Eating with the seasons is the best way to nourish your body and to care for the environment. Fruits and vegetables bought out of season have usually traveled a long way and are may have less nutrients as they are picked before they are ripe. Many of us are familiar with the “ripen at home” range in supermarkets, which usually leads to produce going rotten before the ripen.
Solve this problem, support local growers and your health by eating seasonably!
This month asparagus is in season in the UK (and from May to July). Asparagus is a flowering plant, from which the shoots are edible. Buy perky spears, not limp, and wrap in damp kitchen towel and store in the bottom of your fridge. It’s best to eat asparagus as soon as you can after picking, as the nutrient content diminishes reasonably quickly.
To cook, simply boil for 3 minutes, steam for 4-5 minutes or gently sauté. Many people like to add butter and salt. I find them delicious on their own!
Asparagus contains a wealth of vitamins and minerals. It’s particularly high in Vitamin K, Folate, Vitamin B1 and B2, Selenium, Vitamin C and E, many of which are antioxidants and confer a wealth of health benefits.
Asparagus is known for it’s diuretic properties, helping us to eliminate waste, and therefore cleanse, by encouraging urination. It also has anti-inflammatory properties, due to the Saponins and is therefore considered potentially helpful in reducing risks of chronic inflammatory disorders and associated disease, such as cancer, heart disease and diabetes.
Asparagus also great for maintaining a healthy digestive system, and is commonly used in traditional Indian Medicine, Ayurveda, for promoting digestive health. Asparagus is high in both fiber and protein (for a vegetable!) and it contains Inulin. Inulin is a carbohydrate that bacteria in our digestive system feed on. These bacteria aid absorption of nutrients, reduce allergies and help reduce the likelihood of colon cancer.
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