Who does not like, white or green asparagus, which of the local harvest are usually already on store shelves between mid and late April competing for our attention? They are an expression of luxury and pure gourmet. Who sees them awakens promising memories of delicious dishes.
Only the idea of making this noble vegetable melt in our tongue puts us in the highest ecstasy. No one is immune to his attractive reputation “Buy me, enjoy me!”. The seduction is perfect! It is the greatest pleasure!
The Egyptians already knew about this noble vegetable of the lily plant family. For them, the asparagus was actually a jelly and was often sacrificed to the gods.
Archaeologists discovered during their excavations in the pyramids in particularly valuable containers, which clearly contained asparagus remains. Almost 5,000 years ago, the rich dead were taken to the grave along with figs, melons and other delicacies.
The Greeks picked up the beautiful asparagus tips that still exist in nature. The Romans were already cultivating real cultures. It is said that Emperor Augustus was a great lover of asparagus and raised the plant to “nobility.” Not surprisingly, asparagus was considered the “aristocratic” vegetable and was mainly served on special “real” occasions.
The plant is native to the eastern Mediterranean. For this reason, asparagus also needs a lot of heat and light. Clear sandy soils are very accommodating. For this reason, it does not tolerate waterlogging, so if the water accumulates and cannot drain.
According to www.gemuese.ch, Swiss asparagus is now grown throughout Switzerland. However, the most famous growing areas are in the Swiss Rhine valley, in the Bernese Seeland and increasingly in Valais. 11 & # 39; 025 tonnes were consumed in Switzerland in 2016. Of these, however, only 667 tonnes were grown in Switzerland. Main import: the countries are Germany, Spain and America.
Harvest time is short and expensive.
For approximately two or three months every day, all rows and fields must be drained, so that mature asparagus, which presses its tips through the earth, can be unearthed. The local asparagus season begins in mid-April and officially ends on June 24.
With white asparagus, the right variety plays an important role and is crucial for a good harvest. Therefore, special attention is given to the choice of the variety. The plant is only replanted every 10 years.
Asparagus harvesting is an elaborate manual work, which is usually done by foreign collectors and workers. The rod is chopped with a special knife, which looks like a shoehorn, individually from the ground. Despite the great effort, the crop is worth it, since all asparagus stocks can be harvested and depleted. There are practically no remains.
“Red cherries, dead asparagus,” says a farmer’s rule
This means that in Johanni, that is, after June 24, the asparagus harvest should be finished. The closing season therefore lasts 8-9 months. Until next season starts. This is very important for plants to recover enough reserves for the next harvest. As there is no assimilation and photosynthesis due to the constant cutting of the shoots, the plant cannot recover or regenerate. Without sufficient regeneration time, life and harvest would be compromised.
Did you know?
Surely you have already wondered if the green and white asparagus are of the same variety. If that’s the case!
With all varieties, green or white asparagus can be produced. The deciding factor is the method of cultivation and light. The so-called “asparagus spears”, as soon as they cross the earth into the light, first green and then violet-blackish.
Green asparagus grow on the ground by light, white asparagus under the ground in the dark. That is why the so-called “dams” are also sprayed with sandy soil to prevent the plant from seeing the light at an early stage.
Of course, even with an additional white sheet, premature culture can be achieved. The blade prevents absolutely no light from reaching the stud bar. As soon as the light floods, the asparagus turns green.
Asparagus storage and processing.
It is important after harvest that the asparagus cool immediately for 10 hours with ice water. Then it is classified, shortened and finally washed and grouped in a car wash. The asparagus, dried on the interface is a sign that the asparagus is no longer fresh.
In terms of freshness, regional products have a clear advantage over imported asparagus. This is especially appreciated in gastronomy, since great emphasis is placed on good quality.
However, more and more consumers attach great importance to freshly cut and high quality products, which are engraved the previous day and can be found the next day on the shelves. It really isn’t cooler!
So why not put the delicious asparagus in your shopping cart the next time you visit the vegetable market? Or maybe a regional producer offers his products in the farm shop? You can also have a supermarket in your area that promotes regional products. Definitely worth considering regional suppliers. You can pay a little more, the more you will love and enjoy the enjoyment of fresh asparagus.