Lusun Is Just Asparagus: Understanding Its Nutritional Value and Growing Characteristics at a Glance

Lusun is another name for asparagus, a perennial herbaceous plant in the genus Asparagus of the family Asparagaceae, whose edible part is the young shoot that sprouts in spring. Legend has it that the young shoots picked at dawn while still covered in dew are the most tender and fresh, and the name lusun (dew asparagus) came about for this reason; to this day it is still the customary name used in markets in many regions.

The young shoots of asparagus are straight and slender, with smooth skins and tightly packed scalelike buds at the tips. Depending on the cultivation method, asparagus grown in the light is green asparagus, while that harvested after earthing up to block the light is pure white asparagus; the two differ slightly in taste, and white asparagus is usually more tender and sweet.

As for cultivation, lusun prefers an environment with ample sunlight, deep soil and good drainage, and it dislikes waterlogging and continuous cropping. It is a perennial crop, and after one planting it can be harvested continuously for many years; in the first year or two, new fields are generally managed mainly to build up the plants, and only after the underground root system has stored enough nutrients does the yield gradually stabilize. Leaving some young shoots to grow during harvest helps the plants maintain their vigor.

Nutritionally, lusun is low in calories and contains folic acid, asparagine, and various amino acids and minerals; the young shoots are full of water and have fine fibers, making them suitable for stir-frying after blanching, poaching, or making into soup. When selecting them, choose those with firm stalks, moist cut ends and tightly closed buds; after buying, they should be eaten as soon as possible, as keeping them too long makes them prone to aging and turning bitter.