Asparagus growth depends on temperature, with warmer days and sunlight supporting spear development. Southern asparagus production in New Zealand is slightly behind northern growers this year due to a cold and wet spring that delayed the season by several weeks. Lower soil temperatures have slowed early growth, though harvests are now progressing.
According to South Island Manager Mike Arnold, asparagus remains a popular seasonal vegetable among New Zealand consumers, who consume thousands of tonnes annually. "Foodies don't need much encouragement to grab a bunch of the green spears, but if you need a couple more reasons, we have plenty," he said.
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"Our Southern spears are sweeter and juicer thanks to the cooler overnight temperatures, which helps to lock in the sugars and flavour. It also creates that lovely green colour in our spears," Arnold explained. "The warmer temperature in the day helps the spears literally grow right before your eyes, up to 17 centimeters in a day. It means we have a dedicated harvest team throughout the spring to pick most days. If it's too hot, the spears can go seedy quickly."
He added that asparagus is rich in vitamins, minerals, fibre, and antioxidants. "It helps boost your immune system, aids digestion, is a natural diuretic, but most of all, it is delicious to eat, which makes you happy when you eat them. What more can you ask for?" said Arnold.
Fresh, local asparagus remains available until the end of December. Arnold said it is best eaten fresh with minimal preparation. "Either barbecued, pan fried, or slightly boiled, they can accompany any meal – or you can cut or grate them into a salad or pasta dish. The options are endless," he said.
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Carmel Ireland from the 5+ A Day Charitable Trust described asparagus as one of spring's most nutrient-dense vegetables. "Asparagus is a good source of folate, prebiotics, and a source of a host of vitamins like niacin, thiamine, riboflavin, and C. It's a vegetable that supports heart and gut health, blood pressure, and helps support a healthy immune system. The spears are also easy to add to any meal, making it even easier to add one more vegetable to your daily diet," she said.
To maintain freshness at home, asparagus should be refrigerated with the ends wrapped in damp paper towels or stored upright in a glass of water. Asparagus bunches will be in stores nationwide until late December, including slightly misshapen spears sold under local "wonky" produce lines.
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