Asparagus

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The asparagus (Asparagus officinalis) was known in ancient Egypt as frescoes have been found on the pyramids where it is believed to date back to around 5000 BC. But that doesn’t mean they cultivated it, it may have been spontaneous.

In Mikra Asia it is believed that it was cultivated 2000 years before the time of the Romans, it was a well-known medicine for toothache, heart disease, insect bites and other cases. From the Mediterranean it spread to Northern Europe and from there to North America. In northern Europe the production of white asparagus was widespread, while in North America the cultivation of green asparagus.

In Greece it appeared as a wild, native plant in many humid, semi-mountainous areas called “sprouts”. Its value for its various medicinal and dietary properties was quickly appreciated, which is why its intensive cultivation began.

Rich in fiber, vitamins A, B1, B6, C and because they have few calories, asparagus is found in almost all weight loss diets, although it whets the appetite. They contain amino acids and minerals such as calcium, phosphorus and potassium. It is also rich in carotene, an antioxidant precursor of vitamin A, which protects the skin and mucous membranes. To the diuretic and detoxifying properties we must add the remarkable supply of folic acid, which is necessary for the proliferation of cells and the synthesis of new proteins.