Asparagus sprout

After several years of patient cultivation, we have been able to harvest this unknown and exclusive vegetable since 2012. The flower stalks are harvested raw in bud and prepared like delicious asparagus with a firm, "wild" taste. Create a production field in a sunny to semi-shaded spot, rich in humus and lime, and harvest them for years: the plants are very hardy. They at least like some undergrowth; grass is also fine. In the past, this member of the star-of-Bethlehem family grew abundantly around the city of Bath in England, but there they harvested too eagerly... In the mountain regions of France and Spain (Pyrenees), you can still find them, where they are harvested and marketed by the local population. The French also call this delightful vegetable Asperge des Bois because they are most left alone in light forests and therefore still occur there. If you let some flowers grow through, enjoy flower stalks 40-100 cm high, adorned at the end with flower clusters 30-50 cm in size. The star-shaped flowers (May-July) are creamy white and remain open after flowering to gradually ripen into beautiful capsule fruits.

Names:
Latin: Ornithogalum pyrenaicum
Dutch: Aspergette
Also known as: Korenaar Asperge, Bosasperge, Pruisische Asperge, Bosvogelmelk, Pyreneese Vogelmelk
English: Prussian Asparagus, Wild Asparagus, Bath Asparagus, Pyrenees Star of Bethlehem, Spiked Star of Bethlehem