Asparagus

The popularity of British asparagus is increasing and its production is significantly rising. Quality of British asparagus is very high. It tastes best fresh so imported asparagus won’t have the same fantastic flavour. Asparagus spears are harvested by hand once they are around 10 inches long. The season is short starting in April and usually finishing in late June.

Asparagus was known to Egyptians 3000 BC. Ancient civilizations believed in its health benefits and they were convinced of its aphrodisiac powers. In the UK asparagus became popular in the 16th century.

Asparagus

There are hundreds of different variates of asparagus plants over the world. The main difference except in their taste is in their colour. Wildly available in the UK during its season is green asparagus but there is also a white and purple version.

White asparagus is grown under a cover in the dark so the sun can’t reach the plan and turn it green. This asparagus is generally expensive as it requires more care and labour. Purple asparagus has the sweetest taste as it contains more sugars and it’s more tender. In general, asparagus is high in folic acid and it is a good source of potassium, fibre, thiamin, and vitamins A, B6, and C.

It takes 3 years before asparagus grows spears that can be harvested but the plant will produce crop over the next 10 years. Each asparagus crown can produce around 25 spears a year. It is an easy plant to care for that likes any type of well-drained soil if you are considering to grow it.

Asparagus can perish quickly so it should be eaten soon after harvesting. Fresh spears are bright green and crunchy with compact tips. Old vegetable has dark green and wet looking tips that don’t smell nice. If you are from East Sussex you can get the freshest asparagus from South Brockwells Farm.

If you need to store asparagus for a few days cut the ends off and put the spears into a jar with a bit of water, loosely cover them with a plastic bag and keep them in the fridge.

Asparagus Recipes

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