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asparagus 1. <botany> A genus of perennial plants belonging to the natural order Liliaceae, and having erect much branched stems, and very slender branchlets which are sometimes mistaken for leaves. Asparagus racemosus is a shrubby climbing plant with fragrant flowers. Specifically: The Asparagus officinalis, a species cultivated in gardens.
2. The young and tender shoots of A. Officinalis, which form a valuable and well-known article of food.
This word was formerly pronounced sparrowgrass; but this pronunciation is now confined exclusively to uneducated people.
<zoology> Asparagus beetle, a small beetle (Crioceris asparagi) injurious to asparagus.
Origin: L, fr. Gr,; cf. To swell with sap or juice, and Zend paregha prong, sprout, Pers. Asparag, Lith. Spurgas sprout, Skr. Sphurj to swell. Perh. The Greek borrowed from the Persian. Cf. Sparrowgrass.
(01 Mar 1998)
MeSH(Medical Subject Headings) ¸ÂÃã °Ë»ö (http://www.nlm.nih.gov) °á°ú : 1 ÆäÀÌÁö: 1
  • Asparagus Plant - »õâ A plant genus in the family LILIACEAE (sometimes placed in Asparagaceae) that contains ECDYSTEROIDS and is an ingredient of Siotone. The shoots are used as a vegetable and the roots are used in FOLK MEDICINE.
    Synonyms : Asparagus officinalis
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Asparagus plant whose succulent young shoots are cooked and eaten as a vegetable edible young shoots of the asparagus plant
Ãâó: wordnet.princeton.edu/perl/webwn
Asparagus a member of the lily family with an erect stalk and small, scale-like leaves along the stalk, capped by a ruffle of small leaves; a young stalk is tender with a slightly pungent, bitter flavor, an apple green color and a purple-tinged tip; becomes tougher as it ages.
Ãâó: www.cooksrecipes.com/cooking-dictionary/A-search-r...
Asparagus Asparagus's succulent, thin stalks are popular throughout the world. Look for firm, bright-green (or pale-ivory) stalks with tight tips. Since asparagus starts losing flavor from the time it is cut, it's best cooked the same day it is purchased. Wash thoroughly and cut off all hard ends. Asparagus will keep, tightly wrapped in a plastic bag, up to four days in the refrigerator, or stored standing upright in a container with about an inch of water covered with a plastic bag. ...
Ãâó: www.chinesefood-recipes.com/glossary_of_ingredient...
Asparagus Is a perennial and member of the lily family. The spears we eat are actually the shoots from an underground crown. Asparagus can be served hot or cold. It is not necessary to peel asparagus but you should cut off the fibrous base before cooking (How to choose)
Ãâó: www.allfoodbusiness.com/cooking_terms.php
Asparagus Sauvignon blanc based wines, especially Pouilly-Fum?, Sancerres or those of New Zealand will often recall asparagus.
Ãâó: wineschool.com/vocabulary.html
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asparagus edible young shoots of the asparagus plant
asparagus plant whose succulent young shoots are cooked and eaten as a vegetable
asparagus fragile twining plant of South Africa with bright green flattened stems and glossy foliage popular as a floral decoration
asparagus South American bean having very long succulent pods
asparagus a bed in which asparagus is growing
asparagus a fernlike plant native to South Africa
asparagus plant whose succulent young shoots are cooked and eaten as a vegetable
asparagus sprawling European annual having a 4-winged edible pod
asparagus a fernlike plant native to South Africa
asparagus a fernlike plant native to South Africa
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