ASPARAGUS - A wilted appearance may be due to the age of the vegetable, and damage of this nature should not be confused with deterioration due to improper stowage, storage conditions, etc.
Asparagus, which comes originally from the Middle East, belongs to the lily family (Liliaceae) and has been cultivated for over 5000 years.
During growth, the stalk shoots (asparagus spears) sprout upright out of the rootstock (rhizome). The tip (head) of the spear, which is approx. 20 - 30 cm long, is covered with small scale-like leaves. Depending on the variety, the plants are cultivated in raised mounds or level beds.
Asparagus is a bush-type plant. After harvest, the shoots develop into shrub-like plants, ensuring the absorption of nutrients. In the autumn, the above-ground parts die back. The rhizomes regenerate after the end of harvest, so allowing the regrowth of strong asparagus plants.
Asparagus is considered a particularly healthy vegetable, due to the wide range of nutrients and minerals and high vitamin content.
Differing cultivation and harvesting methods result in the following three color variants:
- Blanched or white asparagus:
Blanched asparagus is grown in raised mounds. As soon as the tip peeks through the soil of the mound, the asparagus is harvested (cut). Immediate harvesting prevents the asparagus from changing color.
- Purple asparagus:
If asparagus is not cut immediately after its tip emerges from the soil, the part of the plant above ground turns purple to blue, as the pigment anthocyanin is formed by exposure to sunlight.
- Green asparagus:
Green asparagus is grown in level beds where it is exposed to sunlight. Firstly, the pigment anthocyanin forms, resulting in purple coloring and then the asparagus turns green due to chlorophyll formation.
- Commodity Name:
VEGETABLES AND FRUIT (Fresh)