It originates from France, where it was cultivated in a monastery during the times of King Louis XIV, and it began to spread from France to the rest of Europe around 1490. It is one of the most delicate vegetables and is grown in about twenty varieties, the most common being green and yellow. The green variety has a more distinct flavour and does not need to be peeled.

Asparagus is rich in provitamin A, B1, B2, B6, B3 and pantothenic acid.

It cools the body and promotes blood circulation. It moisturises the mucous membranes of the lungs, is a diuretic, and acts as a preventative against inflammation and the flushing of acids from the body. It is suitable for diabetes, constipation and sluggish bowels, chronic bronchial disease, high blood pressure, high cholesterol, and arteriosclerosis. It is used in the treatment of cancer.

It has a sweet taste and a cooling nature. It supports the function of the spleen and pancreas, stomach, lungs, and large intestine.