Asparagus is a long-lived vegetable that has long been sought after and enjoyed by people. At our Center, it has been cultivated for our own needs for the past 10 years. In our country, both asparagus seeds and crowns are difficult to obtain commercially. In response to long-standing demand, we began selling asparagus seeds last year, and this month we are offering asparagus seedlings for the first time in 9 cm diameter pots. During the winter months, we will also begin selling 1–1.5-year-old crowns.

When grown from seed, asparagus produces its first harvest after three years. In the first year, seeds are germinated in pots or trays, and by autumn the plants lose their foliage while their rhizomatous root systems develop. In spring, the crowns (rhizomes) are lifted from the soil and transplanted into specially prepared planting beds. The primary requirement of asparagus is a well-drained growing medium; therefore, sandy soil rich in organic matter is ideal. Crowns transplanted into well-drained planting sites are planted on raised beds approximately 50 cm wide, spaced 20–30 cm apart in rows.

In their permanent location, asparagus shoots are not harvested during the first year. Instead, the plants are allowed to establish, receiving proper irrigation and fertilization without harvesting. Harvesting begins the following year, when the plants reach three years of age. Harvest is carried out in spring by cutting the young shoots below the surface of the sandy soil. Freshly harvested asparagus should ideally be consumed on the same day or frozen while still fresh. A staple of royal cuisine, asparagus can be eaten boiled with olive oil and lemon, or used in soups and a wide variety of dishes.

Among all vegetables, asparagus contains the highest levels of folic acid. It is low in fat, cholesterol, and sodium, and rich in dietary fiber, potassium, thiamine, vitamins A, C, and B6, as well as glutathione, making it a powerful antioxidant.

In approximately 60% of people who consume asparagus, urine develops a strong, unpleasant odor. Research has shown that this odor is caused by methyl mercaptan and certain metabolites produced in the body after asparagus consumption and excreted in urine. In about 40% of the population, due to genetic factors, this metabolic process does not occur and no odor is detected. In any case, the odor is harmless, and discontinuing asparagus consumption is not recommended.

For more detailed information on asparagus: www.asparagus.org