ASPARAGUSYour planting guide for a successful crop

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A s p a r a g u s o f f i c i n a l i s

Asparagus is a perennial, herbaceous garden vegetable which produces tender, edible spears for 15 or more years...

Fact Sheet : FS900

Notes

ASPARAGUS

Asparagus has been grown for thousands of years. It is native to the coasts of Asia

and Europe and is grown for it’s tender, edible early spring shoots or spears, which grow upwards every spring from underground rhizomes.

Growing Asparagus requires a reasonably fertile, well drained soil, with a regular water supply. Before planting, it is important to dig the soil well. Animal manures and composted materials will assist in continual production

Asparagus production is a three-year process. When purchasing your asparagus ‘crown’ from our nursery, it must be planted below the

grounds surface with approximately 2.5-3cm (one inch) of compost above it. A dozen plants is sufficient for an average families needs over the harvesting season. The first two years of production the spears should be removed in winter and left until the 3rd season. In the 3rd year, the collection of the spears should be limited to 4 - 6 weeks, and as the plants mature can be increased to a maximum of 12 weeks.

Please turn over for more information.

First Winter

Soil PreparationWork the soil well, and add in animal manures and compost. Crowns must be planted in Winter and can be purchased bare-rooted

First and Second Spring

Water regularlyThats pretty much it, you don’t need to do too much else to your crop over spring and summer

The Second Winter

Remove Dead foliage and revitalise the soil. Between late autumn and early winter, the tall canes will have wilted and died back. Remove them at ground level. Be sure to apply compost and/or sugar cane mulch over winter so it can break down and produce nutrients for spring

The 3rd Spring

Time for harvest!Harvest the shoots when they are 4-10 inches long. Remember to cut into the soil when harvesting.

Following Seasons

Repeat the information for seasons two and three.

What to do

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...In the first 2 seasons of asparagus, as tempted as you may be, do not remove any of the asparagus plant. The asparagus plant will produce tall slender canes with fern-like foliage reaching up to 2 metres in height. At the end of autumn, these canes will begin to wilt and die down. Only when they are completely yellow or brown can they be removed and cut back to ground level.

Keeping crops healthy: It is recommended that during each winter, a layer of compost and/or suger cane mulch (or similar) be placed on-top of the soil to break down for the following season.

Harvesting: Harvest asparagus spears from established beds for about 8 weeks. Harvest spears when they are 4 to 10 inches long. To prevent spears from becoming fibrous, harvest at least every other day. The fibrous condition is caused by over-maturity or inadequate fertility. Spears with loosely formed heads are overmature.

Cut asparagus spears 1 to 2 inches below the soil level. At least one-half the length of the spear should be above the ground. Never cut the spear within 2 inches of the crown to avoid damage to the developed buds. Never cut asparagus spears above the ground and allow stubs to remain (figure 4). Discontinue harvest when spear diameter becomes less than 3/8 of an inch.

“Asparagus is a good source of vitamin A and vitamin C, as well as other minerals. Home grown asparagus tastes a hundred times better than store-bought”

Brad Smith Mt Evelyn Garden Centre

* 1 bunch of medium sized asparagus * 2 Tbsp of extra virgin olive oil * 2 Tbsp freshly grated Parmesan cheese * 1 teaspoon lemon zest - freshly grated lemon rind

Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections,

slicing the asparagus at a slight diagonal.

Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil,

Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature

Asparagus

Be sure to eat your Asparagus in next few days, preferably as soon as possible. Sugars in the crop cause it to wilt and become tasteless and bland over time after being harvested. Consult us at our garden centre if you need any more assistance.

Mt Evelyn Garden Centre.

Grow your asparagus organic!

Growing Asparagus is simple and easy, but a little looking after is all that is needed...