Asparagus Basics

Asparagus is a perennial garden plant originating in the eastern Mediterranean region. Asparagus is actually a young edible shoot, commonly called a spear. The spear rises from an underground stem called a crown, which is capable of producing spears for 15–20 years. Most asparagus is harvested in spring, when it is 6–8" high and has tender, fleshy spears and tight, compact heads. Once they reach maturity, the asparagus stalks become woody, and fernlike foliage grows from the heads, making them inedible. Although grown on quite a large scale and in many countries, asparagus is available in abundance only from March to late June.

Remnants of wild varieties of asparagus have been discovered in northern and southern Africa, and archeologists believe that it may also have been cultivated in ancient Egypt. Consumed for more than 2,000 years, asparagus was originally valued for its medicinal properties. It fell into obscurity during the Middle Ages, although it continued to be cultivated by Arab peoples. Under the influence of King Louis XIV, asparagus was rediscovered in the 18th century, and since then several new varieties have been developed. Today the principal producers of asparagus are the United States, Europe, Mexico, and Taiwan.

Asparagus comes in more than 300 varieties, only 20 of which are edible. They are divided into three main categories: