Sparrers’ Grass
At this time of the year in the London Street markets you might hear the cry, sometimes just a single word, “Sparrers!” It will tell you that the new season of asparagus has arrived. Asparagus is a perennial, part of the Lily family, originally from Turkey and brought here by the Romans. It has a very short season. The first shoots appear in mid-April and by the 21st June the season is finished. It is a vigorous, prolific, plant that starts to deteriorate once it is cut. It really needs to be eaten fresh or it is tasteless and sour. Evesham asparagus, flushed with purple is the best. The French have a liking for white asparagus which is blanched by banking earth up around the new thrusting stems to keep the sun away.
At this time of the year in the London Street markets you might hear the cry, sometimes just a single word, “Sparrers!” It will tell you that the new season of asparagus has arrived. Asparagus is a perennial, part of the Lily family, originally from Turkey and brought here by the Romans. It has a very short season. The first shoots appear in mid-April and by the 21st June the season is finished. It is a vigorous, prolific, plant that starts to deteriorate once it is cut. It really needs to be eaten fresh or it is tasteless and sour. Evesham asparagus, flushed with purple is the best. The French have a liking for white asparagus which is blanched by banking earth up around the new thrusting stems to keep the sun away.
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