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Asparagus

Asparagus, a seasonal vegetable, is known for its tender, long spears and mild flavor. It belongs to the lily family and is mainly harvested in spring from April to June.


Asparagus contains many nutrients, including vitamins (A, C, E and K), minerals (potassium, calcium, iron) and fiber. It is low in calories and high in water, making it a healthy choice. In addition, asparagus contains antioxidants that can strengthen the immune system and reduce inflammation in the body.

Cultivation

Asparagus is usually grown from root tubers, known as asparagus roots. These can be planted in the ground in spring as soon as the soil has warmed up. The trenches, which are about 20 cm deep and about 30-45 cm apart, are dug between the rows. Place the asparagus heads with the buds facing upwards and cover them in the trenches with about 5 cm of soil.

The asparagus is ready to harvest in the third year.

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Healthy, wholesome and a vitamin bomb



Vitamin A, B1, B2, B6, C and E - they are all contained in the vegetable spears, as well as minerals such as iron, calcium and magnesium. Asparagus is low in fat and calories, promotes digestion thanks to its fiber and has a diuretic effect. Its high potassium content and aspartic acid (the reason why urine has a distinct smell) stimulate kidney function.

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Harvest calendar

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