Wild Asparagus
Inventory, lb : 0
Description/Taste
Wild asparagus is a foraged vegetable that grows among tall, wild grasses. Its thin stalks have green or purple coniferous-like crowns and are about the width of a pencil. This vegetable has similarly colored scales and leaves that grow along its stems. Below these bumpy scales, Wild asparagus has firm stalks that are mostly smooth at the bottom, with only a few small bumps along their length. This vegetable has a crisp and crunchy texture. Its flavors are earthy, grassy, and nutty, reminiscent of the terrain it's surrounded by. If left to grow, the asparagus stalks will begin to produce side shoots and eventually feathery, fern-like foliage.
Seasons/Availability
Wild asparagus is available during spring.
Current Facts
Wild asparagus, botanically known as Asparagus officinalis and part of the Asparagaceae family, is the same species as the common cultivated asparagus or garden asparagus. The biggest difference is that Wild asparagus has escaped cultivation and established itself in the wild on most continents. Foraged asparagus is one of the safest wild crops to eat. The only precaution to take before consumption is based on where the vegetable was found. If Wild asparagus is sourced near an unclean water source or an area where pesticides were likely used, it must be thoroughly cleansed and the bottoms must be snapped off at their natural breaking point. Asparagus is a perennial plant and if not over-harvested, will produce edible crops for up to 30 years.
Nutritional Value
Wild asparagus is a good source of B-complex vitamins, promoting healthy hair and nails, nerve and cellular function, skin health, hormone synthesis, cognitive development, red blood cell formation, and protein, carbohydrate, and fat metabolism. It contains vitamin C to encourage antioxidant protection, collagen production, iron absorption, and brain health. This vegetable possesses magnesium and iron that aid in muscle function, cardiovascular and mental health, energy production, blood sugar control, oxygen transportation, cell growth, and anemia prevention. As a provider of phosphorus, Wild asparagus benefits teeth health, pH balance, kidney function, and enzyme activation. The thin stalks also contain a sulfuric compound called asparagine, which has diuretic properties.
Applications
Wild asparagus can be used in the same recipes as its domesticated counterpart. It's consumed raw, cooked, sautéed, steamed, boiled, baked, or fried. This variety can be chopped raw into salads with other spring ingredients like morel mushrooms, green garlic, wild ramps, fennel, leeks, young lettuce, and citrus. When cooked, this vegetable can be roasted with balsamic and olive oil or mixed into a risotto, frittata, quiche, pasta, or pizza. A classic Greek dish featuring Wild asparagus is a springtime omelet paired with farm-fresh eggs. Complementary ingredients include aged cheeses like pecorino and parmesan, bacon, prosciutto, cream, lemon, goat cheese, walnuts, pancetta, sausage, sweet potatoes, squash, butter, shallots, and herbs like thyme, basil, and chervil. Yeasty bread, such as sourdough and wheat, and grains like arborio rice, quinoa, and farro also pair well. Store Wild asparagus in the refrigerator, either upright in an inch of water and lightly covered or with the ends wrapped in a wet paper towel. It will stay fresh for up to three days.
Ethnic/Cultural Info
Wild asparagus has been harvested in Greece for centuries and was highly valued by the ancient Greeks and Romans for both culinary and medicinal uses. In Crete, the locals refer to the sometimes long, spindly stalks as avronies. The Romans cultivated asparagus in high-walled courtyards and their markets were often filled with bundles of Wild asparagus during the spring. Greco-Roman physician and philosopher Aelius Galenus praised Wild asparagus for its cleansing and healing properties, recommending it for treating toothaches and bee stings.
Geography/History
Asparagus is native to the eastern Mediterranean region, Western Asia, and Southern Europe. The species started to spread when it was brought to North America by the French in the 17th and 18th centuries, particularly along the Chesapeake Bay of the East Coast. There are now hundreds of different asparagus species, including several in Africa that are grown as ornamentals. Its native habitat includes seaside areas, slopes, reservoir banks, rural roadsides, ditches, parks, fence lines, and field borders. Wild asparagus thrives in North America and Western Europe and can be found growing in the wild temperate regions of Africa, Australia, Asia, and South America. It is most often foraged by individuals and rarely found at farmer’s markets.
Recipe Ideas
Recipes that include Wild Asparagus. One
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