Asparagus is a juicy and tender vegetable consumed for centuries. Asparagus last in time and are among the perennial plants of the lily family. There are about 300 varieties, but only 20 are suitable for human consumption. Harvesting takes place in spring, from the end of March to May. The plant grows best in areas where low temperatures prevail in winter. The history of this vegetable is long and its medicinal properties known for two thousand years. Its cultivation began in the Mediterranean and specifically in areas of Egypt. During the Middle Ages its consumption was limited, but garlic was reestablished in the 18th century.
Asparagus is a natural diuretic. Its diuretic action is due to the vegetable’s high content in potassium, the amino acid, asparagine, and its low content in sodium. In addition, asparagus has folic acid, which is essential for cardiovascular health.