Varieties of asparagus: thin-leaved, argentel and others

Gourmets and lovers of proper nutrition have long paid attention to asparagus, or asparagus. For most, this product is a delicacy, and some have not even heard of it. There are several types of plants that differ in color and taste. The crop is suitable for growing in almost all regions: it is unpretentious in maintenance, resistant to low temperatures and drought.

What is Asparagus

It is a bushy herb that reaches a height of 1.5 m. The foliage resembles the branches of a small-leaved fern, and the lance-shaped edible shoots grow vertically from the roots. Fruits are black inedible berries. Although the culture can grow in almost all countries, its value does not decrease.

Interesting! Edible shoots appear only at the 4th year of the plant's life.

In total, there are more than 200 types of asparagus, but not all of them are edible. Most of them perform only a decorative function (for example, thin-leaved asparagus). Some plants are used for medicinal purposes.

In cooking, the upper parts of young shoots are used, the ideal length of which is 22 cm.

Plants contain many vitamins and minerals:

• vitamins A, C, E, K, group B;
• magnesium, potassium, copper, selenium, sodium, phosphorus.

There are only 20 kcal per 100 g of vegetable. Regardless of the thickness of the shoots, the taste remains the same pleasant.

Eat asparagus and raw. Combine with cheese, olive oil.

Beneficial features

A vegetable brings great benefits to the body:

• removes excess water and harmful substances;
• strengthens the work of the heart;
• lowers blood pressure;
• improves skin condition;
• restores vision;
• strengthens connective tissues and bones;
• reduces the development of varicose veins;
• stabilizes the nervous system;
• helps to heal wounds;
• cleans from parasites;
• fights fungal diseases;
• helps the body fight cirrhosis, atherosclerosis and hepatitis;
• promotes weight loss;
• relieves hangovers.

Asparagus useful for lactating and pregnant women with diabetes mellitus and men with prostate diseases.

Important! The product is not used in case of allergy to it, exacerbation of gastritis or ulcers of the digestive system.

In general, the vegetable is good for most people. Grow him even in Siberia.

What is asparagus

In addition to varieties, several varieties of plants are distinguished, which differ in the method of cultivation, taste and use in cooking. Only herbaceous varieties are suitable for food.

White

The most common type of asparagus is white. The color is achieved by artificially darkening the plant. Rich in potassium and calcium, this variety is often found on shelves and in restaurants.

White asparagus is the most expensive edible species. Its taste is more delicate.

Pictured is white asparagus.

Green

Another common type, which is somewhat cheaper, but is not inferior in taste and nutritional qualities to white. Due to the color, the taste of green asparagus is more pronounced.

Store the vegetable for up to 90 days. It is rich in phosphorus and vitamin B. After cooking, it remains crispy and juicy.

Purple

The rarest variety has a slightly bitter taste. When cooked, it loses its unusual color and turns green.Grown at a metered amount of light or in complete darkness.

Red

A subspecies of purple asparagus. Depending on the cultivation conditions, the plant does not fully gain a purple hue and turns red. It retains the same properties as its bitter-tasting brother.

Yellow

Bred by Russian breeders. The earliest species with a yellow top and white flesh. According to reviews, the taste is delicate. The variety is only gaining popularity, and therefore is rare.

Black

This is the mistaken name for the roots of the Spanish goat. Outwardly, they resemble young shoots of asparagus, especially after removing the black skin.

Interesting! Black root contains asparagine, inulin. Good for the cardiovascular system and kidneys.

Marine

Marine asparagus is called salicornia, or European salicornia. It grows on the sea coasts, contains a lot of iodine and salt. Average calorie content - 130 kcal per 100 g. Salty taste, crispy texture.

Others

Soy asparagus (yuba, fuzhu) is a product of Chinese and Japanese cuisines. This is not a vegetable, it is prepared from the froth of soy milk, which is formed during its cooking. The product is dried and pressed. In Japan, this foam is eaten fresh, often dipped in soy sauce.

In Russia, asparagus is often called asparagus beans. This is a completely different plant related to legumes, one of the types of green beans. The product is no less useful, contains many vitamins, but differs in taste and texture.

Wild asparagus is common in forests and mountain slopes. Its long shoots grow up to 1.5 m. After 7–10 days, young shoots branch out and turn into thorns.

Varieties

When growing a crop on a personal plot, attention is paid to the timing of growth, harvesting, and resistance to climatic conditions.

Argentelskaya

The most frost-resistant variety, which is often grown in Siberia. Asparagus Argentelska ripens early, which is convenient for regions with short summers. Shoots are greenish with pink tips, the flesh is slightly yellow.

Important! The vegetable is contraindicated in children under 2 years of age.

Racemose

This variety is not eaten, but is widely used in oriental medicine. Spiny asparagus contains a large amount of flavonoids that normalize the work of female sex hormones, relieve inflammation, and eliminate spasms. The plant rejuvenates, heals wounds and relieves swelling.

Another name for the variety is shatavari. For the preparation of medicines, roots are used. In case of overdose, they are hazardous to health.

Glory of Braunschweig

The variety ripens late, but produces a large number of shoots, which provides a bountiful harvest. Vegetables often canning... The culture is grown on an industrial scale due to its good transportability and high taste.

Interesting! The higher the plant branches above the ground, the more useful its shoots are.

Mary Washington

After 4 years, the sprouts of this variety are tasted. The plant rarely gets sick, tolerates dry summers and frosts well. Mary ripens early, gives juicy and crispy shoots.

Snow head

The crown of the shoots is green and creamy, which is why the variety got its name. The pulp is creamy, delicate in taste, with the aroma of green peas. The plant is early maturing with strong immunity.

Harvest 6

Mid-season white asparagus, high-yielding (up to 250 g per plant). The culture tolerates sudden changes in temperature, therefore it is suitable for regions with an unstable climate.

Tsarskaya

Mid-season variety, frost and drought resistant, with strong immunity to diseases and pests. Royal asparagus is suitable for all regions. The white flesh is tender and fleshy, the taste is delicate. Marketable yield - 2-3 kg / m².

Dutch green

Green variety without unpleasant aftertaste, with delicate flesh and thin skin. The yield is high.

How to choose a variety for planting

To grow a crop in your garden, several factors are taken into account:

• growing region;
• type of plant;
• frost resistance;
• harvest time.

Depending on the region

Asparagus thrives in any region, grows both in Africa and Siberia. Most varieties are unpretentious, tolerate severe frosts and drought. At the same time, plants are able to freeze during unexpected spring frosts even at -5 ° C.

Therefore, for regions with sudden spring frosts, varieties that are resistant to temperature changes are more suitable. For the rest, the harvest time is taken into account - late varieties will not have time to grow with a short summer.

Growing features

All asparagus requires the same care; there are no specific features for individual species. The more sunlight hits the garden, the greener the sprouts will turn out.

There are varieties that were originally bred as white or purple, so their shades change depending on the species.

Important! For plants, hills and hills are chosen, protected from the wind.

The culture loves fertilizers and reacts well to organic matter, does not tolerate weeds at all. Propagate it by dividing the root, seeds or cuttings.

Growing from seeds is carried out in the fall and in the spring, some plant the crop in the greenhouse.

Asparagus flies and beetles are dangerous pests. The parts of plants damaged by them are removed, landing treated with insecticides.

Conclusion

Asparagus is a healthy, tasty and nutritious plant. The amount of trace elements and vitamins, especially silicon, vitamin U, folic acid, exceeds their content in other vegetables. It is not difficult to grow a culture on your site, it is enough to follow standard agricultural techniques.