Asparagus observations

Asparagus featured in Egyptian art around 5000 years ago and it was well known in Greek and Roman times when it was valued as a fresh vegetable. It was sometimes dried for out-ofseason use.

History also reveals that asparagus was used for certain Roman feasts and, to have asparagus available, fresh asparagus was taken high into the Alps where it was deep frozen until needed.

Asparagus is not like a short term annual vegetable crop. It’s a long term investment.

New crops take at least three years before there can be a reasonable harvest but once established asparagus can produce for well over 20 years.

Several varieties are available for the home gardener with a purple asparagus gaining favour these days.

Sometimes white asparagus is seen in the shops. This is not a different variety, just green asparagus that has been grown in dark conditions so the green pigment does not develop.

Asparagus is said to be 93 per cent water but this does not mean that it is lacking in good vitamins and minerals.

In fact it contains at least 11 vitamins and 8 minerals with iron topping the list. It’s also a very good source of dietary fibre.

China is by far the world’s largest producer of asparagus with more than 7 million tonnes produced annually.

In New Zealand growers have had a goal of doubling production as asparagus is becoming more popular, with raw asparagus now a favoured ingredient in salads.

A warning. Although the bright red asparagus berries are attractive in the autumn, they are poisonous to humans.