Asparagus officinalis has been used from very early times as a culinary vegetable, owing to its delicate flavour and diuretic properties. There is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius's 3rd century CE De re coquinaria, Book III.
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It appears to have been cultivated in the time of Cato the Elder, 200 years B.C., and Pliny mentions a species that grew near Ravenna, of which three heads would weigh a pound. Asparagus is noticed by Gerard in 1597, and in 1670 forced Asparagus was supplied to the London market.
The virtues of Asparagus are well known as a diuretic and laxative; and for those of sedentary habits who suffer from symptoms of gravel, it has been found very beneficial, as well as in cases of dropsy. The fresh expressed juice is taken medicinally in tablespoonful doses.
[1218]
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It appears to have been cultivated in the time of Cato the Elder, 200 years B.C., and Pliny mentions a species that grew near Ravenna, of which three heads would weigh a pound. Asparagus is noticed by Gerard in 1597, and in 1670 forced Asparagus was supplied to the London market.
The virtues of Asparagus are well known as a diuretic and laxative; and for those of sedentary habits who suffer from symptoms of gravel, it has been found very beneficial, as well as in cases of dropsy. The fresh expressed juice is taken medicinally in tablespoonful doses.
