Asparagus: a Springtime Treat

Nothing quite compares to the flavor of fresh homegrown asparagus during the months of April, May and June.  Anybody who is an asparagus lover and has some garden space should consider raising it.

 

Early spears waiting for the grill.

Asparagus does not require a lot of special attention.  When planting, be sure to purchase crowns that are one year  old.  You might want to try the male hybrids like Jersey Centennial, Syn4-51, Syn4-56, and Jersey Giant that are on the market now.  They are much better than some of the old standard varieties.

Spacing is critical.  The crowns should be placed 18 inches apart in the bottom of the trench.  The trench should be about 6 to 8 inches deep, 12 to 15 inches wide with rows ideally spaced three feet apart.  It is also a good idea to double dig the trench to loosen up the soil to a depth of 12 to 18 inches.

In the past, asparagus could not be harvested for the first three years but that has all changed.  During the first year the plants should be left alone.  For the second year, limit harvests to three to four weeks, then let the ferns grow.

This procedure is necessary so the root system will develop from its limited size and will store food reserves to produce growth next year.  Plants harvested too early after setting may become weakened and spindly.  During the third year the plants can be harvested all the way through April, May and June.

Harvest spears when they are 5 to 7 inches tall.  Break them off at soil level rather than using a knife, since cutting can easily injure the crown buds which produce the next spears.  It is a good idea to harvest early in the morning and use the spear

or refrigerate them immediately.

Each year in the spring, asparagus should be side-dressed with one pound of 5-10-10 per every 1000 square foot of area.  If good care is taken, the plants can supply tasty asparagus spears for up to 15 years.