Asparagus

Asparagus, its journey through the ages, and its benefits

It was the favorite vegetable of Julius Caesar, King Louis the XIV, and Thomas Jefferson. But the history of asparagus begins long before that.

The name comes from a Greek word meaning stalk or shoot. The Romans borrowed asparagus from the Greeks and cultivated it in every land they visited.

Asparagus is a member of the lily family and is related to onions, leeks, and garlic. It contains more cancer-fighting glutathione than any other food. It's packed with folic acid, which helps to prevent birth

defects and heart disease, and it's a good source of potassium, fiber, vitamins A, D, B6, and thiamin. And it is rich in rutin, which helps strengthen blood vessels.

Health-conscious dieters will be pleased to know that asparagus contains no fat and no cholesterol. It's low in sodium, and contains only 20 calories per serving.

It's almost time for asparagus to come shooting up in gardens, flower beds, and in places where it grows wild. Under ideal conditions, it can grow up to 10 inches in a day and reach up to 12 feet in height.

The best asparagus has firm, fresh stalks with tightly closed tips. Because its folate is destroyed by exposure to air, heat, or light, it's best to store it in the back of the refrigerator or in a produce drawer.

asparagus

Rich source of folate
Useful source of beta carotene, vitamin C and vitamin E
Diuretic and mild laxative