Asparagus

History and trivia - Facts about Asparagus:

- Asparagus is a member of the Lily family.

- Asparagus spears grow from a crown that is planted about a foot deep in sandy soils.

- Under ideal conditions, an asparagus spear can grow 10" in a 24-hour period.

- Each crown will send spears up for about 6-7 weeks during the spring and early summer.

- The outdoor temperature determines how much time will be between each picking...early in the season, there may be 4-5 days between pickings and as the days and nights get warmer, a particular field may have to be picked every 24 hours.

- After harvesting is done the spears grow into ferns, which produce red berries and the food and nutrients necessary for a healthy and productive crop the next season.

- An asparagus planting is usually not harvested for the first 3 years after the crowns are planted allowing the crown to develop a strong fibrous root system.
- A well cared for asparagus planting will generally produce for about 15 years without being replanted.

- The larger the diameter, the better the quality!

- Asparagus is a nutrient-dense food which in high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin.

- Asparagus has no Fat, contains no cholesterol and is low in sodium.

- Early American Indians dried asparagus for use later or to make medicine. In the dry, arid lands it is especially useful as a natural diuretic or for bladder and kidney problems. It contains a factor in preventing small capillary blood vessels from rupturing and was used for heart problems.

- Asparagus derived its name from the ancient Greek, who used the work to refer to all tender shoots picked and savored while very.

- As early as 200 B.C. the Romans had how-to-grow directions for asparagus. They enjoyed it in season and were the first to preserve it by freezing.

- In the 1st Century fast chariots and runners took asparagus from the Tiber River area to the snowline of the Alps where it was kept for six months until the Feast of Epicurus.

- Roman emperors maintained special asparagus fleets to gather and carry the choicest spears to the empire.

- The characteristics of asparagus were so well-known to the ancients that Emperor Caesar Augustus described "haste" to his underlings as being "quicker than you can cook asparagus".

- During the asparagus season every eatery in Germany, from the tiniest brauhaus to the most elegant weinrestaurant offers their regular menu and a spargelkarte, a special asparagus menu, that may list as many as 45 variations of this first spring vegetable.

- Like most Europeans, they prefer white asparagus, achieved by growing the stalks under mounds of earth so the sun does not strike them to produce chlorophyll.

- A wholesome vegetable drink can be made from the cooled cooking water of asparagus as long as it is not salted too heavily.

- Did you know that paper can be made from asparagus?

- There are approximately 500 Michigan asparagus growers.

- Michigan produces over 25,000,000 lbs. of asparagus each year. Of Michigan's asparagus crop, Oceana County harvests 9,700 acres, averaging a per acre yield of 1450 lbs, making Michigan the third in the nation for the production of asparagus.

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Nutrition Information:

- Asparagus is one of the most nutritionally well-balanced vegetables in existence. It leads nearly all produce items in the wide array of nutrients it supplies in significant amounts for a healthy diet.

Asparagus is the leading supplier among vegetables of folic acid. A 5.3 ounce serving provides 60% of the recommended daily allowance for folacin which is necessary for blood cell formation, growth, and prevention of liver disease.
- Folacin has been shown to play a significant role in the prevention of neural tube defects, such as spina bifida, that cause paralysis and death in 2,500 babies each year.

- Its wealth of nutrients, fiber and very low sodium and calorie content make asparagus a nutritionally wise choice for today's health-conscious consumer.


- Asparagus is:

- Low in calories, only 20 per 5.3 oz. serving, less than 4 calories per spear.

- Contains no fat or cholesterol.

- Very low in sodium.

- A good source of potassium.

- A source of fiber (3 grams per 5.3 oz. serving).

- An excellent source of folacin.

- A significant source of thiamin.

- A significant source of vitamin B6.

- One of the richest sources of rutin, a drug which strengthens capillary walls.

- Contains glutathione (GSH).

Source: Michigan Asparagus Advisory Board

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