Asparagus is a vegetable that is native to much of Europe, northern Africa, and western Asia. It is a perennial plant that grows from underground rhizomes and produces tall, thin stalks with small, inconspicuous flowers. Asparagus is known for its distinctive flavor, which is slightly sweet and nutty. It is a good source of fiber, potassium, and vitamins A and C, and is low in calories. Asparagus is also a natural diuretic and has been used medicinally for centuries to treat a variety of ailments.
Growing asparagus can be a long-term investment, as it can take several years before the plants are ready to produce a harvest. However, with proper care and attention, asparagus can be a delicious and rewarding crop to grow in the garden.
Sowing
- Start by sowing asparagus seeds indoors, about 10-12 weeks before the last expected frost date in your area. Asparagus seeds can be slow to germinate, so patience is required.
- Use a seed-starting tray or pots filled with a good quality seed-starting mix. Plant the seeds about 1/2 inch deep and 2 inches apart.
- Keep the soil consistently moist, and maintain a temperature of around 70-75°F (21-24°C) to aid germination.
- As the seedlings grow, thin them to allow more space between plants, leaving the strongest ones.
- In the second year, after the last frost date, when the seedlings are around 12-18 inches tall and have several sturdy, well-developed stems, they can be transplanted into your garden. The asparagus plants are still small at this stage.
- Choose a sunny, well-drained location and prepare the soil as you would for crowns.
- Plant the asparagus seedlings about 18 inches apart in rows.
Growing
- Care for the young plants as you would for established asparagus crowns. Keep the soil consistently moist but not waterlogged, and fertilize as needed.
- In the first year after transplanting, do not harvest any asparagus spears to allow the plants to develop strong root systems.
- In the second year, you can begin harvesting sparingly, but the full harvest will not begin until the third year, as with crowns.
Harvesting
- Harvest asparagus spears when they reach 6-8 inches in height, using a knife or gently snapping them at ground level.
- Continue to harvest for 6-8 weeks in the spring, allowing the plants to grow fern-like foliage in late spring and summer to store energy for the next season.
Storing + Next Steps
- Store freshly harvested asparagus in the refrigerator. Trim the cut ends and place the spears in a container with an inch or two of water or wrap them in a damp paper towel and store in a plastic bag.
- You can also blanch and freeze asparagus spears for longer-term storage, as described in the previous answer.
- After the harvesting season is over, allow the fern-like foliage to grow and mature. The foliage helps to store energy and nutrients in the roots, which will be used to produce next year's crop.
- In the fall, cut back the foliage to about 6 inches above the ground. This will help to prevent the buildup of disease and pests in the garden.
- As the plants continue to grow, you may need to divide and replant the crowns every few years to maintain their vigor and productivity. To do this, carefully dig up the crowns and divide them into smaller sections, making sure each section has at least one bud or "eye." Replant the divisions in a new location or give them away to friends and family.
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