I’m wild about asparagus. But I never expected to find wild asparagus growing close to – and even in – urban areas near home. But it does, and I’ve found it growing freely in parks and hillsides in the cooler hilly areas of Israel. Some have reported foraging wild asparagus even around Tel Aviv.
The late Leda Meredith, foraging expert and author, showed me a tall, thorny bush growing in a Jerusalem park, and casually identified it as asparagus. I was surprised, almost unbelieving, until Leda showed me to look at the base of the plant, where the young, edible shoots had popped up.
The spears are almost unnoticeable, unless you’ve got your eye peeled for them. Then pick them; don’t wait. Once mature, they become too tough to eat. Given time to flower, they develop prickles that deceive you into thinking that nothing edible can be growing there.
The trick is to look for them in season, which is in winter and early spring, and as Leda showed me, to search among the roots of the plant.
It’s almost past the time when you can forage young asparagus in the Levant; April is the last month you’ll find it, before full summer arrives. You’ll have best luck searching in woodlands, because the asparagus plant likes to root itself under shady trees.
Asparagus is a seasonal treat. We have some good asparagus recipes for you to enjoy. And you can enjoy asparagus every day without concern. The season is short, and the vegetable is so rich in antioxidants and anti-inflammatory, and anti-viral properties that you can consider it a nutritional supplement. Unless you just want to enjoy its delicious flavor while the season lasts.
I love asparagus simply steamed, with a little butter drizzled over. A vegan alternative is olive oil and lemon juice dressing. But here are asparagus recipes you might enjoy cooking:
