Asparagus officinalis

This French heirloom, dating back to 1885, has rose-purple spears with tender tips and an extraordinary flavour.

In France, this variety is used to make the traditional “white gold” or “edible ivory,” known to us as blanched asparagus. This is created by mounding soil up the spear to prevent it from photosynthesising. All asparagus can be blanched; however, Argenteuil is the original blanching asparagus.

Standard packets contain approx. 25 seeds

Petite packets contain approx. 10 seeds