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Asparagus
must be picked, graded and bagged by hand. |
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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. |
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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. |
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Under
ideal conditions, an asparagus spear can
grow 10" over the space of 24 hours |
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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. |
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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. |
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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. |
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Asparagus
is best eaten as a starter with butter
or hollandaise sauce. |
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Asparagus
has no fat, contains no cholesterol and
is low in sodium. |
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