Asparagus not only has numerous fans, but there are also many fascinating facts surrounding this spring vegetable: Where and how is asparagus grown, what do the different grades mean, and where can you find the best? We have all the questions and answers for the start of the 2019 season.
Depending on the weather, the harvest season begins in early to mid-April. It ends on St. John's Day, June 24th. The reason for the early end to the season is simple: the asparagus plants need to recover and gather strength for the next growing season to ensure a good yield for the following year.
From St. John's Day until the first frost, plants have approximately 100 days to store energy through photosynthesis in the summer sun.
Asparagus is the most widely cultivated open-field vegetable in Germany. The largest growing areas are found in Lower Saxony, Brandenburg, and North Rhine-Westphalia. Most organic asparagus, which has become increasingly popular in recent years, also comes from these regions.
This makes Germany the largest asparagus producer in Europe, and the quality of German asparagus enjoys a good reputation. Spain, Greece, and the Netherlands are other important growing countries. Surprisingly, the world's largest asparagus producer is China!
Asparagus is a demanding vegetable and requires specific growing conditions. Preparing the soil alone takes 1-3 years. Asparagus thrives in well-fertilized, sandy, and well-aerated soil. From sowing to the first harvest, it takes another year.
White asparagus plants grow under raised beds covered with plastic sheeting. Green asparagus, on the other hand, is allowed to enjoy the open air and sunshine. While many specialized machines are still used for sowing and growth, the asparagus harvest, also known as cutting, remains entirely manual labor.
Asparagus is divided into three commercial classes based on its quality. For white or purple asparagus, the following applies:
Class extra:
The rods of this class have a minimum diameter of 12 millimeters, are straight, and have tightly closed heads.
HK I Class:
The asparagus must have a minimum diameter of 10 millimeters, the spears are only slightly curved, and the tips are tightly closed. Slight discoloration may occur.
Class HK II:
The asparagus has a minimum diameter of 10 millimetres, the stalks are only slightly bent and the tips are firmly closed. Slight discolouration may occur.
Since green asparagus is generally thinner, different diameter specifications apply here, with a minimum of 10 mm for Class Extra and a minimum of 6 mm for Classes HKI and HKII.
As asparagus is delicate, it has the best quality with the shortest possible transport routes and storage times. This means: you get the freshest asparagus at the weekly market or directly from the asparagus farm.
In the supermarket, unpackaged asparagus from the region should be preferred if possible. By the way: The cheaper broken asparagus is ideal, especially for soups, as it is in no way inferior to the spears in terms of quality.
Image 1:©U. J. Alexander/istock
Image 2:©no_limit_pictures/istock
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