Natural Sparrow Grass Seed(10 Seed)

Easy to germinate.10 sparrow seed per pack.



How To Sparrow Germinate  Seeds

Leave  the Sparrow  seeds in water for a while one day  before germination. Then leave those seeds on the ground. If you use a flowerpot fill 90% of the flowerpot with sifted preferably red soil and leave it on the soil. Put a thin layer of turf on it and damp it. (Make sure to water them without moving the seeds) you can also use the green house technique while damping it. In order to create a foggy effect while damping it, you can use a glass cleaner spray to damp the turf. Then you can wrap it with a plastic foil which increases the greenhouse effect inside the flowerpot and quicken the germination. Check the humidity every day and keep on damping with the spray. Waiting time depends on the type of the seed. Keep on damping during the waiting period.

About Sparrow Grass

Only young asparagus shoots are commonly eaten: once the buds start to open ("ferning out"), the shoots quickly turn woody.[14]

Asparagus is low in calories [15] and is very low in sodium. It is a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium,[16][17] as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.[citation needed] The amino acid asparagine gets its name from asparagus, as the asparagus plant is rich in this compound.

The shoots are prepared and served in a number of ways around the world, typically as an appetizer[18] or vegetable side dish. In Asian-style cooking, asparagus is often stir-fried. Cantonese restaurants in the United States often serve asparagus stir-fried with chicken, shrimp, or beef, and also wrapped in bacon. Asparagus may also be quickly grilled over charcoal or hardwood embers. It is also used as an ingredient in some stews and soups. In recent years, almost as a cycle dating back to early culinary habits, asparagus has regained its popularity eaten raw as a component of a salad.[19]

Asparagus can also be pickled and stored for several years. Some brands may label shoots prepared this way as "marinated".

Stem thickness indicates the age of the plant, with the thicker stems coming from older plants. Older, thicker stalks can be woody and peeling the skin at the base will remove the tough layer. Peeled asparagus will poach much faster, however.[20] The bottom portion of asparagus often contains sand and dirt, so thorough cleaning is generally advised in cooking it.

Green asparagus is eaten worldwide, though the availability of imports throughout the year has made it less of a delicacy than it once was.[6] In the UK however, the "asparagus season is a highlight of the foodie calendar", beginning on April 23 and ending on Midsummer Day.[21][22] As in the continental countries nearby, due to the short growing season and demand for local produce, asparagus commands a premium.

 Medicinal

The second century physician Galen described asparagus as "cleansing and healing".

Nutrition studies have shown asparagus is a low-calorie source of folate and potassium. Its stalks are high in antioxidants. "Asparagus provides essential nutrients: six spears contain some 135 micrograms (μg) of folate, almost half the adult RDI (recommended daily intake), 20 milligrams of potassium," notes an article in Reader's Digest.[citation needed] Research suggests folate is key in taming homocysteine, a substance implicated in heart disease. Folate is also critical for pregnant women, since it protects against neural tube defects in babies. Studies have shown that people who have died from Alzheimer's Disease have extremely low to no levels of folate. Several studies indicate getting plenty of potassium may reduce the loss of calcium from the body.

Particularly green asparagus is a good source of vitamin C. Vitamin C helps the body produce and maintain collagen, the major structural protein component of the body's connective tissues.

"Asparagus has long been recognized for its medicinal properties," wrote D. Onstad, author of Whole Foods Companion: A Guide for Adventurous Cooks, Curious Shoppers and Lovers of Natural Foods. "Asparagus contains substances that act as a diuretic, neutralize ammonia that makes us tired, and protect small blood vessels from rupturing. Its fiber content makes it a laxative, too."

Water from cooking asparagus may help clean blemishes on the face if used for washing the face morning and night. From John Heinerman's "Heinerman's new Encyclopedia of Fruits and Vegetables": "Cooked asparagus and its watery juices are very good for helping dissolve uric acid (causes gout) deposits in the extremities, as well as inducing urination where such a function may be lacking or only done on an infrequent basis. Asparagus is especially useful in cases of hypertension where the amount of sodium in the blood far exceeds the potassium present. Cooked asparagus also increases bowel evacuations."

Cultivation

 Since asparagus often originates in maritime habitats, it thrives in soils that are too saline for normal weeds to grow. Thus, a little salt was traditionally used to suppress weeds in beds intended for asparagus; this has the disadvantage that the soil cannot be used for anything else. Some places are better for growing asparagus than others. The fertility of the soil is a large factor. "Crowns" are planted in winter, and the first shoots appear in spring; the first pickings or "thinnings" are known as sprue asparagus. Sprue has thin stems.[24]
A new breed of "Early Season Asparagus" that can be harvested two months earlier than usual was announced by a UK grower in early 2011.[25] This variety does not need to lie dormant and blooms at 7 °C (45 °F) rather than the usual 9 °C (48 °F).
The blanching of white asparagus is obtained by the labor intensive hilling cultivation method, to distinguish its gastronomcal qualities from those of the green plant, which is the same botanical variety.
Purple asparagus differs from its green and white counterparts, having high sugar and low fibre levels. Purple asparagus was originally developed in Italy and commercialised under the variety name Violetto d'Albenga. Since then, breeding work has continued in countries such as the United States and New Zealand