Bath Asparagus, known botanically as Ornithogalum pyrenaicum, is a unique and often overlooked wild edible plant. It also goes by names such as Spiked Star of Bethlehem or Wild Asparagus. This spring ephemeral holds historical significance, particularly in the Bath region of the UK, where it was once commercially cultivated and sold in local markets as a vegetable similar to asparagus. Its seasonal availability makes it a sought-after ingredient for foragers and culinary enthusiasts who appreciate its distinct flavor.
Identifying Bath Asparagus
The plant emerges in spring with slender, asparagus-like shoots that are typically pale green, sometimes with a slight purplish tint. These young shoots are the edible part, appearing before the flower stalk fully develops.
As the plant matures, it develops a tall, erect flower spike that can reach up to 60 cm (2 feet) in height. This spike is adorned with numerous star-shaped flowers, each less than an inch across, featuring six greenish-white petals with green stripes. The narrow, glaucous (bluish-green) leaves often wither or die back as the flowers open in early summer.
Where and When to Forage
Bath Asparagus thrives in woodlands, hedgerows, and rough grassy banks, often found on clayey soils overlying limestone or gravel. While it has a wider distribution across Europe, it is particularly prevalent and historically abundant around Bath, UK, which gives the plant its common name. It can also be found in other parts of Somerset, Wiltshire, and Gloucestershire.
The optimal time for foraging Bath Asparagus is late spring to early summer, generally from April to June, before the flower stalks fully develop. To sustainably gather the shoots, cut them cleanly a few inches above ground level, allowing the plant to regrow and produce more shoots or develop its flowers and seeds for future seasons.
Culinary Preparation and Flavor
Bath Asparagus offers a unique flavor profile, often described as milder and sweeter than common garden asparagus, with subtle nutty or earthy undertones. The young shoots can be prepared in similar ways to traditional asparagus.
Simple preparation methods include steaming, blanching, roasting, or sautéing. Steaming for a few minutes with a squeeze of lemon juice highlights its delicate taste. It pairs well with butter, garlic, or a light vinaigrette and can be incorporated into salads, risottos, or served as a side dish. General asparagus is low in calories and a source of vitamins K and A, and folate.
Safe Foraging and Look-Alikes
The plant’s bulbs contain cardiac glycosides and can cause skin irritation upon contact or severe discomfort if ingested. Therefore, only the young shoots should be harvested, and the bulbs should be avoided.
While Bath Asparagus is distinct, other plants in the Ornithogalum genus, such as Common Star of Bethlehem (Ornithogalum umbellatum), are highly toxic and can be mistaken for it, especially their early shoots. Distinguishing features include the specific appearance of the developing shoots and the characteristic greenish-white, star-shaped flowers of Ornithogalum pyrenaicum once they appear. Always adhere to the principle: when in doubt, leave it out.