Gourmet asparagus grown in recycled coconut husk fibre to hit supermarket shelves six weeks early

A Hampshire grower is using recycled coconut husk fibre to deliver commercial quantities of gourmet-quality asparagus six weeks sooner than last year.

And this week’s double digit temperatures has boosted production even further.

Grower, Sandy Booth, owner of New Forest Fruit, has been perfecting his unusual growing technique for several years and is now able to support Tesco with extra early season supply.

And now his purple and green asparagus grown near Brockenhurst, which has already won over top celebrity chefs Angela Hartnett and Luke Holder will start exclusively cascading out across the UK from Feb 27.

What makes purple and green asparagus so sought after by foodies is its characteristically sweeter and nuttier flavour and fleshier texture meaning that it can even be eaten raw and unpeeled in salads and stir fries.

To produce this intensified flavour and get commercial quantities onto supermarket shelves far earlier than regular asparagus it is grown in recycled coir or coconut husk fibre.

This creates a natural heated protection allowing them to grow faster than traditional methods. And it also helps develop higher than usual Brix levels, basically the sweetness measurement within the plant.

The supermarket’s early season gourmet asparagus will be further supplemented by grower Cobrey Farms, who are based near Ross-on-Wye, Herefordshire.

The British-grown asparagus season is relatively short so to get the absolute highest quality variety six weeks earlier than usual is a real coup and bonus for shoppers.

“English asparagus is generally considered by foodies to be the best in the world because of the UK’s almost perfect growing conditions.

“But because the traditional English season is so short, running roughly for around eight weeks, it’s an incredibly coveted food. As a result of this early season asparagus we will have about 60 per cent more on our shelves this year. - Tesco asparagus buyer, Lisa Lawrence

The New Forest Fruit site already benefits being sheltered from strong winds by Isle of Wight and South Coast’s increased light levels and warmer temperatures.

By housing the asparagus in tunnels to trap natural heat and growing it in the recycled coconut husk or coir, it warms it up more quickly, removing the need for artificial heat.

The company employ the same technique to grow strawberries but afterwards repurpose the several millions litres of coir they use to benefit the asparagus production.

This growing method also enables New Forest Fruit to produce around double the number of asparagus crowns per hectare compared to conventional field systems.

This week’s double-digit temperatures, both day and night, have made a real difference to our asparagus crop. Once conditions consistently rise above 10°C, the plants break dormancy and begin active growth.

“In our tunnels, we’re able to capture and retain that warmth, creating a favourable microclimate that accelerates spear emergence and improves early-season quality. The recent mild spell in the South of England has helped us move the season forward naturally and sustainably.

“In addition to the use of recycled coir, the asparagus crop in our tunnels is covered with fleece, trapping warmth from the sun and resulting in a natural increase in soil temperatures helping spears emerge without artificial heating. - New Forest Fruit owner, Sandy Booth

The regular British asparagus season starts in April, around St. George’s Day (April 23) and lasts until June.

ENDS