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
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Asparagus officinalis next to Columbia River in East Wenatchee, Douglas County Washington
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Asparagus shoot before becoming woody
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Serving of "white asparagus" with Hollandaise sauce and potatoes
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Steam-boiling asparagus in a pot
Asparagus with Hollandaise sauce
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Julia Child gives the KUHT audience a cooking demonstration.
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Asparagus foliage turns bright yellow in autumn.
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German botanical illustration of asparagus
Green asparagus for sale in New York City
References
- ↑ "Asparagus officinalis". Flora Europaea. Royal Botanic Garden Edinburgh. Retrieved 2010-05-19.
- ↑ "Asparagus officinalis". Euro+Med Plantbase Project. Botanic Garden and Botanical Museum Berlin-Dahlem. Archived from the original on 2011-08-11. 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.
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