Asparagus (Asparagus officinalis) is a member of the lily family. It originated near the Mediterranean Sea and was considered a delicacy by the ancient Greeks. Methods were described for growing this vegetable in 200 BC. It was cultivated in England by the time of Christ and brought to America by the early colonists (14). Highly prized for its delicate flavor, "asparagus" is the Greek word for "stalk" or "shoot" (15). Sturtevant (15) notes that it is a plant of the seashore and the riverbanks of southern Europe and the Crimea. The waste steppes of southern Poland and Russia are covered with this plant.
Asparagus was not well known by the Greeks, but Romans in the time of Cato (about 200 BC) knew it well, and Cato's directions for cultivation would be useful for gardeners today.
Asparagus has been grown in American gardens since the earliest settlements were established. However, it was not until after 1850-1860 that asparagus was planted by commercial growers in the United States.
California leads the U.S. in production of fresh-market asparagus, followed by Washington, Michigan, and New Jersey. California harvests the majority of its crop from January through June, Washington from April through June, and Michigan and New Jersey during May and June. Oregon and Arizona are among the other states involved in fresh-market production (46).
Peru and Chile account for about 80% of the imported asparagus from September through October. Imports account for more than 90% of the asparagus supply from September through December, according to U.S. Department of Agriculture statistics. Of the two countries, Peru has become the dominant asparagus supplier from September through December. Peru produces both green and white asparagus in the coastal valleys of two well defined zones. In the northern valleys, mostly white asparagus is produced in the province of La Libertad, near the city of Trujillo. This asparagus is generally canned and exported to Europe. In the central valleys, mainly green asparagus is produced in the province of Ica, south of Lima and is exported to the U.S. (19).
Mexico also is a large supplier to U.S. markets. According to the USDA (28), asparagus growers in the U.S. continue to trim the acreage under cultivation, following a period of rapid expansion in the early to mid-1980s. The incentive for asparagus growers to reduce acreage includes the recent upward trend in yields and the increased competition from lower-cost Mexican produce. In recent years, asparagus production has declined in many areas because of disease problems in old fields and a loss of labor necessary to harvest the crop.
Even with competition from Chile, Peru, and Mexico, this high-value crop may be very attractive to U.S. growers, especially for retail marketing. Growers should be able to receive a retail price between $1 to $2 or more per pound for a snapped product ready for the consumer.