Wild asparagus
The island of Mallorca is rich with wild asparagus (Asparagus acutifolius) that the locals reap every spring. There is especially a lot of it after the rains. Unlike store bought ones, wild asparagus has thinner, harder stems and a light bitterness to the taste. The stems of the plant are flexible, slightly twisted and may have a light purple tint. The leaves are small, spiky and hard, and the bush itself is about one and a half meters tall. Wild asparagus grows in fields, along forest trails and on hillsides, especially in areas with low shrubs.
Wild asparagus is often used in traditional cuisine, it is added to omelettes (revultos), sautéed with garlic and olive oil or used in rice dishes.
Asparagus is considered one of the healthiest spring vegetables. It is especially valued for its folic acid, which is important for cellular renewal and the nervous system. Antioxidants contained in asparagus, such as glutathione, help protect cells from damage, and its fiber aids digestion. In addition, asparagus is low in calories and contains a lot of water, which makes it an excellent food for maintaining health and wellbeing.
