Asparagus;
Long Xu Cai; Lu Sun, (C). Asparagus Officinalis L. (Liliaceae)
Description
Asparagus
This is a graceful, erect perennial with tall feathery shoots and tuberous
roots. The leaves are reduced to scales, their place being taken by deep
green needle-like branchlets. In winter, the tops die down and in spring,
young shoots emerge and these are cut (blanched or green) at their base
below soil level when about 15-20 cm high.
Origin
It is one of the salt marsh plants of Eurasia (Southern Europe and Siberia).
The Romans kenw the plant in 200 BC and developed better strains from the
wild plant. It is not naturalised in any country.
Uses
Asparagus is prized as a delicacy, its green shoots, especially the tips,
are rich in vitamins B and C and in carotene. The tuberous roots of some
wild Asparagus species are used in medicine or as food in China.
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