ASPARAGUS

Characteristics and History

A MULTI yeared grassy plant, blossoming greenish yellow flower in June- July, with a height of 50-150cm. grows in watery, sanded and clayish , strong soils and in woodlands.

The asparagus are grown in house balconies, and living rooms as decorative plant in flowerpots. Put around decorating flower like carnations. The asparagus has 10 types in our country . The mainland of Asparagus , named as “ kuskonmaz” in Turkish, is classified by the "Encyclopedia of Food and Nutrition" as East Mediterranean and Anatolia.

The asparagus were also grown by the Egyptians and Romans.
The Greeks eat the plant in its natural status while the Romans used to grow it specially.The Asparagus came to Paris, the kitchen capital of its time, in XIV. Louis period, who was an admirer of the plant. It has then spread to other European palaces. Its being a fashion in the kitchen dated to those years.

Cultivation Locations

Asparagus is best grown in sandy and loose soils, rich in nutritients its production is made by seeds or parts cut from the under soil parts. The plant completes its development in two to four years and commences shoots. These fresh shots are the eaten parts of the asparagus plant a plant keeps on giving shots for 15- 20 years, each new every year. The shots are harvested when the upper leaves are blossoming, approximately in 25 centimeters height. The cutting periods of the shots vary between 6-8 weeks . the shots uncut during the said period loose their softness and start to branch .the product may be harvested from an asparagus field for 15 years if it is well kept.

If an asparagus plant is not harvested and kept naturally, its length will be up to 120 cm. after the thin pinny leaves, small yellowish flowers blossom; the flowers than turn to red, pulpy fruits.

Tulle asparagus one of the widest spread of the decoration asparagus, is a vase plant grows for its nice looking thin leaves. The leaves of the plant are used in organizing bouquets in floristry.

Mostly grown in France, Italy and U.S.A. in Turkey, we rarely see the fresh fruit, rather consumed as canned products.

Uses

One of the hardest grown plant, the asparagus is a good kidney facilitator. besides, it calms the nerves and an appetizer. but, not being suiting with spinach and artichoke, they should not be eaten at the same meal. The asparagus, being planted in Aegean and MAramara regions , is amongst the demanded vegetables of the new kitchen culture. The favorite of the gustos, the asparagus should be consumed by the children. Have positive effects on liver. organizes heart beat so should be added to children’s menu during exams to calm down anxiety .

Efficient against indigestion. This vegetable, containing antioxidant substances, purifies the kidney from toxins and facilitates food digestion.

How and Where to Use?

Every kind of meal may be cooked. Soup, sauced garniture, meat dish, it has 3 types and 6 kinds. The small ones are used in salads and the bigger ones are used in dishes.

Storing Conditions

The fresh asparagus should be hard unbendable, single color and a shiny cross section when broken

Maintain freshness for 3 days when wrapped in a damp cloth .