genus of 150 species, a perennial herb, native to the temperate regions 

 of Asia, Europe and especially Great Britain. 



The Century Encyclopedia states the presumptive origin fo have been 

 Persia, but in this it stands alone, as other authorities agree on its Euro- 

 pen n nativity. 



The word "asparagus" comes from the Greek, its derivation being 

 unknown. Until within the last hundred years its English name was 

 sparrow-grass or sparegrass, the presumption being that this name was 

 due to the fondness of sparrows and other birds for the seeds, when ripe. 

 In Italian it is known as Sparagi, practically the same name by which 

 it was known in the days of the Caasars. In French it is Asperge, and in 

 Spanish Esparrago. 



Its history has been traced back 2,000 years. It was known to the 

 Greeks and is mentioned in their writings. Frequent reference is made 

 to it in early Roman literature. Cato, about the beginning of the Chris- 

 tian era, wrote at considerable length as to the proper method of its 

 cultivation. Another writer (Pliny) at about the same period gave his 

 omnicn that it was worthy of the gardener's most careful consideration. 

 Thirteen hundred years ago it was mentioned as a certain cure for 

 toothache. 



There are numerous varieties. A bulbous species is cultivated in 

 nbina and Japan, where its roots or bulbs are considered a great deli- 

 cacy. This variety is now under trial cultivation by the United States 

 Acclimatization Station, with a view of testing its value as a food plant. 

 Other varieties are cultivated for their beauty, such as the well-known 

 -Asparagus fern. Another variety, closely resembling the ordinary or 

 edible, is extremely bitter. 



The common, or Asparagus offiicinatfis, is the only variety used as food 

 in America or Europe. This has been developed from its original wild 

 form, in which "the sprouts are the size of a goose-quill and the plants 

 a foot high," to sprouts averaging half an inch in diameter and in some 

 plants as much as an inch and a half; full-grown plants four feet high 

 are not uncommon in California fields. 



As mentioned above, asparagus is a native of the temperate regions of 

 Asia and Europe, its favorite habitat being the banks of streams, the 

 seaside and marshes. It has been found on the steppes of Russia, grow- 

 ing so luxuriantly as to drive out other vegetation and providing a for- 

 age for cattle, who eat it with avidity. On the English coasts it has been 

 found growing among the cliffs where there was but little soil. It can be 

 said to have, in its wild condition, a decided predilection to sandy soil 

 where there is an excess of moisture. 



Apparently there is no record of the introduction of asparagus into 

 America ; yet introduced it must have been, as it is not indigenous here. 

 It evidently must have been brought over at a very early date, presum- 

 ably by English colonists, as it is mentioned as one of the English vege- 

 tables that were doing well in the Virginia plantations in 1649. 



While not nearly so generally used as some of our vegetables, it is 

 universally known and grown in every part of the country. Its use is 

 on the increase, an important factor in bringing this about being the 

 great improvement that has resulted from tin 1 methods of growing in 

 vogue in California, and the high grade of the output from the State, 

 both fresh and canned. 



