Asparagus is a perennial plant with an erect edible stems. Although it is easy found
in many supermarkets, you can not beat the delicious flavour of your own freshly picked
asparagus. It is easy to grow, but the main disadvantage would be that it takes about 3 years
to mature.
The young shoots or spears are the edible part of the plant and are produced from April to July.
The new emerged shoots are light green with either green or purple tinged tips. The asparagus
are at their best when the stalks are about 7.5 to 10cm long.
These plants will grow in most soil type as long as there is good drainage, it does not
tolerant acid or very heavy clay soils. A rich sandy loam would be the most desirable soil
condition. Asparagus favours a sunny sheltered site, but will tolerated partial shade.
Sow seeds thinly in drills 2.5cm deep with 45cm spacing between the drills in a sunny shelter
spot, from late April. The seeds should germinate within 2 to three weeks. Keep the bed well
watered and weed free throughout the summer months.
Thin seedlings to 5cms apart as soon as they are large enough to handle and then when they reach
15cm in height thin again to 30 cm apart .
In autumn when the foliage turns yellow cut the plants down to almost ground level.
Harvesting can begin after the third season, but still only take no more than three shoots from
each plant. The plants would benefit from early harvesting rather than later in the season.
To ensure a better testing crop cook straight from harvesting, as they can quickly lose their
flavour.
