The Asparagus Plant
Classification – morphology – contents:
Garden asparagus, or Asparagus officinalis L., is a stalk. It is classified as belonging to the monocotyledonous plants and to the Lily family (Liliaceae), of which there are 600 genera and more than 3500 species. The well-known lilies, cast-iron plant, autumn crocus, the lily of the valley, and many more are just a few of them. Closer related are the asparagus species, such as A. plumosus and A. sprengeri.
The rhizome of the asparagus (the subterranean sprout is thick and fleshy) lies deep below ground surface, emitting very long roots. During its break through the ground, the v-shaped tip of the asparagus is protected by scaly leaves. As soon as they emerge from out of the soil, they will be cut off deep in the ground. The not yet cut shoots will soon grow one meter high and branch like a tree.
Needle-shaped, green branches spring from the axilla of the leaves, which look like brown scales. These are often taken as leaves. However, these are tiny branches, as only branches grow from the axilla, but never the leaves.
The green-yellowish blossoms resemble a little, hanging bell, in which either the stamens (male plant) or the pistil (female plant) is stunted. Self-pollination is therefore not possible.
The fruits are, similar to the lilies of the valley, red berries, whose flesh feeds a number of birds who spread the hard-shelled seeds (the seed berry occurs at the female plant).
Our edible asparagus is called Asparagus officinalis. The Latin term “officinalis” means “like a medicine.” The aspartic acid that is contained in asparagus (an amino acid occurring in proteins) is supposed to have positive cardiac and renal effects.
From a nutritional viewpoint, the diuretic activity of the asparagus is of particular interest. It brings about an increase in the excretion of chlorine and phosphate compounds. The larger amount to be excreted dilutes the urine, which has positive effects on the course of renal and urinary tract inflammations. After the intake of asparagus, the human urine contains volatile compounds with a strong odor.
The ratio between acid and sugar has also an impact on the taste of the asparagus. Their citric and malic acids are the major causes for this. In some persons, fresh asparagus has allergenic potential. The phylloklades (shoot of the plant) contains rutin and nicotiflorin. Rutin causes the dark discolorations of canned green asparagus. These discolorations develop with the complex formation of rutin and the dissolved iron from the tin can. You can see it not before opening he can, when the dissolved Fe 2+ oxidizes with the atmospheric oxygen into Fe 3+. Rutin prevents from capillary bleedings in humans and has positive effects in cases of an increased fragility of capillary vessels. Since it protects against radiation, conventional medicine applies it in the treatment of cancer as a means to prevent the patient from damages caused by the exposure to heavy radiation.
Cultivation methods, harvesting procedures, and climatic conditions affect the acidity. 100g white asparagus contains, on average, 92.9g water, 2.1g protein, 0.2g fat, 4.1g carbohydrates, and 0.7g minerals. It also contains the vitamins A, B1, and C. Traces of vitamin E and K can be found as well.