Officially named ‘Asparagus Capital of Switzerland’ in 2005, Saillon grows a third of the Valais production of this spring vegetable.
From March to early June, asparagus is the star of the vegetable world – a veritable gem of a local product. Saillon’s producers grow 45 tonnes of asparagus on 6.4 hectares, which represents 11% of the surface area in the Valais. The canton produces 482 tonnes of asparagus annually.
Saillon, asparagus capital of Switzerland
Accounting for a large proportion of the canton’s production, Saillon was officially named ‘Asparagus Capital’ in 2005, a label awarded by the Swiss Federal Institute of Intellectual Property in Bern. With its traditional Asparagus Festival held on the first Saturday in May, the village gives pride of place to the vegetable.
Where to eat asparagus
Steamed, grilled, roasted or pan-fried, asparagus spears grace every table in the land. Above all, though, it’s prepared by local restaurateurs as the star ingredient in tasty, creative recipes!
How asparagus is cultivated
Asparagus is grown in fields or special greenhouses. Production begins three years after the asparagus is first planted in the fine sun-drenched sands of the plain. Several varieties are known to exist, but those grown in the Valais are among the most delectable and most tender.
Find out more about this Valais speciality
