Since the mid-17th century, spargel, or white asparagus, has been considered a royal vegetable in Schwetzingen. Originally grown in the palace garden, the vegetable was once used strictly at the electoral table. However, times have changed. These delicious white stalks of asparagus, a rare spring delicacy, are now available for even the lowest of classes and can be purchased fresh from the fields, at markets and in Schwetzingen’s old town. The first asparagus market took place in 1894 and the tradition has stuck around.

The main difference between the green asparagus we all know and maybe love is that the white asparagus is grown underground and therefore doesn’t produce chlorophyll. The lack of the photosynthesis process creates a more delicate flavor. It is softer but stringier than its green counterpart. Because it is so delicate, each spear has to be extracted from the soil by hand using a special knife.

From April through June, this “white gold” is harvested and Germans celebrate across the country with festival crownings of asparagus queens, farmers markets, pop-up stalls, peeling contests, and much more. When purchasing your own white asparagus, don’t think it’s all the same. There are three categories of quality: extra spargel, handelsklasse I and handelsklasse II. When you are cooking something special, make sure you spend the money for extra spargel quality for the whitest, straightest and thickest spears.

To get your own taste of this royal vegetable, head to Schwetzingen on Saturday, May 5 from 10 a.m. to 11 p.m. for asparagus day. Located downtown, there will be cooking examples, a guided tour and a lecture on the history of asparagus. Get a taste of something unique and local while learning about this famous vegetable!