Author: Michelle Casella, Agricultural Agent
Rutgers New Jersey Agricultural Experiment Station
Cooperative Extension of Gloucester County
Asparagus (Asparagus officinalis) is a member of the plant family Liliaceae. Asparagus originated in areas bordering the Mediterranean Sea and was considered a delicacy by the ancient Greeks. In addition to its popularity as a food in early times, asparagus was once believed to be effective in preventing bee stings, heart trouble, dropsy, and toothaches. In 1949, scientists found that asparagus contained rutin, a substance that strengthens capillary walls, thereby preventing hemorrhaging. The content of rutin in edible young spears, however, is not high, tending to increase with maturity of canes in late summer. Nutritionally, asparagus in a good source of vitamin A and C. Additionally, it is low in calories; 5 spears contain about 25 calories.
Top producers in order of volume in the U.S. include: California, Washington, Illinois, Michigan, and New Jersey. In our state asparagus is usually shipped in 20 pound cartons and bunched.
When handling asparagus for storage, temperatures and humidity are important for extending shelf life. After harvest asparagus deteriorates rapidly when low temperatures are not maintained. At room temperature spears develop woody tissue and loses the sugar content that provides its characteristic flavor. Temperatures should be between 37-41 F with relative humidity at 95-100%. Typical shelf life for asparagus is 10-21 days if kept under the proper environment. Asparagus has a high sensitivity to freezing injury therefore never let the temperature go below 33 F.
