Spargel, or white asparagus, is a prized vegetable in Germany, with a season from April to June. Grown under cover to prevent photosynthesis, it is considered sweeter and more tender than green asparagus. It is a staple in German cuisine, with many dishes and festivals dedicated to it.
Spargel is the German word for asparagus. In Germany, spargel is usually grown under conditions that inhibit photosynthesis, meaning the asparagus spears are white rather than green. Germans say their spargel is sweeter and more tender than green asparagus, and that asparagus season causes much commotion in many parts of Germany. People who have the opportunity to visit Germany in late spring can enjoy a variety of dishes made with this vegetable and take part in the general asparagus frenzy that grips some parts of Germany.
Asparagus is known as the “royal vegetable” in Germany. Traditionally, it’s grown in covered cloches so that when the spears stick out of the ground, they won’t start photosynthesizing in sunlight. The spears are green to golden in color and sometimes streaked with purple. The straighter and whiter the spear, the higher its price. Unlike green asparagus, which usually tastes best when the spears are thin, large white asparagus spears can be quite flavorful, especially if the woody exterior is later peeled off.
April to June is spargel season in Germany, and it’s hard to avoid this vegetable during these months. Roadside stands, farmers’ markets, and grocery stores all carry plentiful supplies of “royal greens,” and many restaurants have special menus for spargels with asparagus as the star ingredient. People who want to enjoy asparagus year-round can choose to pickle white asparagus while it’s in season, assuming they can keep other members of their family away from the kitchen long enough to secure the asparagus in pickling jars.
In Schwetzingen, sometimes known as the asparagus capital, people can attend the annual Spargelfest, a festival dedicated specifically to celebrating asparagus, where a Spargel queen is crowned. White asparagus is turned into a variety of creative dishes during this annual festival, such as appetizers made by wrapping asparagus in cold cuts, another specialty of German cuisine. Spargel can also be worked into quiches, salads and a variety of other dishes.
White and green asparagus certainly taste different, and for asparagus aficionados, a visit to Germany can yield a variety of creative spargel recipes, along with the chance to experience the flavor many times. People who don’t like this vegetable may want to be aware that asparagus features on many restaurant menus and dishes throughout Germany during the spargel season, and that hosts may be offended if guests choose it.
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