asparagus

Article

May 21, 2022

Asparagus (Asparagus spp.) Is a perennial herbaceous plant that belongs to the monocotyledonous plants among angiosperms. Although it is included in the Liliaceae family in the Cronquist system, it belongs to the Asparagus family in the APG plant classification system by molecular phylogeny. It is dioecious. What looks like a leaf is actually an extremely finely branched stem, and the original leaf is degenerated like scales.

Name

The origin of the name is the ancient Greek name of origin, called asparagos (meaning that it is severely torn), and it is named because the botanical branches that look like leaves are torn into small pieces. The Japanese name asparagus is a general term for multiple species of Asparagus family plants, and the most commonly referred to by this name is the cultivated crop asparagus (A. officinalis). The Japanese name is Dutch pheasant kakushi (Aranda (Waran) pheasant, scientific name: Asparagus officinalis), which is derived from the fact that when it grows, the branches that look like finely chopped leaves grow thick enough to hide the pheasant. Also known as Dutch Udo (Aranda (Waran) Solitary) and Matsubaud (Matsuba Solitary). The Chinese name is Sekichohaku, but it is incorrect to write it as Iwato Kashiwa or Iwato Kashiwa. It is also abbreviated as asparagus.

Features

The place of origin is said to be of European origin including the Mediterranean coast of Europe and the United Kingdom. It was brought to Japan by a Dutch ship in the Edo period and cultivated for ornamental purposes, but it was introduced for food in the Meiji period. Full-scale cultivation began in the Taisho era, and from this time on, it began to be enjoyed as food. Initially, white asparagus used for canning for export to Europe and the United States started, but after that, it began to be consumed domestically, and after the 1965's, green asparagus became the mainstream. Nowadays, raw white asparagus and easy-to-cook mini asparagus are lined up in stores. It is a perennial plant and is dioecious. The plant is about 1.5 meters tall and blooms small yellow-white flowers around May-July. Propagation depends on seedlings. It is dioecious and the male strain has stronger momentum and yields more, but in the forcing cultivation of the 1st grade strain, the female strain has a larger stem diameter and is vigorous in growth. However, it is indistinguishable by appearance, so you have to wait until the flowers bloom. In order to produce good quality shoots the following year, it is necessary not to over-harvest and the stems should not fall over in the summer and should be sufficiently overgrown. It has an allelopathic effect and causes continuous cropping disorders.

Seed

Native species such as Asparagus family (A. schoberioides) and Chinese asparagus (A. cochinchinensis) are distributed in Japan, China, and Korea. The stem of Asparagus family is edible, and the rhizome of Chinese asparagus (Tenmon Fuyu) is medicinal. Some of the genus Asparagus are foliage plants such as Asparagus fern, A. asparagoides, and A. myriocladus. "Wild asparagus", which is widely edible in Europe, is a flower bud of Ornithogalum pyrenecam in the family Liliaceae and belongs to the genus Ornithogalum (Ornithogalum). In Japan, it is known as "Asparasovage". In recent years, purple varieties with a lot of anthocyanin pigments (such as "Purple Passion" from the United States and "Harumurasaki F" from Fukushima Prefecture) and cherry-colored varieties have also appeared. When heated, the purple color is lost and it becomes green, so to enjoy the color, eat it raw or add vinegar and lemon juice.