Asparagus officinalis
Asparagus officinalis is a perennial from the genus Asparagus of the Asparagaceae family. It is commonly grown as a vegetable, eaten in spring. When people talk about Asparagus as a vegetable, they usually mean this plant. It was once classified in the lily family, like its Allium cousins, onions and garlic, but the Liliaceae have been split and the onion-like plants are now in the family Amaryllidaceae and asparagus in the Asparagaceae. Asparagus officinalis is native to most of Europe, northern Africa and western Asia,[1][2][3] A. officinalis is widely cultivated as a vegetable crop.
Asparagus Officinalis Media
Asparagus officinalis next to Columbia River in East Wenatchee, Douglas County Washington
Asparagus shoot before becoming woody
Serving of "white asparagus" with Hollandaise sauce and potatoes
Steam-boiling asparagus in a pot
Asparagus with Hollandaise sauce
- Julia Child at KUHT.jpg
Julia Child gives the KUHT audience a cooking demonstration.
Asparagus foliage turns bright yellow in autumn.
German botanical illustration of asparagus
Green asparagus for sale in New York City
References
- ↑ Asparagus officinalis. Flora EuropaeaRoyal Botanic Garden Edinburgh. Retrieved 2010-05-19.
- ↑ Asparagus officinalis. Euro+Med Plantbase ProjectBotanic Garden and Botanical Museum Berlin-Dahlem. Retrieved 2010-05-19.
- ↑ USDA, ARS, National Genetic Resources Program. Asparagus officinalis. Germplasm Resources Information Network. Beltsville, Maryland: National Germplasm Resources Laboratory. Retrieved 2010-05-19.