It’s asparagus season!
This fresh and tasty asparagus season is brief – from April until June (in the Northeastern United States). So, you’ve got three months to eat asparagus like it’s going out of style!
Asparagus is a member of the Asparagaceae family and has been enjoyed not only its unique flavor, but for it’s many healing properties.
With its phallic, leafless shoots that protrude straight up out of the ground, asparagus has a reputation for being an aphrodisiac that instills healing energy for sexual ailments and infertility.
In traditional medicine, not only the shoots but, the roots as well, were use to treat kidney stones, urinary disorders rheumatism, sciatica and hepatitis.
Asparagus is a natural diuretic, so if you have a tendency toward fluid retention, this would be a great veggie to add into your eating plan.
When purchasing asparagus look for firm stalks with good color and closed tips. Asparagus is NOT considered a hardy vegetable. That means it will not keep long after picking. It needs to be used within 1-3 days after being picked. The exact opposite is true of cabbage. Once cabbage is picked it can be stored for long periods of time (months in fact).
To help you get started eating the freshest and most delicious asparagus with wild abandon during this spring season, below are a few of my favorite recipes.
- Warm Asparagus Salad with Honey Dijon Vinaigrette
- Asparagus and Goat Cheese Frittata
- Creamy Asparagus Soup (sans cream)
 A Curious History of Vegetables, by Wolf Storhl, North Atlantic Books, 2016, pg. 27