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The asparagus (Asparagus officinalis) was known in ancient Egypt as frescoes have been found on the pyramids where it is believed to date back to around 5000 BC. But that doesn’t mean they cultivated it, it may have been spontaneous.

“I’m full, that’s enough” – that means the word “sparrow” from which the word “asparagus” is said to come.

In Asia Minor it is believed that it was cultivated 2000 years before the time of the Romans, it was a well-known medicine for toothache, heart disease, insect bites and other cases.

In Greece it appeared as a wild, native plant in many humid, semi-mountainous areas called “sprouts”. Its value for its various medicinal and dietary properties was quickly appreciated, which is why its intensive cultivation began.

The first recorded recipe is in the book of Apicius in the 3rd century AD. Asparagus likes quite salty soil but by itself is a very poor vegetable in sodium. So it can be easily eaten by someone who is watching their blood pressure.
They are also very low in calories, and an extremely good source of B6-C-K vitamins, thiamine, riboflavin, calcium, fiber, protein, chromium, iron, phosphorus and more.

In cooking it can be used in salads, omelets, pizza (!), risotto, pies and soups.