(Asparagus officinalis) Was originally domesticated in Africa at least 2,000 years ago. It is also depicted on an Egyptian frieve dating back 3000 BC. Today, its wild relatives can still be found in parts of Africa where it is still consumed for its dense nutritional value. The ancient Greeks considered it a sacred medicinal plant and aphrodisiac. It was widely abandoned as a crop during the middle ages however it was reintroduced to Europe by the returning Romans who picked up the seeds from Arabic farmers. By the 16th century, asparagus was considered a food for the nobility. It wasn't until the 18th century did asparagus become a common market place find amongst European nations. By 1655, European colonist had started cultivating asparagus in the Americas.
Given its maritime origin, asparagus can thrive in soil that has salt content higher than most crops can tolerate. People used to add salt to their beds to help suppress weeds, however this practice is not recommended as it contributes to the destruction of soil life, making it difficult to grow anything else. It is often planted in companion ship with tomatoes plants. Tomato plants are thought to repel the asparagus beetle while asparagus is thought to repel harmful root nematodes.