Royal Asparagus is a dietary vegetable with long, dense stems and needle-like leaflets at the tips. It appears in various color options: green, white, pinkish, and purple. The shoots are usually consumed as food, while the roots are used for medicinal purposes. Bright orange berries are used primarily as a decorative element.
The 'Royal' variety belongs to early-maturing types, grows up to 170 cm, and reaches maturity in about three years after planting. Young, tender shoots have white flesh with an excellent taste and are rich in vitamins and minerals. For cultivation, choose a calm, sunny location; the soil should be loose and fertile.
Care for the plant includes regular loosening of interrows, weed removal, watering, and fertilizing. In spring, phosphorus-potassium fertilizers are applied, and after harvest, nitrogen fertilizers as needed. Organic fertilizers are added every two years (3–5 kg/m²). When growing etiolated shoots, plants are laid out to a height of 25–30 cm and a base width of about 50 cm to obtain tender white stems 25–30 cm long. Asparagus can yield crops for 10–12 years, after which productivity decreases.
Shoots are prepared for consumption: peeled and treated with high temperatures – boiled in salted water, fried in olive oil, or baked. They are widely used as an exquisite side dish for meat and fish dishes, as well as in dietary soups and broths. When consuming asparagus, fatigue relief and heart stimulation are noted.
