Asparagus is not only a gastronomic symbol of spring but also a popular ingredient in many dishes worldwide. Known for their unique shape and taste, they are rich in vitamins, minerals, and antioxidants. They are particularly attractive to those following a healthy lifestyle, since they are low in calories.

From Minor Asia to kitchens around the world

Asparagus originates from Minor Asia and belongs to the family of flowering plants. Its scientific name is Asparagus officinalis. Asparagus has a woody rhizome that roots in the ground, from which shoots known as white asparagus emerge in the spring. When white asparagus rises to the surface, it greens under the influence of light, develops chlorophyll, and becomes green asparagus. To keep asparagus white, it should be covered with soil right from the start of its growth, ensuring it is not exposed to sunlight. Later, we use a special knife, reach into the soil, and cut the asparagus. The cut asparagus is peeled and remains white. There are also purple and wild asparagus varieties. Purple asparagus tends to be sweeter and can be eaten raw, while wild asparagus is known for its strong flavour and is considered a delicacy. Its unique combination of ingredients cleanses the body and aids various diseases. It has a strong flavour, so it can be eaten as a standalone dish. People in Minor Asia have been familiar with and have enjoyed asparagus since 2000 BC. The Greeks and Romans also recognized its medicinal properties. However, asparagus only became popular in Europe in the 16th century.

Harvesting asparagus at the Prekmurje Model Farm

At the Prekmurje Model Farm, we are actively harvesting asparagus. The harvest usually begins in March and continues until mid-June. In 2023, we planted 10,000 pieces of white and green asparagus. We diligently care for every step in the production process, from planting to harvesting, to ensure the top quality and freshness of each asparagus.

Did you know…

• Asparagus thrives in sandy and loose soils because these types of soil warm up quickly, which helps promote the growth of the plant
• In Slovenia, asparagus plays a special role. Especially in the region “Primorska”, farms specialize in growing wild asparagus. There is also a festival of asparagus in the village of Orehovlje.
• In Prekmurje, in the village of Dolga vas, a traditional event called “Day of Asparagus and Asparagus Dishes” is organized annually.
• At the beginning of the season, asparagus usually grows about a centimeter a day. Mid-season, their growth accelerates, and they can grow up to five centimeters a day.
• Asparagus contains more than 90% water and less than 20 kcal per 100 grams. They are also rich in vitamins and minerals, fibers, and vitamins that promote healthy digestion and metabolism.
• Fresh asparagus can be identified by sound. When you rub two fresh stems together, you hear a squeaking sound.