Crimson Pacific is an open pollinated variety bred by Aspara Pacific in New Zealand, it is considered to be one of the highest yielding purple types available and up to 50% sweeter than green asparagus. They are also more tender and richer in antioxidants than green asparagus.
The thick, tasty purple spears are produced in May and early June, they are so delicious and tender that they are good enough to eat raw.
Asparagus is loaded with antioxidants helping to protect your cells from the harmful effects of free radicals and oxidative stress. It also contains vitamin K, an essential nutrient involved in blood clotting and bone health. Lastly, it helps reducing risk of heart disease, high blood pressure and diabetes.
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