First it was the carrots, now it is the asparagus that is turning purple. John Clement of Tuddenham Hall Estates is currently undertaking trials on purple asparagus.
“I think the purple variety will bring a major point of difference, but I don’t know yet whether it will be commercially viable or not.”
He is trialling varieties from New Zealand and New Jersey on five acres of land. “Purple asparagus is high in sugar and extremely sweet and very delicate, it’s absolutely delicious.”
Whether or not the variety proves to be a commercial possibility will be clearer in about 18 months, he added.