“Asparagus” is from the ancient Greek, who used the word to refer to all tender shoots picked and savored while very young. Asparagus, Onions and Chives are members of the Lily family. Asparagus is widely cultivated for its tender, succulent, edible shoots. Asparagus cultivation began more than 2,000 years ago in the eastern Mediterranean region. For centuries European cultures prized asparagus for its unique flavor texture and alleged medicinal qualities. They ate it fresh when in season and dried the vegetable for use in winter. As early as 200 BC 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. The characteristics of asparagus were well known to the ancient Roman emperors. King Louis XIV of France ordered special greenhouses built so he could enjoy asparagus all year-round. Asparagus gained popularity in France and England during the 1500’s and came to the America’s with the colonists.
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 is very high in vitamin K. Asparagus is highly versatile. In China, asparagus spears are candied and served as special treats.
It is widely popular today around the world as a scrumptious, fresh, and healthy vegetable. People throughout Europe, Asia, and North America use fresh asparagus in their favorite cuisine.