Asparagus tea. Asparagus medicinal use. Useful properties of asparagus for the human body

Asparagus officinalis is a perennial plant of the Liliaceae family, which has healing properties.

It has a powerful rhizome and upright stems up to one and a half meters high.

The stems are widely covered with small leaves, in the axils of which the so-called cladodia are formed - a cluster of filamentous twigs.

Asparagus blooms towards the end of the spring period. Flowering continues until the end of summer.

Asparagus flowers grow in pairs, held together in the axils of the pedicels. They have a pale greenish color.

The fruits are spherical berries that turn red when ripe. Asparagus ripens in September.

You can look at the photo of Asparagus officinalis below:

Outdoor care

When growing asparagus, proper care is required, which is based on moderate watering, regular weeding and constant fertilization.

Cultivation and reproduction

The timing of growing asparagus is similar to the timing of growing grapes. The period from planting asparagus to harvest lasts three years.

With the onset of the third year, asparagus begins to produce young shoots every year from April to July.

With proper cultivation, this period lasts for 16-20 years.

REFERENCE: A year before planting asparagus in a permanent place of cultivation in a greenhouse or hotbed, it is necessary to grow seedlings.

Start growing seedlings

Initially, the seeds must be kept in warm water for 3-4 days, as they do not germinate well. A container with seeds can be placed next to the battery to keep the water warm.

Then the seeds are wrapped with wet gauze folded in several layers and placed inside a small container. Gauze must be constantly moistened as moisture evaporates. The process of opening the seeds will begin after a week.

ADVICE: When most seeds hatch, they must be sorted out and stored in the refrigerator before sowing.

Landing and transplant

Before planting seedlings, it is necessary to prepare the beds by supplying them with fertilizers.

Compost or rotted manure is suitable as fertilizer. The soil must be carefully dug up and loosened for good air exchange.

Landing is subject to the following conditions:

In early April, the prepared seeds are sown in grooves made in advance to a depth of 2 centimeters.

The furrows should be spaced 35-45 centimeters apart, and the distance between the seeds should reach 6-7 centimeters.

ADVICE: After the seedlings grow up to 3-4 centimeters in height, thinning should be done, leaving stronger plants.

Throughout the summer, it is necessary to weed out weeds, water regularly and, without fail, feed fertilizers based on cow dung or fermented hay.

By the end of summer, the plant will develop a rhizome and about 3-4 shoots.

With the advent of autumn, fruits appear. Now you need to pull out plants with small berries of a rich red color, set them aside for future breeding for decorative purposes. These are female individuals that give weak and tasteless shoots.

IMPORTANT: before the start of the winter season, the plants should be fertilized. In October, the plant loses its upper part and only the root part remains. The roots must be covered with peat.

Seedlings can also be grown in pots. Then more powerful and winter-resistant plants will come out.

Sowing in pots is carried out according to the same parameters as in greenhouse beds.

Sowing time is May. In pots with seedlings, manure with sand is placed and carefully distributed.

Seeds are moderately watered with warm water. Prepared seedlings are planted in open ground with the advent of summer time.

Harvesting

Harvesting begins three years after the erection of asparagus. Hilling is carried out in the spring with a height of 20-25 centimeters. Shoots begin to be cut from May. You can do this daily.

The process of cutting the shoot begins with a careful pouring of the soil to the base of the shoot. Then the shoot is cut off at a distance of 2-4 centimeters from the root, and the hole is buried with soil.

In the first year of harvest, 5-6 shoots are cut from asparagus in 2-4 weeks, in the second and subsequent years, about 15-25 cut shoots are cut per plant in 1.5 months.

Cut shoots are washed with cool water, tied into bundles of 500-1000 grams and put in a refrigerator or a fairly cool room.

So the shoots are stored for up to 3 weeks.

Shoots can not be collected in bunches, but distributed vertically inside wet river sand.

After harvesting the asparagus, the soil is tilled. The earth is loosened, saturating with oxygen, watered.

Then complex mineral fertilizers, peat, rotted manure are applied.

Benefit and harm

Asparagus shoots contain a certain amount of protein and amino acids, various minerals, vitamins.

Asparagus is a popular product in the diet. It is used in salads and soups.

Green shoots are healthier than bleached ones.
Asparagus is low in calories. Refers to vegetable crops. The taste is similar to green peas.

Asparagus is contraindicated in diseases such as rheumatism, various inflammations of the genitourinary system.

Diseases and pests

Rust;
asparagus fly;
Asparagus ratchet.

asparagus rust caused by a fungus that grows directly on the plant.

The disease that appears in the spring does not give itself away at first, and a little later the stems are covered with oval pads of a dirty rusty color, which eventually merge together and form voluminous stripes.

A diseased plant slows down its development, bringing little harvest.

Plants planted on sandy soil are more affected by this disease.

IMPORTANT: At the first sign, damaged shoots must be removed.

asparagus fly- an insect with two brown wings, reaches a length of 5 mm. The activity of flies lasts from April to July.

The fly lays its eggs on asparagus shoots. A week later, larvae emerge, which gnaw hollow passages inside the stems. As a result, the plant is deformed and turns yellow.

IMPORTANT: Asparagus flies can be controlled only by timely identification and removal of them. In advanced cases, it is necessary to transplant the asparagus to another place.

asparagus ratchet- This is a beetle with an orange back and a dark abdomen, reaching a length of 6 mm. Beetles attack asparagus from the beginning of June and live on it until the end of summer. They gnaw on the stems and leaves of the plant. The beetle lays its eggs on the upper parts of the shoots.

The fight consists in the destruction of the remains of the affected plants.

IMPORTANT: With a large-scale spread of the pest, asparagus is transplanted to a new place.

Medicinal asparagus can be called a healing medicine and a delicacy product that brings a lot of health benefits, but growing it requires great responsibility, hard work and patience.

Useful video

You can also admire Medicinal Asparagus on the video:

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The benefits and harms of asparagus have long been studied. There are many facts about this product. But no matter how culinary experts around the world sing it, it is definitely not useful for everyone. Let's see what is valuable hidden in asparagus? And why should some people give it up?

Mankind knows more than 200 species of asparagus, but only one of them is used for food. It is called asparagus officinalis or common.

Both white and green asparagus are the same species. Only the first is a part of the shoot that grew underground. And the second is the shoots that ended up on the surface.

It is believed that white asparagus is healthier, it has more vitamins. And in the green part of valuable trace elements is destroyed under the influence of photosynthesis. However, connoisseurs note that delicate emerald-colored shoots taste better.

Asparagus is over 90% water. Young stems accumulate less than 2% protein. The vegetable contains practically no fat (0.1%). It produces very few carbohydrates (3%), but there is a sufficient amount of dietary fiber (1.5 g per 100 g of product), so eating asparagus has a beneficial effect on bowel function.

Popular in European countries, the delicacy is not very nutritious. Asparagus dishes can be cooked during a diet, because 100 g of raw asparagus contains only 20 kcal.

Despite the low energy value, the nutritional role of vegetable crops is great. Asparagus contains in an accessible form B vitamins, folic acid, vitamin C, K and β-carotene. Also in a small amount there is a fat-soluble antioxidant - tocopherol (vitamin E).

Minerals accumulate in the pulp: potassium, calcium, manganese, copper, phosphorus, iron and selenium, which is important for women's health. The plant contains beneficial amino acids such as asparagine and arginine. These compounds stimulate cardiac activity and help purify the blood.

Sprouts contain a large amount of biologically active substances - flavonoids, which are known for their antibacterial and antioxidant properties.

Asparagus - useful properties

First of all, the beneficial properties of asparagus are determined by the content of a large amount of dietary fiber in it. Their sufficient consumption is simply necessary for the normal functioning of the intestines. Vegetable dishes serve as an excellent prevention of constipation.

The ability of asparagus to stimulate the secretory activity of mucous membranes was noticed in ancient China. There, the dosage form of this plant was used as an antitussive. Drinking asparagus juice promotes the formation and thinning of phlegm, which makes it easier to expel.

Asparagus as a culture has been known to mankind for more than three thousand years. In Egypt, it was used to cleanse the liver, in Asia - to prepare remedies for abscesses, in Europe - for kidney diseases.

In modern nutrition, asparagus is considered an effective diuretic. Doctors recommend using it to get rid of excess fluid, reduce weight and reduce swelling.

Together with the liquid, asparagus removes excess salts from the body. Slightly relieves pressure. Thins the blood. Slows down the heart rate.

Benefits for men, women, children, the elderly

Useful properties of asparagus apply to literally everyone. Men can use it to prevent sexual impotence. Back in the Middle Ages, asparagus earned the title of a powerful aphrodisiac. In addition, it helps to fight inflammation in the urinary tract.

Women eat asparagus to keep young. Flavonoids, vitamins C, E and carotene have a beneficial effect on the skin. The mineral complex of asparagus supports the endocrine system, stimulates the reproductive function. Asparagus is useful in the early stages of pregnancy, as it contains folic acid, which is necessary for building the nervous system of the fetus.

Asparagus can be introduced into a child's diet from the age of two. This product contains a large amount of potassium, which helps to form skeletal muscles. In addition, asparagus contains lysine, which has antiviral and immunomodulatory activity. It is useful for teenagers to eat a vegetable to prevent the appearance of acne.

Older people need to pamper themselves with a delicacy more often. Asparagus contains a lot of heart-healthy substances. It has a mild sedative effect, slightly reduces blood pressure, prevents blood clotting and the formation of blood clots. Young sprouts are a good way to prevent the development of atherosclerosis and diabetes.

plant application

Both the edible part of the plant and the sprawling rhizomes hidden deep underground have useful properties.

Initially, only medicines were prepared from asparagus, and only then it began to be cultivated as a vegetable crop.

Asparagus in folk medicine

In folk medicine, powder from the dried rhizome is more often used. It is measured in the right quantities, poured with boiling water and curative infusions are prepared from it.

Less commonly, the aerial part of the plant is taken for brewing. The shoots are ground into gruel and infusions are made on the basis of this mass. Juice is also obtained from the edible part of the plant, which is also used for medicinal purposes.

With the help of asparagus, traditional medicine offers:

treat diseases of the urinary tract;
cleanse the liver;
strengthen the heart muscle;
deal with high blood pressure;
lower the level of bad cholesterol;
to prevent diabetes mellitus;
get rid of cough;
strengthen immunity;
fight joint pain with rheumatism;
treat skin inflammatory diseases.

The duration of treatment with asparagus usually does not exceed 10 days. Longer use of teas and decoctions based on the rhizome of the plant can provoke the appearance of allergic reactions.

In cosmetology

Asparagus is used in cosmetology due to its antiseptic effect, and the ability to slow down aging. A decoction of asparagus is rubbed on the skin to suppress inflammation and get rid of acne. The fresh juice of the plant is used for anti-aging purposes. It is applied to the face as a nourishing and moisturizing agent.

Anti-aging masks are prepared from asparagus shoots by mixing the crushed mass with other natural ingredients: dairy products, vegetable juices, essential oils.

Benefits for weight loss

The dietary properties of asparagus have been mentioned more than once. It stimulates urination, forcing the body to get rid of excess water. During the asparagus diet, the severity of edema decreases, excess salts leave the body, digestion, absorption of trace elements, and metabolism are normalized.

These changes lead to a natural detoxification of the body and gradual weight loss. The plant has a low energy value, so it is difficult to oversaturate it.

Asparagus in cooking - 5 popular recipes with asparagus

The young shoots themselves are very tasty. They do not require complicated cooking. The main task is not to spoil the natural product.

Asparagus is best lightly baked, stewed, boiled, or steamed. To keep all the useful substances, it does not need to be cooked for a long time.

More often it is served as a side dish for steaks, fish or poultry meat. It is better not to delay cooking. Delicious dishes are obtained from fresh succulent shoots.

If the asparagus is wilted, soak it for several hours in cool water with a little sugar. Then it should be cut. It is very easy to do this. Take the shoot at both ends, bend it, and where it broke, you need to make a cut. Cut the remaining stems the same amount.

It is necessary to cut off the lower part, as it is of no value. Asparagus stumps are dense, stiff and unpleasant in taste. They are not eaten.

Remove the skin from the stalks of asparagus, as it can make the finished dish bitter. The easiest way to peel asparagus is with a special vegetable knife.

Asparagus stewed in oil

The secret to this recipe is the use of butter. If you did not understand the taste of asparagus before, now you will definitely taste it.

Put a tablespoon of butter in a preheated pan and add about the same amount of olive oil. After the fat has melted, throw half a spoonful of sugar and a pinch of salt into it.

Arrange two bunches of chopped asparagus in the skillet. Stir. Fry it lightly over medium heat. Then add half a glass of water. Cover and simmer for four minutes over low heat.

Some juice will come out of the asparagus. Open the lid. Add fire. Stirring constantly, fry the vegetables until all the moisture has evaporated from the bottom of the pan.

Now the asparagus can be laid out on a beautiful dish and served as a side dish.

Asparagus in cheese sauce

Asparagus should be boiled in boiling water with a little salt and sugar added. After 7 minutes, it must be removed from the pan and poured with ice water. This is done so that the stems can retain their beautiful green color.

The sauce is prepared in a deep saucepan, ladle or small saucepan. First, 50 g of butter is melted. Then a spoonful of flour is added to it. All this is thoroughly mixed until the lumps disappear.

Then a glass of milk is poured into the mass. Bring almost to a boil. And pour 50 g of grated hard cheese into the hot mixture. For piquancy, you can add a few more pieces of blue cheese to the sauce.

When everything melts and becomes homogeneous, remove the saucepan from heat. We spread several stalks of asparagus on a dish, pour over the sauce and decorate with fresh chopped herbs.

Baked asparagus

In this recipe, there is no need to specify the proportions of the ingredients. Everything is taken into account.

The baking sheet is generously greased with olive oil. Spread the asparagus evenly on the bottom in one layer. Sprinkle with grated garlic. A small amount of salt. Drizzle generously with olive oil. Put in a hot oven (215˚С) for 7-15 minutes.

The cooking time of the vegetable depends on the thickness of the shoots and on the degree of readiness of the dish you want to get. Thin stems can be removed after 5-7 minutes. During this period, the asparagus will be baked, but will still crunch a little. If you like very soft vegetables, you can keep them in the oven for 5-10 minutes longer.

Sprinkle the finished asparagus with grated cheese and drizzle with lemon juice just before serving.

Omelet with asparagus

Asparagus stalks should be thrown into cold water, put on fire, bring to a boil and boil for 3-5 minutes. During this time, beat 4 eggs. Add to them 25 g of grated Parmesan cheese, a few mint leaves torn by hand and a little salt.

Pour the egg mixture into a greased skillet with olive oil. Fry it until half cooked. Place the asparagus stalks in the middle and place the omelet in the hot oven.

Hold it there for literally 2-3 minutes. Then take out, put on a plate and immediately sprinkle with grated parmesan and fresh mint.

Vegetable cream soup

Prepare this soup and delight your family with a delicious yet very simple dish. Prepare a bunch of green asparagus. Break off the hard base from each stem. Coarsely chop tender shoots.

Peel one onion. Roughly chop it into large pieces.

Heat olive oil in a frying pan. Place the onions and asparagus on the bottom. Sprinkle with minced garlic (about 5 cloves). Fry the vegetable mixture until a barely noticeable golden crust appears.

Put the vegetables in a saucepan. Pour in half a liter of chicken broth. Bring to a boil and simmer the soup for 10-15 minutes until the vegetables are quite soft.

Add a glass of milk, salt and pepper to taste. After the contents of the pan boil, cook everything over low heat for another 3 minutes.

Remove the soup from the stove and use a blender to puree it. Pour the finished dish on plates and garnish with the fried halves of the asparagus stalks.

We shared the most simple recipes, thanks to which you can quickly prepare delicious and at the same time healthy dishes and side dishes.

Maybe someone will remember another name - "Korean asparagus". We'll explain right away. It has nothing to do with the real vegetable. Soy asparagus or fuju is the dried froth skimmed from boiling soy milk. This is a completely different product. It does not even resemble real asparagus in taste or structure.

The harm of asparagus for the body

Since we have considered all the positive aspects of asparagus, it is worth talking about how it can be harmful. Some people have persistent intolerance to this vegetable. In folk medicine, there is such a term "asparagus scabies", this is when a susceptible person develops allergic spots even after short-term contact with the product. Of course, such people should not eat asparagus.

The plant is rich in saponins, which in large quantities can have a bad effect on irritated walls of the stomach and intestines. Therefore, during the period of exacerbation of inflammatory diseases of the digestive system, it is better to refuse the delicacy altogether.

Despite the fact that asparagus helps to cope with inflammatory diseases of the urinary tract, its consumption should be limited during attacks of renal colic. Since the vegetable contains a large amount of oxalic acid, it falls under the restrictions prescribed by the diet for this disease.

Asparagus is a perennial herb with a wide medicinal spectrum of action. .

The stem is erect (one or more), green, rather thin, with branches spaced at an acute angle.

The leaves are small, scaly, triangular, with a spur at the base, bunches of soft needle-shaped green twigs sit in their axils.

Flowers 1-2 per stem and branches, with drooping pedicels, greenish-white with yellowish-green veins, small, bell-shaped, with six lobes.

The fruit is a globular bright red berry. Blooms in June. The fruits ripen in early September.

Propagated by seeds, renewed from the rhizome. It grows in water meadows and coastal cliffs.

Preparations are basically possible only in the case of cultivation.

Asparagus, whose openwork branches can be found in any garden, meanwhile, is an extremely ancient cultivated vegetable plant with valuable healing properties.

This is a plant that is found throughout Russia, Siberia, the Caucasus and Kazakhstan.

She prefers to grow in floodplain meadows, between shrubs, on forest edges.

Asparagus is grown for medicinal and ornamental purposes.

Useful properties of asparagus

Asparagus has a strong diuretic effect.

Asparagus lowers blood pressure, slows the heart rate, improves liver function and increases heart contractions.

Due to its numerous chemical composition, asparagus has laxative, analgesic and sedative properties .

Asparagus is used as a good anti-inflammatory and blood purifier

Asparagus shoots contain a decent amount asparagine so asparagus improves performance kidneys.

Asparagus can relieve fatigue .

Asparagus promotes elimination from the body phosphates, urea and chlorides.

The use of asparagus in medicine

The herb of asparagus officinalis contains asparagine, koniferin glycoside, saponins, chelidonic acid, vitamins B and C, carotene.

Used in scientific medicine kidney and heart diseases.

Experiments have shown that when injected into a vein, asparagine and asparagus extract lower blood pressure, slow down the heart rate, increase contractions, dilate peripheral vessels, increase diuresis.

Asparagus extract causes a more significant and prolonged reduction in blood pressure than asparagine.

Diuretic action associated with a decrease in reabsorption in the tubules, and filtration is not disturbed.

Asparagus is also used as an infusion, which is prepared as follows:

3 teaspoons of crushed rhizomes with roots, as well as young shoots and asparagus grass, are poured with a glass of boiling water, the vessel is closed and wrapped for 2 hours, then its contents are filtered. Take 1 tablespoon every 2 hours.

At kidney disease the following collection is recommended: initial herb 1 part, curly or horse sorrel root 1, nettle leaves 2, rose hips (pharmacy) 2, plantain leaves 2, asparagus root 3, wild strawberry leaves 3, horsetail grass 5 parts.

At massive edema add 1/2 part parsley herb. A tablespoon of the collection is poured with 1-3 cups of boiling water. The vessel is closed and wrapped for 30 minutes. Take 10 minutes before meals, 1 tablespoon.

Finds application in acute and chronic nephritis with sufficient kidney function, with diseases of the renal pelvis and bladder.

Asparagus stimulates the body's immune system, relieves vasospasm, reduces headaches.

Asparagus rejuvenates the body and makes him stronger.

An infusion of asparagus rhizomes is used for pain in the joints, diseases of the skin, kidneys and inflammation of the urinary tract and bladder.

Asparagus is used with neuroses, impotence, atherosclerosis and tachycardia.

Asparagus increases appetite, improves digestion, helps with whooping cough, diabetes and rheumatism.

Infusion of asparagus root for coughs. To prepare it, take 10-15 grams of asparagus root and grind it into powder. Pour the raw material with a glass of boiling water and leave to infuse for half an hour in a water bath. After straining, the infusion is taken three times a glass.

This infusion has diuretic and antipyretic action.

Asparagus decoction .

Taking the shoots of asparagus, they are crushed to a state of powder. Now take 1 tablespoon of this powder and pour a glass of water. We put in a water bath for 20 minutes. Remove from the water bath and leave for about 40 minutes. We take a ready-made broth of 50 ml at rheumatism or joint pain.

A decoction of asparagus for arrhythmia.

It is prepared as follows: take 1 tablespoon of chopped asparagus root and pour a glass of boiling water. Put on fire until boiling, and hold for 2 minutes. Next, 2 teaspoons of dried asparagus grass are added to the hot brew. Remove from heat and wrap in a towel for 2 hours. Ready broth is taken 2 tablespoons three times a day. You need to drink a decoction only half an hour before a meal. The course of treatment is 1 month.

The use of asparagus in traditional medicine

In folk medicine, a decoction of asparagus herb is taken for pain in the heart, for diseases of the kidneys and bladder.

. With anemia, weakness for the prevention and treatment prostatitis:

mix the juice of young shoots with carrot juice in a ratio of 1: 2 and take a mixture of juices 1 tbsp. l. 3 times a day before meals.

. With prostatic hypertrophy

: 1 tbsp. l. crushed fresh rhizomes pour 1 tbsp. boiling water, bring to a boil again, leave for an hour, strain. Take 2 tbsp. l. infusion 3-4 times a day for 20 minutes. before meals. The same recipe is suitable for the treatment of inflammation and cirrhosis of the liver.

. With hypertension, atherosclerosis, edema of cardiac origin :

1 st. l. crushed fresh shoots pour 1 tbsp. boiling water, keep on low heat for 5-7 minutes, leave for an hour, strain. Take 1/4 tbsp. infusion 3-4 times a day for 20 minutes. before meals (instead of infusion, you can drink the juice of young shoots 1 tsp 2-3 times a day before meals).

. For gout :

3 art. l. fresh young shoots pour 1.5 tbsp. boiling water, keep on very low heat until there is 0.5 tbsp of water left, strain and squeeze the raw material. Take 2 tsp. condensed broth 3 times a day before meals (instead of infusion, you can take juice 2 tsp 3 times a day).

.With cystitis, cholecystitis, cholelithiasis:

2 tbsp. l. crushed fresh shoots, pour 0.5 liters of boiling water, keep on low heat for half an hour, cool, strain and add the broth with boiled water to the original volume. Take 0.5 tbsp. decoction 2-3 times a day for half an hour before meals.

Asparagus for joints

Asparagus is better known as a plant widely used in cooking, especially American.

Since it is used less frequently in our country, for you there are several recipes for preparing various dishes from this plant rich in proteins and vitamins, which in principle is beneficial for the body and contributes to the treatment and prevention of many diseases, especially articular ones.

The upper part and young shoots are used in the preparation of various salads, soups, as a side dish, canned for the winter, and the skin is not removed from the green asparagus, and the white asparagus is peeled from top to bottom before cooking.

Drinks are prepared from the seeds, which resemble hot chocolate in aroma, the fruits are considered a coffee substitute.

To prepare a salad, chopped stems can be slightly stewed, adding spices and vinegar to taste, drain the water, season with dill and parsley, add an egg, butter or mayonnaise and serve.

You can diversify this salad - for example, make it with boiled carrots and parsley roots or canned green peas and corn.

Canned Asparagus:

Boil asparagus stalks in salt water, put heads down in sterilized jars, pour salty broth (100 g of salt per liter of water) and sterilize 2 times for half an hour.

Growing asparagus

Asparagus is usually grown from seedlings.

seedlings can be planted in ridges, or in pots - it depends on the desire of the person.

Seedlings in ridges are grown at the end of May.

To do this, you need to sow the seeds in open ground. After 3-4 weeks shoots will appear.

If you want to speed up the emergence of seedlings of asparagus, then it is enough to soak the seeds for 6 days in warm water, which is changed to a new one every day.

To maintain the correct temperature, the container in which the seeds are located is placed on the battery.

After that, the seeds should be put on a damp cloth for 4-7 days.

The rag needs to be covered with a plastic bag - it will not let it dry out. The soaked seeds will sprout after 2 weeks, but the seeds that were still in a damp cloth will sprout faster - on the 7th day.

For seedlings, you need to prepare the ridges: rotted manure or compost is brought into them. The soil needs to be dug up and loosened.

Seeds are sown at a distance of 7 cm from each other. Seeds are buried 2 cm into the soil. When seedlings appear, thin out, leaving the strongest plants.

On the ridges, seedlings will grow 1-2 seasons, because they grow slowly. During the period of seedling growth, you need to constantly water the plant and apply nitrogen fertilizers.

At the end of summer, the plant should develop about 4 shoots and a rhizome. For the winter, the plant is fertilized. In October, the aerial part of the plant dies off, and after that it is necessary to cover the planting with peat.

Seedlings planted in pots produce stronger and more winter-adapted plants.

It is necessary to plant seeds in the same way as in ridges, only sowing is done in May in small pots.

Seeds are sown carefully so as not to damage the seedlings.

Fall asleep in pots for seedlings manure, peat, sand or garden mix. Seeds need to be watered, gradually hardened.

Seedlings can be planted in the ground in early summer.

After harvesting the asparagus, the soil must be cultivated. For this, loosening, watering and applying complex fertilizers are done.

And also peat or humus is introduced into the soil.

Asparagus Contraindications

There are no contraindications to the use of asparagus, but you should not forget about individual intolerance, as it has a place to be.

Wise mother nature gave people a lot of all sorts of useful plants that are rich in nutrients, vitamins, minerals and have healing properties. One of these gifts of nature is asparagus. What kind of plant is this, what is its use and culinary value - the topic of our article.

What is asparagus

This is a perennial plant that is part of a large family of asparagus, distributed throughout the Earth, in areas where a dry climate prevails. The plant has a developed, thick rhizome and long, juicy, branched, most often creeping shoots with small leaves resembling needles.

The shoot tips of some species are edible and are even considered a delicacy. The color of the foliage can be very different: green, whitish, pinkish, slightly lilac, etc.

Types of asparagus

There are about 200 types of asparagus. Some of them are herbs, others are shrubs. Herbaceous species are distinguished by remarkable nutritional or healing properties. There are very few species used in cooking. Let's talk about them in more detail.

Actually, "soy asparagus" has nothing to do with the asparagus family. It is a product derived from soy milk, which is an ingredient in Far Eastern cooking. In Chinese cuisine, it is called "fupi" or "fuju", in Japanese and Korean - "yuba".

Important! Excessive consumption of soy food increases the risk of pancreatitis, so consume it in moderation.

Here's how fuju is made: soybeans are soaked until the beans swell to double their size, then they are crushed into a paste. The paste is pressed, and the milk is drained and boiled. The film that covers the surface of the milk is collected and dried for 10-15 days. The dried mass is the "yuba" or "fuzhu".

This crop is grown in loose, nutrient-rich soil. The lack of light during growth makes the shoots white. The cultivation of this species is a very laborious process, and therefore it is so expensive.

White asparagus, which is harvested for the first time in March, is considered a delicacy and is popular in many European cuisines. For a long time it was considered an aristocratic product and was present in the menu of only elite restaurants. But the established opinion that it is better than green is a big delusion. Read more about it.

Did you know? The first recipe for asparagus appeared at the end of the 4th, beginning of the 5th century. n. e., in the ancient Roman culinary book "Apicius Corpus", compiled by the famous gourmet and glutton Apicius.

Another name for this species is medicinal or Asparagus officinalis. The most common and widely cultivated crop from the asparagus family. Her homeland is the Caspian coast and the Mediterranean. For a long time, she was given less preference than white. However, today this injustice has been eliminated.

After all, green asparagus has a richer taste, and, as it turned out, contains more nutrients. For example, chlorophyll, which is not found in white form, and which enriches the tissues of the human body with oxygen. Today, green asparagus is valued as highly as white asparagus.

This is the result of a special cultivation, where the plant is grown in the dark, periodically allowing sunlight for a short time. As a result of this light regime, anthocyanins are formed - pigments that give plants a red, purple or blue color.

The disadvantage of such aesthetic experiments is the bitter taste of purple asparagus, which, by the way, acquires its native green color during heat treatment. Due to the difficulty of growing, the purple species is rarely found on the shelves of markets and on store shelves.

Like fuzhu, it has nothing to do with the asparagus family. It is more correct to call it "asparagus beans", which, like soybeans, belongs to the legume family. And she got her name due to the similarity of her unripe pods with asparagus sprouts. It is the pods that are eaten.

Green beans are ideal for vegetarians and vegans because they are high in protein. Read more about this below.

Other names for this plant are soleros or salicornia. It also has nothing to do with the Asparagus family. However, this is not an algae, as the name suggests. This is a succulent from the amaranth family, which grows in very salty soils off the coast of the seas and salt lakes, as well as ravines. Distribution area: Eurasia, Africa and North America.

The name of sea asparagus is associated with its taste. On the one hand, it is quite salty, with the smell of iodine, on the other hand, it is similar in texture and taste to real asparagus shoots. Salicornia can be eaten fresh or processed. By the way, heat treatment helps to get rid of excess salt.

What is useful in asparagus

The nutritional value of any type of this product is determined by the richest content of nutrients.

Soy contains such micro and macro elements as: iron (Fe), potassium (K), calcium (Ca), lecithin and, of course, proteins.
White contains: K, Ca and phosphorus (P).
In green and purple there are: selenium (Se), K, P, magnesium (Mg), Fe, copper (Cu) and manganese (Mn).
Legumes are rich in easily digestible protein, similar in properties to meat and fish proteins, as well as Mg, Ca, and Fe.
Salicornia contains a lot of Na and iodine (I), as well as K, Mg, Ca, Fe.

Did you know? Asparagus was first described as a medicine by the famous Greek healer Hippocrates, back in the 4th century BC. e.

Recall the biological role of microelements that are part of a particular species.

asparagus stalks

The shoots of white, green and purple asparagus contain the following useful substances: tyrosine, aspartic acid amide, vitamins A, B1, B2, C and PP, Ca, K and Fe, succinic acid.

Did you know? Asparagus leaves contain substances that accelerate the breakdown of alcohol breakdown products in the liver. Therefore, they are used to relieve a hangover.

In addition to the formation of connective tissues, strengthening bones and participating in hematopoiesis, macro- and microelements contained in asparagus stalks help the functioning of the kidneys, liver, and genitourinary system.

Raw stalks are useful in recovering from colds. Decoctions of shoots are included in the complex treatment of cardiac neuroses. From the sprouts, an eczema tincture is prepared, which is used for lotions. Recipe for tincture: Steep 30 g of asparagus stalks in 100 ml of alcohol for 2 weeks.

From late summer to mid-autumn, asparagus berries ripen, looking like bright red balls. Ripe fruits are more than 30% fructose. They also contain citric acid and vegetable fats. Therefore, ripe berries are harvested and dried.
An infusion of berries helps in the treatment of hemorrhoids, dysentery and sexual disorders. Recipe for impotence infusion: throw 7 ripe berries into a thermos with boiling water (250 ml), close the lid and leave for 8 hours. Drink a tablespoon 4 times a day.

Did you know? In the German Empire during World War I, asparagus seeds were used to produce ersatz coffee.

This is such a strong diuretic that in its pure form it is not recommended - the burden on the kidneys is too high. Usually asparagus juice is used as a cocktail with other fruit or berry juices. In addition, it accelerates the breakdown of oxalic acid, so it is recommended for the relief of gout attacks.

And the juice is an excellent cosmetic product. It is used to cleanse, soften and nourish the skin. Also, corns and papillomas are treated with lotions from juice.

Proteins (or polypeptides) are involved in almost all metabolic processes, as well as in the construction of intracellular structures. They act as signals transmitted between cells, participate in the creation of the extracellular matrix. The daily intake of proteins by an adult depends on his physique and ranges between 70 and 100 g.

Did you know? Asparagus is not only a food product. Semi-shrub species, due to their splendor, are used in horticulture and floristry.

Soy is very rich in proteins: 100 g contains more than 40 g of proteins, that is, by eating 180-200 g of “Korean asparagus”, you will cover your daily protein intake. The remaining species are poor in polypeptides. Protein content in other types of asparagus (per 100 g of product):

white, medicinal and purple - 2 g;
legume - 3 g;
marine - 5 g.

Types of asparagus and the vitamins they contain:

soy: A, B1, B2, B5, B6, B9, B12, C and PP;
white: A, B1, B2, C, E;
green and purple: A, B1, B2, B4, B9, C, E;
legume: A, B1, B2, B4, B9, C, E;
marine: A, B1, B15, C.

The effect of vitamins on the human body:

calories

The daily rate of energy consumption for each person is different and depends on his profession, additional physical activity, gender and anthropometry. For some, the norm is 2000 kcal / day, and for someone - 4000 kcal / day. Excesses are converted into dormant energy of fats. The more these fats, the worse for a person.

That is why some people are so careful about their diet. And in this regard, real asparagus is an excellent product for a healthy life, because it is very low in calories. But you can’t say the same about fuju, rich in proteins and vegetable fats.

Calorie content of different types of asparagus (per 100 g of product):

soy - 390 kcal;
white, medicinal and purple - 20 kcal;
legume - 50 kcal;
sea - 130 kcal.

Despite the high calorie content (much more than wheat bread), soy asparagus is very healthy, because it contains a lot of valuable substances. It is indispensable for people suffering from allergies to gluten (wheat protein) and milk protein.

Medicinal properties

As already mentioned, asparagus, in addition to nutritional value, also has healing properties, especially Asparagus officinalis, i.e. medical. But first things first. Fuzhu is recommended for the prevention of osteoporosis, malignant tumors and cardiovascular diseases.

White, green and purple asparagus have a beneficial effect on the functions of the kidneys, liver, gastrointestinal tract and even the heart. They are recommended in the complex treatment of epilepsy, diabetes, dropsy, hemorrhoids, allergic reactions, arthritis and, of course, obesity.

Also, medicinal asparagus is useful for pregnant women and is used in the treatment of urological diseases in men (read more about this below).
Asparagus beans, according to experts, are useful for preventing cardiovascular diseases (arrhythmia, hypertension, atherosclerosis, etc.), pyelonephritis, urolithiasis (urolithiasis), etc.

Sea asparagus is used as a diuretic, diaphoretic, anti-inflammatory, laxative and invigorating agent. A decoction of it is drunk with cystitis, kidney stones and dropsy. Alcohol tincture of salicornia is an excellent anti-inflammatory agent. It is recommended to rub it into the joints for gout, arthritis and rheumatism.

For men

Even in ancient Egypt, and then in Greece, court healers recommended asparagus to their pharaohs and kings as a means to increase their male power. Modern science has confirmed these guesses of the ancient healers.

Yes, indeed, in the juice of medicinal asparagus there is aspartic acid amide - an amino acid that is used today for the prevention and treatment of diseases of the prostate and urinary system, as well as to increase potency.

During pregnancy

Due to the high content of vitamin B9 (or PP), asparagus is very useful during pregnancy and lactation. After all, folic acid is involved in hematopoiesis, in the synthesis of DNA, in the growth and reproduction of cells, in the formation of the nervous system and brain of the future person.

With a deficiency of folic acid in the body of a future mother, the formation of the placenta may be disrupted, and in the future, its detachment may occur, the fetus may develop a heart disease or a defect such as a split lip. It also increases the likelihood of miscarriage or fetal growth retardation.

Important! As Paracelsus said: "Everything is poison and everything is medicine - this is determined by the dose." So, the daily requirement of a pregnant woman for vitamin B9 should not exceed 0.4 mg, which corresponds to 150 g of fresh asparagus.

With diabetes

Asparagus officinalis is very effective in the complex treatment of diabetes. After all, with all its richness in minerals and vitamins, it is a low-calorie product, and this is vital for diabetics who are predisposed to being overweight.

But its main therapeutic properties in this case are the regulation of blood sugar and the normalization of the functioning of the pancreas. Its constant use contributes to the stabilization of insulin in the body.

Contraindications

For all its nutritional value and healing benefits, asparagus has contraindications. Such cases include individual intolerance and peptic ulcer. Most often, an allergy manifests itself in the form of a rash on the skin.

Asparagus is contraindicated in gastric and duodenal ulcers due to the presence of saponin in it, which irritates the gastric and intestinal mucosa. Excessive passion for fuzhu is fraught with the development of diseases of the pancreas and thyroid gland.

How to cook

There are a lot of recipes for cooking different types of asparagus. There are so many of them that you can make a separate cookbook, so we will limit ourselves to describing the general rules for cooking. All types of asparagus are used either as garnishes for other foods, or as part of some dishes.

Preparation of soy fuju. Fuju (or yuba), the production technology of which was described above, is not a ready-to-eat product, but a semi-finished product that needs to be refined before being included in other culinary recipes. The preparation process is very simple: fuju is soaked for 24 hours in cold water, and after it swells, it is squeezed out, removing all moisture.

Important! Some chefs, citing lack of time, pour boiling water over fuju to soak it quickly for 2 hours. But in this case, the product turns out to be more rigid and loses its gastronomic value.

Cooking Tricks for White, Green, and Purple Asparagus.

Asparagus is eaten fresh, boiled, fried, baked and steamed.
You can peel the stems with a potato peeler, while the green one needs to be cleaned from the middle of the sprout down, and for the white one - only the upper part.
Blanch the asparagus for 5 minutes in salted boiling water before cooking.
The most common cooking method is to boil the shoots tied in a bunch, in a standing position, so that the tender tops stick out of the water and do not boil, but steam.
When boiled, lemon juice added to the water improves the flavor of the asparagus shoots.
So that after cooking the stems are crispy and retain their color, they are immediately cooled in cold water.

AT The seeds of unripe bean pods contain phaseolunatin, an enzyme that can cause food poisoning due to hydrocyanic acid, which is part of it. To prevent this from happening, the pods must always be subjected to heat treatment.

The most common way to prepare asparagus beans is by boiling. It is dipped in boiling water for 5 minutes. Otherwise, it will spread into fibers.
The secret to cooking sea asparagus. Due to the significant salt content in salicornia, it is prepared without the addition of salt and, if boiled, then in a large amount of water.

How to choose

Soy, bean asparagus, and salicornia are easy to choose from. But real asparagus is fraught with certain secrets. The asparagus harvest season starts at the end of March and ends at the end of June. It is believed that early shoots are the most tender and tasty. When buying asparagus, you need to pay attention to the length of the sprouts.

The most delicious specimens should not be longer than 15 cm from the top. You also need to pay attention to the shape and density of the shoots: in quality asparagus, they are round (not flat and not ribbed), elastic and not too thin, with a uniform color (without dots and spots) and dense closed tops. Fresh stems are odorless. In high-quality packaging, there should be no condensation.

How to store

Store-bought asparagus, even if properly stored, retains its freshness for no more than three days. And in the frozen state, it loses some of its taste. Many factors affect the shelf life: the quality of the stems, the temperature regime, and much more.

Secrets to storing white, green and purple asparagus:

only shoots with closed tops are suitable for storage,
green asparagus can only be stored no more than 15 cm long, while thin sprouts are not suitable for this purpose;
white asparagus for storage is chosen with thick stems;
asparagus is stored in the refrigerator, in the form of a bouquet, placed in a container of water, or wrapped in a cloth;
the stems must be clean, without plaque and dried skin;
before storage, asparagus should never be washed;
frozen asparagus can be stored for 5-7 days, then the stems retain their taste;
for storage in the cellar for several weeks, sections of the stems are burned until charred, and then, each sprout is wrapped in paper, placed in a box and sprinkled with charcoal.

Now, passing by the vegetable section of the supermarket or walking through the market, you, having seen bunches of asparagus, may remember our article and decide to treat yourself to this healthy delicacy.

Distinctive features of asparagus and distribution area
Asparagus (lat. Asparagus) is a perennial plant with one or more herbaceous erect thin green stems, from which stems extend at sharp angles.

Other names: common asparagus, pharmacy asparagus, chill, asparagus.

The leaves are triangular, very small, with small tufts of needle-like processes in the axils. At the time of flowering, which usually happens in June, one is formed on the branches and the stem - two small bell-shaped flowers of white or yellow-green color. In early September, bright red spherical fruits ripen. Asparagus propagates by sowing seeds, but can also sprout through the rhizome remaining in the ground. For growth, it prefers moist soil of water meadows, coastal river territories, forest edges and shrub thickets. It is found everywhere in most of the territory of the Russian Federation, Kazakhstan, Ukraine, Belarus and the Caucasus. Cultivation of asparagus is carried out for medicinal purposes and in small quantities it can be used as a decorative ornament. Harvesting wild asparagus for industrial use is unprofitable and therefore not organized.

Useful substances in the composition of asparagus

The chemical composition of asparagus, which determines its beneficial properties, includes vitamins A, B1, B2, C, E, PP and beta-carotene. A large set of macro and micronutrients. Carbohydrates, proteins, dietary fiber, starch and saccharides. The rhizome of the plant is distinguished by a high content of aspartic acid (asparagus), coumarin, steroidal saponins, amino acids and carotenoids. In young shoots, there is an increased content of vitamins B1, B2 and C, and the grass of the plant also contains glycoside and coniferin. From ripened fruits containing sugar, physamine and capsatin, a substance such as fatty oil rich in vitamins is isolated.

Medicinal and beneficial properties of asparagus

Due to the saturation of this plant with various beneficial substances, it has a large number of important medicinal properties. Asparagus has a beneficial effect on the cardiovascular system. Its use allows you to reduce blood pressure, increase heart contractions, while slowing down its rhythm. It is an excellent diuretic. It has a calming and analgesic effect. Aspargin present in this plant improves the functioning of the liver and kidneys. In addition, it actively contributes to the removal of harmful substances such as chlorides, urea and phosphates.

Medical uses of asparagus

In medicine, treatment using asparagus extract is used for heart and kidney diseases. Contained in this extract aspargin and other substances, when injected into a vein, lowers blood pressure, increases contractions and, at the same time, slows down the heart rate, dilates the peripheral vessels. At the same time, asparagus extract has a longer pressure reduction than pharmacological asparagine.
Asparagus extract is used in medicine in the treatment of neurosis, tachycardia and atherosclerosis. Asparagus is also used as a restorative agent, since its extracts, decoctions and infusions improve appetite and digestion, help with rheumatic pains, diabetes, whooping cough, inflammation of the bladder and urinary tract, with joint pain and other cases.
There are no strict contraindications to the use of asparagus as a medicinal plant. Decoctions and tinctures from the roots and shoots of asparagus can be taken without any special restrictions. However, in very rare cases, cases of individual intolerance are still noted.

Some Healthy Asparagus Decoction Recipes

For rheumatic pains or pains in the joints, take one tablespoon of asparagus shoots, crushed to a state of powder, and pour them with water at room temperature. Set for 20 minutes to boil in a water bath and then insist for about an hour, strain and take 50 ml each when pain occurs.
A decoction taken for arrhythmia is prepared from asparagus root and dry shoots. To do this, one tablespoon of chopped root is poured with boiling water and put on fire. Boil for two minutes, and after that, a tablespoon of chopped dry shoots is poured into the hot broth, wrapped in a warm cloth and allowed to brew for two hours. It is necessary to drink such a decoction for a month before each meal.
A decoction of crushed fresh shoots is used for atherosclerosis, hypertension and edema of cardiac origin. To prepare a decoction, a tablespoon of green asparagus shoots is poured with boiling water and kept for some time on low heat, after which it is necessary to let the decoction brew for one hour. In the future, take 50 ml 20 minutes before meals. A very good effect on such problems is the juice squeezed out of their fresh young shoots. It should also be consumed before meals but only a teaspoonful.