Asparagus

We currently produce green asparagus on the Farm.

A touch of history:

The history of asparagus, from the Latin "asparagus officinalis" from the liliaceous plant family, begins in approximately 2000 B.C.

At that time, this exceptional vegetable was already being planted and grown by the Egyptians, Greeks and Romans. The Greeks had decided to dedicate asparagus to Aphrodite, the Goddess of Love, and the Romans recommended it for pleasure and love. At the time, the roots, shoots and seeds were used in various formulas described in official lists of pharmaceutical drugs.

In the Middle Ages, it was considered a precious medicinal plant that could be used to cure every illness.

It was Louis XIV, the Sun King, who rediscovered asparagus and gave it the importance it now has in today's cultures.

In the 18th century, asparagus, which was commonly used as a medicinal plant, came to be considered a vegetable that was reserved for the elite. Indeed, asparagus was not popular with the people, who were forced to lead a life of hard labour and whose nutritional needs could not be satisfied by such a low-calorie vegetable offering little in the way of sustenance. Only the aristocracy enjoyed this elegant and sophisticated dish...

Today, asparagus is also considered a healthy vegetable with cleansing properties ideal for people under considerabe stress. An asparagus diet is among the most pleasant preventative treatments for robust health. Who could possibility refuse this “royal vegetable”?

Did you know?

Asparagus is to the Germans what a sugar shack is to Canadians, i.e. something associated with the celebration of spring. 

How is it grown?  

This noble and refinded product allows for a generous harvest overs 15 years.

However, it is crucial that the grower meticulously follow a protocol involving proper ground preparation and key moments in order to ensure a full five-week harvest over 15 years as of the fifth years of preparation.

What's more, La Mauricie is one of the regions in Quebec where the most asparagus is produced.

Nutritional value:

Delicate and refined, asparagus provides a high mineral and vitamin density, particularly for potassium, magnesium and iron, as well as vitamin C and group B vitamins (concentrated in the tips). It is very low in calories (25 calories for every 100 g net on average). Light and easily digested, it is a perfect addition to a healthy diet...

Finally, asparagus effectively participates in the body's elimination functions: the fibre is easily tolerated and assists intestinal functions and vegetable's diuretic compounds help with kidney function.

To come:

 White asparagus with a more subtle taste, very popular among Europeans.