|
Asparagus
must be picked, graded and bagged by hand. |
|
The
outdoor temperature determines the crop rate of growth.
In peak conditions the crop can be harvested every
day but in cooler conditions it may only be every
2 - 3 days. |
 |
Fresh
asparagus tastes better- the stored sugars in the
spears, which give the asparagus its flavour, start
converting into starch fairly quickly after picking,
causing loss of flavour. For this reason, do not even
think about buying imported asparagus – stick
to English varieties. |
|
Under
ideal conditions, an asparagus spear can grow 10"
over the space of 24 hours |
|
The
asparagus season is very short- each crown will send
spears up for about 6-7 weeks during the spring season
and early summer. The season finishes on the 21st
June. |
|
The
thickness of spears depends on a number of conditions
including the depth of the crown and soil density.
The spears are graded into spru, medium and jumbo
bags to indicate thickness. |
|
After
harvesting is done the spears grow into ferns, which
produce red berries and the food and nutrients that
are necessary for a healthy and productive crop for
the next season. |
|
Asparagus
is best eaten as a starter with butter or hollandaise
sauce. |
|
Asparagus
has no fat, contains no cholesterol and is low in
sodium. |
