“In parts of France, most notably at Argenteuil, asparagus is customarily grown underground to inhibit development of chlorophyll. This white asparagus is prized for its tenderness and delicate flavour. In classic French culinary nomenclature, the word “Argenteuil” denotes an asparagus garnish.”
This makes me wonder what other vegetables could be grown underground and how they would taste. It would be an interesting project to systematically grow every vegetable underground and see what happens. Would adding things to the soil change the taste much?
(Who knew? Asparagus has flowers!)