Growing Asparagus

Asparagus is a perennial vegetable and is among the earliest of spring vegetables. An area about 20 ft. sq.(1.85 sq. m), or a row 50 to 75 ft.(15 to 21 m) long, will supply plenty of fresh asparagus for a family of five or six persons, provided the soil is well enriched and the plants are given good attention. More must be planted if a supply is to be canned or frozen.

An asparagus planting lasts 15 to 25 years without replanting if it is well cared for and the climate is suitable. It does not do well if summers are extremely hot and long and winters are mild.

Asparagus does best where winters are cold enough to freeze the ground to a depth of a few in. (7 to 10 cm) at least. In many southern areas the plants make a weak growth, producing small shoots. Elevation has some effect, but, in general, the latitude of south-central Georgia is the southern limit of successfully growing asparagus.

The crop can be grown on almost any well-drained, fertile soil, and there is little possibility of having the soil too rich, especially through the use of manure and high quality compost. Loosen the soil far down, either by subsoil plowing or by deep spading before planting. Throw the topsoil aside and spade manure, leafmold, rotted leaves, compost, or peat into the subsoil to a depth of 14 to 16 in.(35 to 40 cm); then mix from 5 to 10 pounds (2 to 4 kg) of a complete fertilizer into each 75-ft.(21 m) row or 20-ft.(6 m) bed.

When the soil is ready for planting, the bottom of the trench should be about 6 in.(15 cm) below the natural level of the soil. After the crowns are set and covered to a depth of an inch or two (3 to 5 cm), gradually work the soil into the trench around the plants during the first season. When set in beds, asparagus plants should be at least 1 1/2 ft.(45 cm) apart each way; when set in rows, they should be about 1 1/2 ft.(45 cm) apart with the rows from 4 to 5 ft.(1.2 to 1.5 m) apart.

Asparagus plants, or crowns, are grown from seed. The use of 1-year-old plants only is recommended. These should have a root spread of at least 15 in.(40 cm), and larger ones are better. The home gardener will usually find it best to buy his plants from a grower who has a good strain of a recognized variety. In procuring asparagus crowns, it is always well to be sure that they have not been allowed to dry out.

Clean cultivation encourages vigorous growth; it behooves the gardener to keep his asparagus clean from the start. In a large farm garden, with long rows, most of the work can be done with a horse-drawn cultivator or a garden tractor. In a small garden, where the rows are short or the asparagus is planted in beds, however, hand work is necessary.

For a 75-ft.(21 m) row, an application of manure and 6 to 8 pounds (2.5 to 3.5 kg) of a high-grade complete fertilizer, once each year, is recommended. Manure and fertilizer may be applied either before or after the cutting season.

Remove no shoots the year the plants are set in the permanent bed and keep the cutting period short the year after setting. Remove all shoots during the cutting season in subsequent years. Cease cutting about July 1 to 10 and let the tops grow. After the first hard frost or freeze of fall, cut fern tops off at ground level and mulch with manure. In southern areas the fern may not be killed by a freeze and should be removed in late November. Any spears which sprout may be removed and eaten.

You can harvest asparagus spears from established beds for about 8 weeks. Do not harvest too soon from a new planting. 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 overmaturity 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. Stop harvesting when spear diameter becomes less than 3/8 of an inch (1 cm).

Asparagus is a good source of vitamin A and C and minerals. The flavor of home-grown asparagus is superior to asparagus from the local supermarket. Asparagus loses quality very rapidly after harvest. The sugar content declines and the amount of fibrous material increases. Use only spears with compact heads because loose heads do not keep well and are fibrous.

Asparagus can be stored up to 3 weeks in plastic bags in the refrigerator. For longer storage, blanch the asparagus spears 3 to 5 minutes, prepackage and freeze.

Asparagus rust and asparagus beetles are the chief enemies of the crop.