asperges

Asperges, in botany Asparagus officinalis, is a perennial flowering plant in the family Asparagaceae. It is cultivated for its edible shoots, known as spears, which emerge from a crown underground. The term "asperges" is used in French to refer to asparagus in general.

Cultivation: The crop is typically grown from crowns planted in well-drained soil with full sun. The shoots are harvested in spring while firm and before they flower. White asparagus is produced by covering the spears with soil or mulch to block light; green asparagus results from exposure to sun; purple varieties are also grown and tend to be sweeter.

Uses and nutrition: Asparagus is low in calories and high in fiber, vitamins A, C, and K, folate, and minerals. It can be eaten raw or cooked; common preparations include steaming, boiling, roasting, or grilling. Trimming the woody base improves texture.

Seasonality and storage: In temperate regions, asparagus has a relatively short spring season. Fresh asparagus should be kept refrigerated and used promptly; it can be stored upright in water or wrapped in a damp towel. Long-term preservation includes freezing after blanching.