Washington State is amongst the top growers of asparagus in the United States, along with California and Michigan.
Asparagus is a member of the lily family and is related to garlic, onions, and leeks.
It takes nearly 3 years after asparagus has been planted to reach maturity so that it can be harvested for the full season.
Asparagus plants are very long-lived, and can last up to 15 years!
Asparagus has been cultivated all over the world for over 2,500 years. Today, it is still widely grown and consumed in Asia, Europe, South America and North America
White asparagus and green asparagus come from the same plant! Exposure to sunlight turns the stalks green. When dirt is piled on top of the plant, photosynthesis is inhibited and the stalks remain white.
The National Cancer Institute states that asparagus the highest tested food for glutathione, one of our most potent antioxidant defenses.
In ancient and medieval times, asparagus tips were crushed and used to treat swelling and alleviate pains due to bee stings, wounds, and infections.
Asparagus is an excellent source of Vitamin C, Vitamin B6, Vitamin K, & Thiamin.
Asparagus is also high in Folic Acid, which helps prevent changes to DNA that may lead to cancer. Folic Acid is also important in pregnant women to help prevent birth defects of the brain and spine called neural tube defects.
According to the American Institute for Cancer Research’s expert report, foods high in folate may lower risk of cancers of the colon, pancreas and esophagus. Asparagus also provides vitamin C and beta-carotene, foods high in these nutrients may offer additional cancer protection.
The word asparagus is derived from the Greek word aspharagos meaning “sprout” or “shoot.”
