ASPARAGUS (Asparagus officinalis)

This distinctive and elegant species is a distant relative of the leek and onion, and is also a member of the lily family. Like leeks, asparagus has deep roots in history considering it has been eaten for 2000 years. This perrenial vegetable comes from the eastern Mediterranean area. Archeologists found traces of wild varieties in Africa and think the asparagus may also have been cultivated in Egypt.

In ancient Greece, asparagus was believed to have sacred and aphrodisiac powers. Therefore, the Greek people took an interest in its biological and pharmaceutical properties.

Hippocrates, a doctor from Greek antiquity, used asparagus to treat diarrhea and urethra pains. Indeed, this vegetable contains asparagine, a component known to have diuretic properties. As for the Romans, they enjoyed asparagus more for its taste and used to cook it as an appetizer or as a side vegetable with fish meals. Asparagus was later forgotten during the Middle Ages, but still grown by the Arabic people. It was Cesar’s legions that mainly brought asparagus back from the Orient to Europe.

In the early 16th century, asparagus was served in the courts of European kings and princes. In the 17th century, it was grown in France for Louis XIV who was said to be crazy about it. According to the chronicles of this time, asparagus was then about the size of a swan feather. Its production was exclusively for nobility and it was only in the 18th century that asparagus became available on the market and started to appear in several cooking books.

Today, green asparagus can be found in America and China while white asparagus is mostly cultivated in Europe.