The First Asparagus

Today, finally, I saw the asparagus peek up from under the ground.  The eight plants that were originally planted produced about twelve asparagus shoots last year.  We didn't eat any of them, letting the plants grow into flowering asparagus trees, in hopes that this year (or next) we would have given the patch enough time to provide a bounty of spring food.  As a gardener, it is torturous to see delicious asparagus growing and have to practice restraint.  That's why I was so excited to see two shoots popping up where there was only one last season.  Maybe this year I can eat a few.

Asparagus (Asparagus officinalis) is a perennial in the lily family and native to the Mediterranean.  Now this plant is found growing all over the world, even in Seattle, and provides a tasty sign of spring.  

Asparagus can be used in the treatment of arthritis because of its anti-inflammatory properties (including unique antioxidants and, for you biochemistry buffs, the inhibition of the COX-2 enzyme).  It is high in protein, namely high in the amino acid asparagine, which is also responsible for the distinct odor of post-asparagus urine.  Further, asparagus is a good source of the minerals potassium, phosphorus and iron, and the vitamins K, C, A and several B vitamins... and probably many other nutrients that reductionist scientists have yet to identify.  I think asparagus is most nourishing when it is grown locally in lush soil and enjoyed fresh, preferably with olive oil and salt, and good friends.   

In two short months, my time at Bastyr will come to an end; and if there is to be a reminder of all of the work and love I have put into the garden, I want it to be the asparagus patch.