Saturday, February 11, 2012

All about asparagus

Spring is a period of growth, and we like to look at this Green veggie preferred to develop around the garden. Asparagus is a tasty and nutritious addition to meals, and it can be eaten so many different ways. Read more to learn everything you need to know about asparagus.

Spring is the season for asparagus; It strikes its peak from April to June. However, asparagus may begin to appear during the months of February and may continue on through July.

Choose solid stems of farms and that do not appear to be discoloured or damaged. Avoid dry asparagus or wilt and seek asparagus which hermetically closed advice.

There are more than 300 kinds of asparagus, but only about 20 of them are edible. The most popular are green asparagus, but white, purple and wild asparagus are also widely consumed. While the white asparagus has a softer taste, violet asparagus is soft and somewhat fruity.

Health benefits
Asparagus is very low in calories and rich in vitamins and minerals, making it the ideal companion for your dinner plate. It contains a lot of vitamin K, which contributes to transport calcium, strengthen bones and facilitate blood clotting. It is also chock, full of folate, vitamin b to help build and maintain new cells, create DNA and prevent birth defects. Asparagus is also a good source of fibre, calcium and vitamins A, C and d. In addition, asparagus is a diuretic, ideal for the treatment of retention of swelling or water. A cup of asparagus contains only about 40 calories, with each lance containing about 5 calories, making the green vegetable a healthy choice seriously.

Fun facts
1 Asparagus is a member of the lily family.
2. The young shoots of asparagus are harvested. If you leave the plant to grow, it turns into a fern and red fruits.
3. Historically, the American Indians would be asparagus dry and use it for medicinal purposes.
4. Under perfect conditions, a spear asparagus can reach 10 inches in 24 hours.
5 Diameter of spear larger, better quality.

Kathryn Steed is a writer and editor, a Crescent recipe sharing site. For more articles like this, or for a large collection of recipes, visit:

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