Growing Asparagus

Asparagus is an edible perennial plant, native to Central Europe and Western Asia.  It is a member the lily family. The Ancient Greeks enjoyed eating the wild asparagus then was cultivated by the Ancient Romans.  Plants will tolerate cold winters when dormant, long lived and hardy.

The plant begins producing several spears from the ground level.  Once they emerge the spears are a soft green colour and change to a darker green as they grow.  If not harvested the spears develop into a thin stem to approximately 1metre high with many soft small green ferny leaves.  Once plants are established they are highly productive beginning in spring through until autumn. 

Prepare the garden bed well before planting Asparagus and it prefers a moist, well drained soil, with plenty of organic matter.   Compost and animal manures can be dug in prior to planting.  To help conserve soil moisture, add mulch to the soil’s surface.  Older plants can be lifted with their crown and moved every 5-6 years then replanted into freshly prepared soil.

Crowns, seedlings, or seed are all suitable to use.  2-3 year old crowns will produce spears that can be harvested.  Space seedlings or crowns to 40cm apart.  Spring-summer is the ideal time to sow seed directly into the garden or in pots. 

Asparagus spears will start to emerge early spring.  Harvesting of spears can begin when they are the thickness of a pencil.  Cut the spears with a knife just below the surface when 15-20 cm long.  Cut as required and refrigerate. 

Asparagus is low in calories, contains no fat or cholesterol, very low in sodium.  It is a good source of folic acid, potassium, fibre and rutin.  Asparagus is delicious  eaten fresh, steamed, added to quiche or baked in the oven topped with cheese.