The wild asparagus is a sprout, a spontaneous herb with a thin stem pleasantly bitter and much tastier than the common asparagus.

What is their price? If personally collected in nature their cost is zero, while their selling price is generally high and can vary from 10 to 28 euros per kilo.

Can they be cultivated? Here is a video to learn their natural cultivation using the Fukuoka method.

Is the harvesting regulated? It depends on the location, some Italian regions like Tuscany, Sicily, and Veneto have issued regulations to precisely establish the period and maximum per capita quantity of harvesting. It is necessary to inquire if in your area or municipality it is necessary to have a permit for harvesting.

Other names: asparagina, woodland asparagus, field asparagus, prickly asparagus, thorny asparagus, sparasine.
Do not confuse with bruscandoli (less jagged and thinner), butcher’s broom sprouts (with smoother and purple tips) or salicornia (the sea asparagus found in salt marshes).

Where to find them? They grow in the countryside, in uncultivated meadows, in the Mediterranean scrub, in clearings, in rows, along hedges, and in woods even above one thousand meters in central and southern Italy. In the north, they are rarer and prefer hills and more sheltered and mild areas. They do not grow in northern regions (like Trentino Alto Adige, Piedmont, Valle d’Aosta), where mountain asparagus (goat’s beard) can be found. Here are the photos to recognize them in the sprout state (edible) and as adults (poisonous).

How to recognize wild asparagus? The plant is a spontaneous and perennial herb, developing underground with a dense network of rhizomes. The edible part is its aerial shoots (young sprouts), thin and specifically its tender green and sometimes purple tip. The stem closer to the ground is woody and thorny.

Discover their properties and nutritional values with nutritionist Maria F. Buccinnà: “wild asparagus is rich in fibers that help absorb less fat and sugar contained in meals and stimulate digestion, preventing constipation and bloating. They are excellent sources of antioxidant vitamins, particularly A, C, E, and some of the B group, and minerals such as phosphorus, potassium, and chromium. Additionally, these vegetables are rich in saponins, molecules that inhibit the proliferation of colon cancer cells. The concentration of these beneficial molecules is much higher in wild asparagus than in cultivated ones. These compounds have a recognized nutraceutical activity along with flavonoids responsible for the diuretic activity. To keep these molecules’ properties intact, wild asparagus should not be boiled in water. Saponins are extremely resistant to heat but soluble in water. For this reason, it is preferable to consume asparagus raw, as a salad, quickly sautéed in a pan or grilled and seasoned with a lemon, garlic, and parsley dip.“
Contraindications: they contain acetylsalicylic acid (increases uric acid) and are therefore not recommended for those suffering from gout, kidney, or urinary problems.

WILD ASPARAGUS SEASONALITY: the best period is from March to June, in southern Italy they can be found as early as January or even earlier. It is preferable to pick them at the beginning of the season as they are more tender, over time they tend to become hard.

RECIPES with cultivated asparagus