Nederlands
“In 1992, I planted my very first asparagus,” says Marc de Wit from Mariaheide. What started on just one hectare has now grown into a versatile business operating in Mariaheide, Uden, Veghel, and Vorstenbosch. “For 25 years, we’ve been growing the tastiest asparagus on these beautiful sandy soils, with care for people and the environment.” By combining cultivation in greenhouses, mini-tunnels, and open fields, De Wit can start harvesting as early as March and continue until the end of June. Hutten and De Wit have been partners for fifteen years.
Growing asparagus is a unique craft. A good start is essential because once planted, asparagus plants stay in the ground for ten years. Asparagus grows best in sandy soil, which drains well, is easy to work with, and warms up quickly in spring. This is also true for De Wit's asparagus. The plants grow from rootstocks, also known as “crowns.” In spring, edible stems (shoots) grow from these crowns – these are the asparagus spears that end up on your plate. After the harvest season, the plants are allowed to grow into ferns. This foliage is incredibly important: it captures sunlight and enables the crown to store enough energy underground to produce new shoots the following year. Marc de Wit explains, “During this period, we do everything we can to care for the crop in the best possible way. This ultimately results in high-quality, delicious asparagus.”
Patience in Asparagus Cultivation
Growing asparagus requires patience, as the first harvest doesn’t come until the third year. The plant needs time to take root and build strength. After about ten years, the yield declines, producing fewer and thinner stems. The field is then cleared to prevent soil fatigue. Marc follows this same cycle, but he doesn't only grow outdoors: “At our farm, we use various cultivation methods, so we can start harvesting early (in March) and continue until the end of June. We start with cultivation in greenhouses and tunnels. As soon as the first rays of spring sunshine become warm enough, they heat the greenhouses and tunnels. With a little extra help (underfloor heating), we can harvest the first asparagus as early as March. Then we move to fields with mini-tunnels – small tunnels about hip-high, where the still air is also warmed by the sun. This causes the soil to warm up earlier, allowing us to harvest asparagus from early April. When the soil temperature reaches about 11 to 13 degrees Celsius, the asparagus buds start to sprout and the white spears emerge above ground.”
No Air-Freighted Vegetables
Locally grown asparagus is not only the tastiest, but also the most sustainable. Rens Faes, buyer at Hutten, explains: “Hutten has a clear policy against air-freighting products – we simply don’t do it. By harvesting in the Netherlands, we not only reduce environmental impact from transport-related CO2 emissions, but also significantly reduce water usage compared to imported varieties. Outside the season, our locations cannot order white asparagus.”
In the ‘Sustainable Doers’ series, Hutten visits and talks to our suppliers about our shared sustainability goals. You can read the other stories on our website.