Asparagus acutifolius aka Lesser Asparagus

Asparagus acutifolius is an evergreen perennial known as wild asparagus. It belongs to the asparagus family, Asparagaceae. Its native range spans the Mediterranean region. This includes southern Europe, North Africa, and parts of western Asia. It grows in scrub and dry, sunny sites, often on limestone. Kew describes its climate as subtropical and its habit as scrambling.

Plants reach about 5 feet [1.5 metres] in height. They keep their foliage through the year. This species suits cultivated beds where winters are mild enough. It flowers from August to September, and bees pollinate the flowers. Each plant bears either male or female flowers. Grow both sexes if you want to raise seed. A lone plant cannot fertilise itself.

Wild asparagus grows in sun or light woodland shade. It accepts sandy and loamy soils but needs good drainage. A rich sandy loam is its preferred soil. It tolerates mildly acid, neutral, and mildly alkaline ground. Soil can be dry or moist. Plants For A Future reports that established plants withstand neglect. Its Cornish trials also found strong tolerance of coastal exposure. The same source lists USDA zones 7–10. It reports cold tolerance of about −5 to −10°C. Cold districts may therefore be unsuitable for outdoor growth. Fresh spring growth remains prone to frost damage. Choose a site sheltered from early morning sun.

The young shoots provide a seasonal food crop when cooked. Their flavour is strong, bitter, and aromatic. Reports differ on their eating quality. Some prize the flavour; others find the shoots stringy. Plants produce thin shoots in modest amounts rather than heavy crops. People gather them in spring along Croatia’s coast and islands. They use the shoots in risotto and with scrambled eggs. Oil and lemon juice are another recorded serving choice. Plants For A Future lists no known hazards. That does not establish the safety of every plant part. It records no medicinal or other uses.

Raise plants from seed or divide them in early spring. Soak seeds in warm water for 12 hours before sowing. Sow under glass in spring, or in early autumn when ripe. At 25°C, germination takes about three to six weeks. Move seedlings into separate pots once large enough to handle. Keep them in a sunny greenhouse through their first winter. Plant them out in late spring or early summer.