A genus of perennial plants belonging to the natural order Liliaceæ, and having erect much branched stems, and very slender branchlets which are sometimes mistaken for leaves. Asparagus racemosus is a shrubby climbing plant with fragrant flowers. Specifically: The Asparagus officinalis, a species cultivated in gardens.
The young and tender shoots of Asparagus officinalis, which form a valuable and well-known article of food.
Asparagus's succulent, thin stalks are popular throughout the world. Look for firm, bright-green (or pale-ivory) stalks with tight tips. Since asparagus starts losing flavor from the time it is cut, it's best cooked the same day it is purchased. Wash thoroughly and cut off all hard ends. Asparagus will keep, tightly wrapped in a plastic bag, up to four days in the refrigerator, or stored standing upright in a container with about an inch of water covered with a plastic bag. Asparagus is also available canned and frozen.
A perennial plant of the lily family Asparagus officinalis. The young shoots are removed in spring. White asparagus is cut below ground when the tips protrude about 5 cm above ground. Green asparagus is cut at ground level when the shoots are about 15cm long. Asparagus should be used as fresh as possible, scraped, carefully washed and cooked in plenty of boiling salted water. Cooking Tips: Keep the tips when cleaning and add them in broths. Prepare them in steam and they go best with a vinegar sauce with mustard and mustard seeds or sautéed sesame.
This is actually a cultivation of the lily family! Asparagus is best cooked the same day you buy it, but will keep three to four days in the refrigerator if tightly wrapped in a plastic bag. If the stems are tough, use a peeler to remove the outer layer.
A green vegetable that has its origins on Earth, asparagus has intoxicating properties when consumed by Zangali.
plant whose succulent young shoots are cooked and eaten as a vegetable
edible young shoots of the asparagus plant
A member of the lily family, asparagus is a native...
A member of the lily family, the earliest stalks are a beautiful apple-green with purple-tinged tips. Asparagus spears poke through the earth in spring. If not picked, these young shoots grow into tall ferny branches with bright red berries. Europeans prefer white asparagus which is grown underground to prevent it from becoming green. White spears are usually thick and are smoother than the green variety. There is also a purple variety called Viola.
Succulent, bright green, thin stalks of vegetable with firm tips.
A delicately flavoured vegetable not commonly used in India. It is available fresh as well as canned.
Asparagus herb is reported to be useful as a diuretic. The rhizome and root have been used to treat urinary tract infections and kidney and bladder stones. It is also reportedly used in Chinese medicine as a cough treatment. The rhizome and root should not be used if kidney disease is suspected.
The Chinese believe that this herb will increase feelings of love and passion. In India, it is considered effective for increased fertility and helping to relieve discomfort associated with the menstrual cycle. BACK
Treasured and worshiped annually for about a month. The sadly short asparagus season is an annual opportunity to spend a vast fortune on green and white bits of wood dripping in garlic and butter.
This vegetable is a member of the lily family. Normally green with purple-tinged tips. Europeans prefer white asparagus which is grown underground to prevent greening. Choose bright green or pale ivory stalks with tight tips.
Asparagus officinalis Used as a diuretic, laxative, cardiac tonic and sedative. It has also been used in folk medicine for Neuritis and Rheumatism.
a member of the lily family with an erect stalk and small, scale-like leaves along the stalk, capped by a ruffle of small leaves; a young stalk is tender with a slightly pungent, bitter flavor, an apple green color and a purple-tinged tip; becomes tougher as it ages.
Asparagus is a type of vegetable obtained from one species within the genus Asparagus, specifically the young shoots of Asparagus officinalis. It has been used from very early times as a culinary vegetable, owing to its delicate flavour and diuretic properties. There is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius's 3rd century CE De re coquinaria, Book III.
Asparagus is the name of a genus of plants, a member of the family Asparagaceae (formerly placed in the Liliaceae). There are up to 300 species, all from the Old World, introduced in many countries in both hemispheres and throughout temperate and tropical regions. Many species from Africa are now included in the genera Protasparagus and Myrsiphyllum.
