were also highly regarded. The plant was considered a powerful aphrozodiac, it is worth looking at its appearance, it was used to increase potency, and with an irregular female cycle.

The benefits of asparagus are rich in composition, it contains: vitamins A, B, C and E, folic acid, minerals calcium, potassium, phosphorus and magnesium, trace elements iron and zinc.

Of particular note is the calorie content of asparagus and its use in different diets and for weight loss. One 500 gram serving contains approximately 85-90 calories!

Along with a diuretic effect and a rich vitamin composition, asparagus contains a large amount of fiber. Asparagus for weight loss is simply an invaluable product.

Due to the content of potassium and aspartic acid, asparagus has a diuretic effect and cleanses the blood well. Asparagus specifically helps people with urinary problems, kidney disease, and kidney stones. The effect is enhanced if you drink asparagus juice or a decoction. It is a natural diuretic.

Due to its folic acid content, the plant is ideal for pregnant and lactating mothers. At the same time, milk production in lactating women increases.

The nutrients in asparagus can help relieve hangover symptoms.

The product protects blood vessels and helps with varicose veins.

So, asparagus has antifungal, antiviral, choleretic, diuretic, antioxidant, purifying, dietary properties.

Meanwhile, the beneficial properties of asparagus continue to be studied by scientists. Asparagus is recommended for the following problems and diseases:

swelling

gout

rheumatism

diseases of the liver and biliary tract

diabetes

kidney disease

constipation

nervous disorders

vascular disease

increased potency

with metabolic diseases

with obesity

for skin diseases

with dysbacteriosis

with heart disease

Asparagus is widely used for weight loss, in various diets. Low calorie content asparagus is used for cooking many dietary meals... The beneficial properties of asparagus are numerous and its benefits to the body are undeniable.

It is only necessary to emphasize that asparagus is a perishable product. The product can be used for only a few days after it has been removed from the garden.Otherwise, all the beneficial properties of this plant will lose their strength.

You can eat asparagus raw, steamed asparagus, in the oven, boiled in a special saucepan, if there is none, it doesn’t matter either, fry it, add it to salads and soups.

Photo of asparagus. Asparagus salad

There are a huge number of cooking options. You can get acquainted with some of them in the articles - The asparagus season continues, How to cook asparagus and in other articles in the All about asparagus section.

Photo of asparagus.
Asparagus baked in foil.

Moreover, the recipes will only be gradually added. After all, I also discovered asparagus relatively recently. Rather, at first I did not like its taste at all. Then I realized that it all depends on how to cook it, according to what recipe. I am gradually mastering ...

This is what she is - asparagus.If you liked this article What asparagus? How is asparagus good for you? , please share it with your friends by clicking on the buttons social networks... Thanks to.

Be healthy and beautiful!

Asparagus is a delicacy vegetable that is either at the peak of its popularity or is in oblivion. At this time, asparagus is becoming again in demand both as tasty and useful product, and as a medicinal plant. This vegetable began to spread in Russia only about 3 centuries ago, and until now its cultivation in our country is not extensive enough, despite the simplicity of cultivation and the high benefits of this product.

What it is?

Asparagus is a perennial plant belonging to the asparagus family. Another name for this plant is asparagus. It can successfully grow on the same territory for up to 20-25 years without transplanting, a real garden longevity! The culture is frost-hardy, cultivation in central Russia does not bring any trouble. Asparagus can also be found in the natural environment, the distribution zones of its wild plantations are Crimea, Europe, the Caucasus and Western Siberia. Wild-growing asparagus is considered healthier and tastier than that grown in the garden.

In the conditions of a garden plot, asparagus is a spreading, highly branching plant up to 2 meters high. Its leaves are very small and underdeveloped, reminiscent of spruce needles. Many people on this basis will be able to identify a plant that is often found in gardens and vegetable gardens and is used to decorate autumn bouquets, this is asparagus. Typically, this type of asparagus is the medicinal variety of this plant.

But what does this branchy herringbone have in common with edible short shoots? Quite simply, asparagus sprouts are harvested in the spring when they reach a length of about 15-20 centimeters. At this stage of growth, branches and leaves are not yet formed in the shoots, so the shoots are tender and juicy in taste, there are practically no fibers in them.

Asparagus comes in 3 varieties - white, green and lilac (purple). The color of the shoots does not depend on the asparagus variety, it is determined by the growing method. Green shoots are grown in the classic way, the sprouts are collected very carefully, because they are quite delicate and fragile. The soil at the bottom of the sprout is dug up a little, there is a place where the shoot is attached to the root, it is cut off with a sharp knife, and a stump of about 2 centimeters remains.

Green asparagus is the most common, and the taste is usually quite satisfactory to consumers.

Lilac asparagus was invented by the French and has a more piquant bitter taste than green asparagus. Purple asparagus sprouts are harvested at a time when they have recently appeared above the soil level and have not yet turned green.

The white variety of this vegetable is a delicacy, some time ago it was served only in expensive restaurants along with truffles and black caviar. This exquisite type of asparagus will be discussed further.

What is different from green?

To obtain white asparagus, an artificial mound is made of soil over the asparagus bush. Thus, young shoots grow without the presence of sunlight. They are harvested as soon as the sprouts begin to break through the soil, at which point it cracks. The sprouts remain milky white, as they do not undergo photosynthesis. Gourmets appreciate white asparagus for its milder flavor and smoother texture than green and purple sprouts.

The white variety of asparagus is the most expensive and noble, because the process of its cultivation is quite laborious, and only about 250 grams of shoots can be obtained from one adult asparagus bush. This determines the high cost and value of this product.

Benefit and harm

Asparagus has a very extensive and rich vitamin and mineral composition.

It contains:

• vitamin A, B vitamins, niacin (PP), ascorbic acid (vitamin C), vitamin E, biotin;
• folic acid, which is extremely necessary during pregnancy and lactation;
• potassium, magnesium, sodium and calcium, which regulate the work of the heart and blood vessels;
• iron, phosphorus and zinc, positively affecting the processes of hematopoiesis, the work of the nervous system, contributing to the prevention of osteoporosis, the body's ability to recover;
• a large amount of asparagine - a substance that dilates blood vessels and has a protective effect on the heart;
• fiber, which has a positive effect on the functioning of the gastrointestinal tract.

Asparagus is considered literally a healing vegetable, it has a mild diuretic and choleretic effect, helps with joint diseases such as various kinds of rheumatism and gout. Asparagus sprouts have antifungal properties, due to their high vitamin C content, they have a powerful antioxidant effect.

In addition to its beneficial properties, asparagus also has contraindications. You should refrain from eating asparagus shoots:

• with peptic ulcer;
• with a tendency to urolithiasis, since asparagus contributes to the accumulation of oxalates in the body;
• during an exacerbation of cystitis;
• with prostatitis;
• with individual intolerance to the product (sometimes causes allergic reactions).

The first step in preparing any asparagus dish is to heat it.

How to prepare the stems?

• First you need to thoroughly rinse the asparagus shoots, the scales on the head are often clogged with sand, since the white asparagus is completely covered with soil during cultivation. Therefore, if it is impossible to wash the stem from the sand, the scales are removed.
• Further, the asparagus is peeled from the top layer, it is quite coarse and hard. Therefore, it is necessary to clean the shoots with high quality so that there are no areas covered with thick skin.
• The lower part of the stem is cut by about a quarter, if the asparagus is fresh - by a fifth. Fresh asparagus is elastic, bends and returns to its shape without any problems, moisture should appear on the cut.
• The shoots are tied in bunches and immersed in boiling water, slices down. The upper part does not need to be covered with water, it is quite tender and capable of being cooked with steam.
• Asparagus is cooked for about 10-15 minutes, salt and oil can be added to the water to taste. It is important not to overcook the vegetable, the shoots should stand upright in the same way as at the beginning of the process.
• After cooking, immerse the cooked stems in a container of cold water.
• The cleanings remaining in the process are not thrown away, but used in further cooking, for example, when making soup or sauce. You can also use the water left over from the cooking process.

The best recipes

The use of asparagus in cooking is quite versatile, because you can make soup and a side dish from it, and bake it, and fry it, and pickle it for the winter. It's easy to cook at home exquisite dishes restaurant grade using fresh asparagus.

White asparagus puree soup

Ingredients:

• white asparagus - 1kg;
• milk - 3 glasses;
• butter- 50 grams;
• flour - 30 grams;
• yolks - 3 pieces;
• parsley;
• salt, pepper - to taste.

Prepare the sprouts for cooking, boil for 20 minutes. The remaining broth must be saved. Cut off the ends of the stems, leave for serving. Chop the rest of the shoots and beat in a blender with a little broth. You can additionally rub through a sieve.

Take the remaining broth, add enough milk to it so that a total of about 1 liter is obtained. Melt the butter over the fire, add flour and stir for a couple of minutes. Then pour in the broth with milk in a thin stream, stirring constantly, add the prepared puree. Cook until thick.

For serving, take a bowl of soup, place 1 yolk on the bottom and beat quickly with a fork, gradually pouring the soup. Decorate with stem tips and chopped parsley.

Pickled

Ingredients:

• 1 kg of asparagus;
• 1.5 liters of water;
• 1 glass of honey;
• peppercorns;
• wine vinegar - 1 tablespoon.

Prepare the marinade - mix water, honey, vinegar, pepper, bring to a boil. The stems must be well washed and cleaned, cut to fit the size of the container. Place the asparagus in sterilized jars and pour the marinade to the very top. Store the product in the refrigerator.

Asparagus (asparagus) is the common name for over 200 species of herbaceous and shrubby plants. The vast majority of them are not used for human nutrition, but they perfectly perform decorative functions. In addition, some types of asparagus are successfully used by doctors to treat a number of serious ailments.

At the same time, people still eat one of the types of asparagus and even consider it a delicacy. This type of asparagus is known all over the world under three equivalent names: common asparagus, pharmacy asparagus and medicinal asparagus. We will talk about it in this article ...

Types of asparagus

Many believe that soy (Korean) asparagus is a natural product that can be grown in the vegetable garden if desired. However, this is an outright delusion, because soy asparagus (fuzhu) is a semi-finished product made from soybeans and has nothing to do with asparagus. Fuju is actually a dried, compressed foam of soy milk (formed when soy flour is heated).

As you understand, about some exceptional benefit of this product needless to say, but its taste is appreciated by tens and even hundreds of millions of people all over the world. So eat to your health, just do not forget to add vegetables ...

As for white and green asparagus, they are essentially the same plant. Only white asparagus is cultivated in such a way that the stems do not have access to sunlight, and green asparagus is cultivated as a common aboveground vegetable.

Naturally, breeders are working to improve the qualities of both types of asparagus, while developing dozens of new varieties. However, as a rule, there is not much difference between them. Which, nevertheless, did not interfere at the time the best chefs There is a desperate debate on our planet whether to include green asparagus on the menus of high-end restaurants, or keep it exclusively white. By the way, supporters of green varieties won this dispute, and now this vegetable is on the menu of most VIP establishments in the world.

Well, if it is impossible without isolation, then you can divide them like this:

• white asparagus contains more minerals and vitamins
• v green asparagus a lot of chlorophyll, but less vitamins

On top of that, green asparagus tastes richer and tastier than white asparagus.

Chemical composition of asparagus

Useful properties of asparagus

Asparagus is the most common vegetable, and all of them are inherent in it. useful qualities... This means that both green asparagus and white (but not soy) asparagus are great aids in the treatment of:

• diabetes mellitus
• the genitourinary system of the body (asparagus is a wonderful diuretic)
• chronic constipation (contains a lot of fiber)
• all kinds of edema
• hypertension
• inflammatory processes in the liver and kidneys
• gout, rheumatism and other diseases associated with salt deposits in joints and organs

It should also be noted that asparagus contains a lot of asparagine, a substance that stimulates the activity of the entire human cardiovascular system. Thanks to this, regular consumption of green and white asparagus can significantly reduce the risk of "accidental" vascular occlusion, leading to strokes and heart attacks. In this case, the peripheral vessels expand, the pressure drops, and the heart rate slows down.

It has asparagus and a cleansing effect. This vegetable removes cholesterol, chlorides, urea, phosphates from the bloodstream, and slags, toxins and representatives of pathogenic microflora from the gastrointestinal tract.

And, of course, asparagus fiber is an excellent breeding ground for the symbiotic microflora that lives in the human large intestine and provides us with additional energy and vitamins.

In addition to the effects proven by orthodox medicine, there are also folk "beliefs" that endow asparagus with a number of controversial properties. Moreover, some of them have a truthful basis, and some are outright fiction. These properties include the ability of asparagus:

• safely break down and remove stones in various organs of the human body
• treat all kinds of skin conditions, including acne
• alleviate a person's condition with cystitis
• reduce the intensity and frequency of epileptic seizures
• increase potency (for this property, during the Renaissance, asparagus was even forbidden to eat by priests)

Homeopaths, who use the essence of fresh shoots of this plant for medicinal purposes, did not bypass their attention.

Whether it is worth believing traditional healers and homeopaths is up to you. But asparagus is certainly able to benefit the human body. However, not only benefit ...

Asparagus harm

TO harmful properties asparagus can be safely attributed only to its relatively high allergenicity (even to touching the sprouts), as well as the ability to irritate the gastrointestinal tract mucosa (which can be dangerous during periods of exacerbation of ulcers and gastritis). The rest requires additional scientific research, because there is an opinion that asparagus can be harmful to people:

• with prostatitis
• cystitis
• urolithiasis
• rheumatism
• high blood sugar (and, if consumed too often, leads to diabetes mellitus)

We understand very well that the list of contraindications to the use of asparagus includes diseases that seem to be alleviated and even treated with asparagus (as described in the previous section). But there's nothing you can do about it - let it be better if you have information that all this is not 100% reliable. Otherwise, there is a chance to fall prey to mistaken belief in the wrong "facts" and exacerbate already unpleasant health problems.

How to choose asparagus and how to store it?

The most useful are young sprouts of asparagus, which are smooth, firm and rich in color ( green varieties). Moreover, their distinctive feature is shoots tightly pressed to the stem. For if they have already blossomed, then the plant has already completely “ossified”.

The ideal sign of the freshness of the sprouts is the characteristic "rattle" (as when touching the washed glass), which appears at the moment when you rub two stems together.

It is recommended to store fresh asparagus in the vegetable compartment of the refrigerator, wrapped in plastic wrap. Although if there is enough space in the refrigerator, then it is better to put the stems in a jar of water and care for them as for ordinary flowers: monitor the freshness of the water, update the cut after 1-2 days. But cling film it is not canceled. Then there is a chance to keep the asparagus fresh for a whole week.

Alternatively, freeze the asparagus. You can freeze anything at all. However, be aware that housewives often do not freeze fresh stems, but cooked ones. So do not hesitate - choose the option to your liking ...