Asparagus 46319 226087131 2008-07-16T19:41:12Z Erik Kennedy 1115816 /* Cultivation */ {{two other uses||the botanical genus|Asparagus (genus)|the colour|Asparagus (color)}} {{Taxobox | name = ''Asparagus officinalis'' | image = AsparagusOfficinalisWild.jpg | image_width = 240px | image_caption = Wild Asparagus in Austria | regnum = [[Plant]]ae | divisio = [[Flowering plant|Magnoliophyta]] | classis = [[Liliopsida]] | ordo = [[Asparagales]] | familia = [[Asparagaceae]] | genus = ''[[Asparagus (genus)|Asparagus]]'' | species = '''''A. officinalis''''' | binomial = ''Asparagus officinalis'' | binomial_authority = [[Carolus Linnaeus|L.]] }} {{nutritionalvalue | name=Asparagus | kJ=85 | protein=2.20 g | fat=0.12 g | carbs=3.88 g | fiber=2.1 g | sugars=1.88 g | glucose=0.65 g | fructose=1.00 g | iron_mg=2.14 | opt1n=[[Manganese]] 0.158 mg | opt1v= | calcium_mg=24 | magnesium_mg=14 | phosphorus_mg=52 | potassium_mg=202 | zinc_mg=0.54 | vitC_mg=5.6 | pantothenic_mg=0.274 | vitB6_mg=0.091 | folate_ug=52 | thiamin_mg=0.143 | riboflavin_mg=0.141 | niacin_mg=0.978 | right=1 | source_usda=1 }} '''''Asparagus officinalis''''' is a flowering plant species in the genus ''[[Asparagus (genus)|Asparagus]]'' from which the [[vegetable]] known as '''asparagus''' is obtained. It is native to most of [[Europe]], northern [[Africa]] and western [[Asia]].<ref name=fe>Flora Europaea: [http://rbg-web2.rbge.org.uk/cgi-bin/nph-readbtree.pl/feout?FAMILY_XREF=&GENUS_XREF=Asparagus&SPECIES_XREF=officinalis&TAXON_NAME_XREF=&RANK= ''Asparagus officinalis'']</ref><ref name=empp>Euro+Med Plantbase Project: [http://ww2.bgbm.org/_EuroPlusMed/PTaxonDetail.asp?NameId=38660&PTRefFk=500000 ''Asparagus officinalis'']</ref><ref name=grin>Germplasm Resources Information Network: [http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?300050 ''Asparagus officinalis'']</ref> It is now also widely cultivated as a [[vegetable]] crop.<ref name="prota">Grubben, G.J.H. & Denton, O.A. (2004) Plant Resources of Tropical Africa 2. Vegetables. PROTA Foundation, Wageningen; Backhuys, Leiden; CTA, Wageningen.</ref> ==Biology== Asparagus is a [[herbaceous]] [[perennial plant]] growing to 100-150 cm tall, with stout larissa stems with much-branched feathery foliage. The 'leaves' are in fact needle-like cladodes (modified stems) in the axils of scale leaves; they are 6–32 mm long and 1 mm broad, and clustered 4–15 together. The [[flower]]s are bell-shaped, greenish-white to yellowish, 4.5–6.5 mm long, with six [[tepal]]s partially fused together at the base; they are produced singly or in clusters of 2-3 in the junctions of the branchlets. It is usually [[plant sexuality|dioecious]], with male and female flowers on separate plants, but sometimes hermaphrodite flowers are found. The [[fruit]] is a small red berry 6–10 mm diameter. Green asparagus is eaten worldwide, commonly with eggs in China and with beef in Britain. It is not considered a delicacy as it is very cheap and easy to obtain.<ref name=blamey>Blamey, M. & Grey-Wilson, C. (1989). ''Flora of Britain and Northern Europe''. ISBN 0-340-40170-2</ref> This does not hold for white asparagus, see [[Asparagus#Cultivation|below]]. These are considered a popular but expensive May-June seasonal delicacy in northwest Europe, locally nicknamed "white gold". Plants native to the western coasts of Europe (from northern [[Spain]] north to [[Ireland]], [[Great Britain]], and northwest [[Germany]]) are treated as ''Asparagus officinalis'' subsp. ''prostratus'' (Dumort.) Corb., distinguished by its low-growing, often prostrate stems growing to only 30–70 cm high, and shorter cladodes 2–18 mm long.<ref name=fe/><ref name=blamey/> It is treated as a distinct species ''Asparagus prostratus'' Dumort. by some authors.<ref name=fnwe>Flora of NW Europe: [http://ip30.eti.uva.nl/BIS/flora.php?selected=beschrijving&menuentry=soorten&id=4839 ''Asparagus prostratus'']</ref><ref name=grin1>Germplasm Resources Information Network: [http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?5538 ''Asparagus prostratus'']</ref> ==History== Asparagus has been used from very early times as a vegetable and medicine, owing to its delicate flavour and [[diuretic]] properties. There is a [[recipe]] for cooking asparagus in the oldest surviving book of recipes, [[Apicius]]’s third century AD ''[[De re coquinaria]],'' Book III. It was cultivated by the ancient Egyptians, Greeks and Romans, who ate it fresh when in season and dried the vegetable for use in winter.{{Verify source|date=July 2007}} It lost its popularity in the Middle Ages but returned to favour in the seventeenth century.<ref name="OBFP">{{cite book | last =Vaughan | first =J.G. | authorlink = | coauthors = Geissler, C.A. | title =The New Oxford Book of Food Plants | publisher = Oxford University Press | date= 1997}}</ref> ==Uses== ===Culinary=== [[Image:Asparagus3.JPG|left|thumb|Three types of asparagus on a shop display, with white asparagus at the back and green asparagus in the middle. The plant at the front is ''[[Ornithogalum pyrenaicum]]'', is commonly called wild asparagus, and sometimes "Bath Asparagus".]] Only the young shoots of asparagus are eaten. Asparagus is low in calories, contains no fat or cholesterol, and is very low in sodium. It is a good source of [[folic acid]], [[potassium]], [[dietary fiber]], and [[rutin]]. The [[amino acid]] [[asparagine]] gets its name from asparagus, the asparagus plant being rich in this compound. The shoots are prepared and served in a number of ways around the world. In Asian-style cooking, asparagus is often stir-fried. [[Guangzhou|Cantonese]] restaurants in the [[United States]] often serve asparagus stir-fried with [[chicken]], [[shrimp]], or [[beef]], also wrapped in [[bacon]]. Asparagus may also be quickly grilled over charcoal or hardwood embers. It is also used as an ingredient in some stews and soups. In the French style, it is often boiled or steamed and served with [[hollandaise]] sauce, melted butter or [[olive oil]], [[Parmesan cheese]] or [[mayonnaise]]. The best asparagus tends to be early growth (meaning first of the season) and is often simply steamed and served along with melted butter. Tall, narrow asparagus cooking pots allow the shoots to be steamed gently, their tips staying out of the water. Asparagus can also be [[pickled]] and stored for several years. Some brands may label them as "marinated" which means the same thing. The bottom portion of asparagus often contains sand, and as such proper preparation is generally advised in cooking asparagus. ===Medicinal=== Asparagus [[rhizome]]s and root is used [[ethnomedical]]ly to treat [[urinary tract infection]]s, as well as kidney and bladder stones.{{Fact|date=April 2008}} Asparagus is also believed to have [[aphrodisiac]] properties (this belief is at least partially due to the phallic shape of the shoots). Ingestion of asparagus may bring on an attack of [[gout]]<ref>[http://www.mayoclinic.com/health/gout/DS00090/DSECTION=3 Gout: Causes - MayoClinic.com<!-- Bot generated title -->]</ref> in certain individuals due to the high level of [[purine]]s. ==Cultivation== {{seealso|List of asparagus diseases}} Since asparagus often originates in maritime habitats, it thrives in soils that are too saline for normal weeds to grow in. Thus a little salt was traditionally used to suppress weeds in beds intended for asparagus; this has the disadvantage that the soil cannot be used for anything else. 'Crowns' are planted in winter, and the first shoots appear in spring; the first pickings or 'thinnings' are known as sprue asparagus. Sprue have thin stems.<ref>{{cite web |url=http://www.bbc.co.uk/food/glossary/s.shtml?sprue_asparagus |title=BBC - Food - Glossary - 'S' |accessdate=2007-06-08 |format= |work=BBC Online }}</ref> [[Image:Green Asparagus New York 11 May 2006.jpg|thumb|right|Green asparagus for sale in [[New York City]].]] White asparagus, known as [[spargel]], is cultivated by denying the plants light and increasing the amount of ultraviolet light the plants are exposed to while they are being grown. Less bitter than the green variety, it is very popular in the [[Netherlands]], [[France]], [[Belgium]] and [[Germany]] where 57,000 tonnes (61% of consumer demands) are produced annually.<ref>{{cite web | url=http://www.germanfoods.org/consumer/documents/WhiteAsparagusPressRelease.doc | publisher=German Agricultural Marketing Board | title=Asparagus: The King of Vegetables | author=Molly Spence | accessdate=2007-02-26}}</ref> Purple asparagus differs from its green and white counterparts, having high sugar and low [[fibre]] levels. Purple asparagus was originally developed in [[Italy]] and commercialised under the variety name ''Violetto d'Albenga''. Since then, breeding work has continued in countries such as the United States and New Zealand.{{Verify source|date=July 2007}} ===Companion planting=== Asparagus is a useful [[companion plant]] for tomatoes. The tomato plant repels the asparagus beetle, as do several other common companion plants of tomatoes, meanwhile asparagus may repel some harmful root nematodes that affect tomato plants[http://www.ibiblio.org/pfaf/cgi-bin/arr_html?Asparagus+officinalis]. ==Commercial production== [[Image:2005asparagus.PNG|thumb|center|600px|Asparagus output in 2005 shown as a percentage of the top producer (China – 5,906,000 tonnes).<br/> {{legend|green|100}} {{legend|yellow|10}} {{legend|red|1}}]] As of 2007, [[Peru]] is the world's leading asparagus exporter, followed by [[China]] and [[Mexico]].<ref>{{cite web | url=http://www.fas.usda.gov/htp/Hort_Circular/2005/08-05/Asparagus%20article.pdf | publisher=World Horticultural Trade & U.S. Export Opportunities | title=World Asparagus Situation & Outlook | author=United States Department of Agriculture | accessdate=2007-02-27}}</ref> The top asparagus importers (2004) were the United States (92,405 tonnes), followed by the [[European Union]] (external trade) (18,565 tonnes), and [[Japan]] (17,148 tonnes).<ref>According to Global Trade Atlas and [[U.S. Census Bureau]] statistics</ref> The United States' production for 2005 was on 218.5 km² (54,000 acres) and yielded 90,200 tonnes,<ref name=nass>{{cite book | author=USDA | title=Vegetables 2005 Summary | date=January 2006 | publisher=National Agricultural Statistics Service}}</ref> making it the world's third largest producer, after China (5,906,000 tonnes) and Peru (206,030 tonnes).<ref>{{cite web | url=http://faostat.fao.org/site/336/DesktopDefault.aspx?PageID=336 | title = Food and Agriculture Organisation Statistics (FAOSTAT) | accessdate=2007-11-11}}</ref> US production was concentrated in [[California]], [[Michigan]], and [[Washington]].<ref name=nass/> The crop is significant enough in California's [[Sacramento-San Joaquin River Delta]] region that the city of [[Stockton, California|Stockton]] holds a festival every year to celebrate it. ==Vernacular names and etymology== [[Image:AsparagusFernMilduraVictoriaAustralia.jpg|right|thumb|Asparagus in [[Mildura, Victoria|Mildura]], [[Victoria (Australia)|Victoria]], Australia]] ''Asparagus officinalis'' is widely known simply as "asparagus", and may be confused with unrelated plant species also known as "asparagus", such as ''[[Ornithogalum pyrenaicum]]'' known as "Prussian asparagus" for its edible shoots. The English word "asparagus" derives from classical [[Latin language|Latin]], but the plant was once known in English as ''sperage'', from the [[Medieval Latin]] ''sparagus''. This term itself derives from the [[Greek language|Greek]] ''aspharagos'' or ''asparagos'', and the Greek term originates from the [[Persian language|Persian]] ''asparag'', meaning "sprout" or "shoot". Asparagus was also corrupted in some places to "sparrow grass"; indeed, the Oxford English Dictionary quotes [[John Walker (naturalist)|John Walker]] as having written in 1791 that "''Sparrow-grass'' is so general that ''asparagus'' has an air of stiffness and pedantry". In Gloucestershire and Worcestershire where arguably the best asparagus is grown it is also known simply as "grass". Another known [[Colloquialism|colloquial]] variation of the term, most common in parts of Texas, is "aspar grass" or "asper grass". In the Midwest United States and [[Appalachia]], "spar grass" is a common [[Colloquialism|colloquialism]]. Asparagus is commonly known in fruit retail circles as "Sparrows Guts", etymologically distinct from the old term "sparrow grass", thus showing convergent language evolution.{{Fact|date=February 2008}} It is known in [[French language|French]] and [[Dutch language|Dutch]] as ''asperge'', in [[Italian language|Italian]] as ''asparago'' (old Italian ''asparagio''), in [[Portuguese language|Portuguese]] as ''espargo hortense'', in [[Spanish language|Spanish]] as ''espárrago'', in [[German language|German]] as ''[[Spargel]]'', in [[Hungarian language|Hungarian]] as ''spárga''. In a South Indian language, [[Kannada language|Kannada]], it is known as Ashadhi, Majjigegadde or Sipariberuballi. ==Asparagus and urine== The effect of eating asparagus on the urine of some people has long been known. [[Marcel Proust]] claimed that asparagus "...transforms my chamber-pot into a flask of perfume." Certain constituents of asparagus are [[metabolism|metabolized]] giving urine a distinctive smell due to various [[sulfur]]-containing degradation products, including various [[thiol]]s, [[thioester]]s, and ammonia.<ref>{{cite journal | journal=Science | volume=189 | pages=810–11 | date=1975 | author=White RH. | title=Occurrence of S-methyl thioesters in urines of humans after they have eaten asparagus | url=http://www.sciencemag.org/cgi/pmidlookup?view=long&pmid=1162354 | pmid=1162354 | doi = 10.1126/science.1162354 }}</ref> Derivatives of [[asparagusic acid]] are also found in urine. The speed of onset of urine smell has been estimated to occur within 15-30 minutes of ingestion.<ref>{{cite web | url=http://www.webmd.com/content/article/43/1671_51089 | publisher=WebMD | title=Eau D'Asparagus | author=Somer, E. | date=[[August 14]] [[2000]] | accessdate=2006-08-31}}</ref> It has been claimed that most people produce the odorous compounds after eating asparagus, but only about 40% of the population have the [[autosomal]] genes required to smell them.<ref>{{cite web | url=http://www.guardian.co.uk/food/story/0,,1576765,00.html | publisher=The Guardian | title=The scientific chef: asparagus pee| date=[[September 23]] [[2005]] | accessdate=2007-04-21}}</ref><ref>{{cite web | url=http://www.discovery.com/area/skinnyon/skinnyon970115/skinny1.html | title=Why Asparagus Makes Your Pee Stink | author=Hannah Holmes | publisher=Discover.com }}</ref><ref>{{cite journal | journal=Br Med J | volume=281 | pages=1676 | date= 1980 | author=Lison M, Blondheim SH, Melmed RN. | title=A polymorphism of the ability to smell urinary metabolites of asparagus | url=http://www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pubmed&pubmedid=7448566 | pmid=7448566 | doi = }}</ref> ==References== {{reflist}} ==External links== {{commonscat|Asparagus officinalis}} {{Cookbook|Asparagus}} * [http://pocketchangenyc.com/newsletter.asp?nid=543 Los Angeles' Most Expensive Asparagus] * [http://database.prota.org/dbtw-wpd/exec/dbtwpub.dll?AC=QBE_QUERY&BU=http%3A%2F%2Fdatabase.prota.org%2Fsearch.htm&TN=PROTAB~1&QB0=AND&QF0=Species+Code&QI0=Asparagus+officinalis&RF=Webdisplay PROTAbase on ''Asparagus officinalis''] * [http://www.ibiblio.org/pfaf/cgi-bin/arr_html?Asparagus+officinalis ''Asparagus officinalis''] - Plants for a Future database entry * {{PDFlink|[http://www.fas.usda.gov/htp/Hort_Circular/2005/08-05/Asparagus%20article.pdf World Asparagus Situation and Outlook]|55.0&nbsp;[[Kibibyte|KiB]]<!-- application/pdf, 56385 bytes -->}} - 2005 USDA report * [http://ohioline.osu.edu/b826/index.html Asparagus Production Management and Marketing] - commercial growing (OSU bulletin) * [http://www.asparagusfest.com The Stockton Asparagus Festival] - held annually every April in [[Stockton, California|Stockton]], [[California]] *[http://www.supersqr.com/vegetable-blog/category/vegetables/asparagus''Growing Asparagus''] Guide to growing Asparagus *[http://aesop.rutgers.edu/~asparagus/research/asparagus.html Asparagus Breeding Program at Rutgers, the State University of New Jersey] [[Category:Asparagales]] [[Category:Medicinal plants]] [[Category:Stem vegetables]] [[ca:espàrrec]] [[cs:Chřest]] [[da:Asparges]] [[de:Gemüsespargel]] [[dsb:Gromak]] [[et:Harilik aspar]] [[el:Σπαράγγι]] [[es:Asparagus]] [[eo:Asparago]] [[eu:Zainzuri]] [[fa:مارچوبه]] [[fr:Asperge]] [[io:Asparago]] [[it:Asparagus officinalis]] [[he:אספרגוס]] [[hu:Spárga (növény)]] [[nl:Asperge]] [[ja:アスパラガス]] [[no:Asparges]] [[pl:Szparag lekarski]] [[pt:Asparagus officinalis]] [[ru:Спаржа]] [[sr:шпаргла]] [[fi:Parsa]] [[sv:Sparris]] [[tr:Kuşkonmaz]] [[zh:芦笋]]