Asparagus originally comes from Mesopotamia. From 5000 BCE, it started to spread across the Mediterranean (Egypt, Greece, and Italy). It reached Spain in 200 BCE with the Roman invasion. In the 8th century (in the year 711), with the Arab invasion, it continued to expand and consolidate across the Iberian peninsula.
In the old Kingdom of Granada, during the Nasrid dynasty, its popularity grew and so did production.
Commercial cultivation in Huétor Tájar started in 1918.
Types
Huétor Tájar asparagus with PGI
Huétor Tájar asparagus with PGI is considered to be a natural cross between cultured Asparagus officinalis L. (25%) and wild Asparagus maritimus L. Mill. (75%) asparagus, and it falls within the same botanical group as Wild Asparagus. Huétor Tájar asparagus is grown in the fertile and ancient meadows of Granada, a pioneering area in the cultivation of asparagus, covering the municipalities of Huétor Tájar, Íllora, Loja, Moraleda de Zafayona, Salar, and Villanueva Mesía, with most production happening in Huétor Tájar.
Wild Huétor Tájar asparagus is the only wild asparagus with PGI in the European Union and the world. In terms of morphology, it has a purple, bronze-purple, purple, green-purple, or green stem, with darker tones in the head. Its epidermis has a characteristic shine, and sometimes it also has long streaks. The stem is thin, long, straight, and cylindrical, ending in a well developed pointed head. At an organoleptic level, its texture is meaty and firm, and it has a bitter-sweet flavour and deep aroma, reminiscent of wild asparagus.
This makes Huétor Tájar asparagus a unique product in the world.
Huétor Tájar asparagus is renowned for its texture and flavour, and it is the only variety certified by a Regulatory Board that guarantees the traceability and terms of the PGI of Huétor Tájar asparagus.
The characteristics of the native Huétor Tájar asparagus varieties are:
Wild flavour Huétor Tájar asparagus
Huétor Tájar asparagus has been carefully cross-bred to recover the original flavour or wild asparagus.
Morphology:
- Flavour: Wild flavour, similar to wild asparagus. A return to the original.
- Tip: Pointed, thicker than the stem.
- Stem diameter: thin to medium (4-16 mm)
- Skin texture: Striped with pronounced bracts.
- Colour: Green and bronze shades.
Green-purple Huétor Tájar asparagus
Green-purple Huétor Tájar asparagus, known in Spain as wild asparagus (espárrago triguero), is UNIQUE IN THE WORLD.
Morphology:
- Flavour: intense bitter-sweet flavour, deep aroma, and firm and meaty texture.
- Tip: Pointed, thicker than the stem.
- Stem diameter: thin to medium (4-16 mm)
- Skin texture: Smooth with gentle bracts.
- Colour: Green and bronze shades.
Green asparagus
El Asparagus Officinalis L., commonly known as green asparagus. It is part of the lilies family, to which onions and leeks also belong. They can be eaten fresh, canned, or frozen all year.
Long with small scale-shaped leaves along the top end.
The plant is native to the Mediterranean basin.
Morphology:
- Flavour: delicate and lightly sweet
- Tip: rounded, green, with some shades of purple
- Stem diameter: thin to thick 4 to +24mm
- Skin texture: smooth
- Colour: Green
Purple asparagus
The first known crops were grown in Italy in 1930. Today this has expanded to parts of the work in Europe, America, and Asia. The perfect conditions for this variety are moderate temperatures and sunny days.
It is one of the best loved varieties of fresh asparagus thanks to its sweet flavour and tender and meaty texture. It is the perfect addition to salads and other dishes. It can be enjoyed raw, grilled, or charbroiled.
Morphology:
- Flavour: sweet
- Tip: rounded and compact
- Stem diameter: medium to thick 8 to +24mm
- Skin texture: smooth
- Colour: Burgundy-purple tones
White asparagus
White asparagus belongs to the same family as green asparagus. The difference is that white asparagus is grown below ground or in the absence of light, which results in the absence of chlorophyll (which gives plants their green pigment). This type of asparagus has more carbohydrates than green asparagus. They also have a hard skin and are usually peeled before they can be eaten.
Morphology:
- Flavour: delicate and bitter-sweet
- Tip: rounded
- Stem diameter: medium to thick 8 to + 24mm
- Skin texture: smooth, without streaks
- Colour: White-pink shades and purple tips
