Modern Diet Series
Find Asparagus Near Water in the Wild
An aromatic delicacy since ancient Egypt
History
Asparagus is an ancient crop that dates back to ancient Roman and Egyptian times. Find it growing wild along riverbanks in parts of Europe, Asia, and North Africa. The wild varieties differ from what one finds in a store. My great-grandmother gathered wild asparagus near my hometown to prepare Sunday dinner.
It relates to Lily of the Valley, but alliums are a distant cousin. This helps explain the pungent smell it causes, particularly in urine. The French brought it to North America in the 1700s. Yet, it wasn’t widely grown until the 1800s.
Renowned Greek physicians like Dioscorides and Hippocrates used asparagus as a medicine. Meanwhile, Julius Caesar enjoyed it with melted butter. Archaeologists found evidence of asparagus in an Egyptian frieze dating to 3000 BC.
There are four main types of Asparagus: Green, Purple, White, and Wild. Other kinds are sub-varieties. Green has the most nutrition, while Purple tastes sweetest. Producers deprive White of sunlight, and Wild has thinner stalks.
We planted asparagus for the first time in our community garden last year. As suggested, we let them fern up for the first year. They should survive dormancy as they like a cold spell to acclimate. We may have a spear or two this year.
Details
Scientific name: Asparagus officinalis
Difficulty: Easy-Moderate
Flavor: Buttery, bitter, earthy, grassy, sweet
Uses: Folk medicine, food
Nutrition: Vitamins B6, C, E, fiber, folic acid
Origin: Eurasia
Related: Garlic, leeks, onion
Companions: Comfrey, herbs, grapes, greens, marigolds, nasturtiums, nightshades, petunias, rhubarb, strawberries
Avoid near: Carrots, garlic, leeks, onion, potatoes
Pests: Asparagus aphid, asparagus beetle
Pollinators: Bees, butterflies
Varieties: Apollo, Atlas, Green, Jersey Giant, Jersey Knight, Jersey Supreme, Mary Washington, Precoce D’Argenteuil, Purple, Purple Passion, UC 157, Viking KB3, White, Wild
Growth & Harvest
Asparagus is dioecious, meaning there are male and female plants. Male plants tend to produce many, yet smaller spears. Female plants tend to have fewer, thicker spears. They will also spend energy on reproduction. Many farmers prefer to plant males. Bear this in mind when selecting starts.
There are two main ways to grow asparagus — from seeds or crowns (University of Illinois). Seeds cost less, but crowns produce faster. You can harvest a little from a crown planting in a year. Growing from seed takes about 3–4 years. Either way, asparagus can grow perennially for 15–30 years.
They like well-draining soil with full sun. Control weeds well to cut competition — especially while they are established. Do not harvest in the first year. Instead, allow them to “fern up” or have side stems.
Recipe: Panko Crusted Asparagus
Ingredients: Asparagus, egg, flour, garlic powder, onion powder, panko crumbs, parmesan
Directions: Preheat oven to 400 degrees Fahrenheit. Trim woody bottom ends from asparagus. Wash and pat dry. Toss the asparagus in flour to lightly coat. Dip into egg wash, and then coat with panko and parmesan. Bake for 15 minutes or until golden brown.
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