Aspargus
This vegetable is a good investment. Once it is established, it
will keep producing yearly for generations. Along with being tasty and
nutritious, asparagus is also an early appearance in the Spring garden,
and is expensive in the store, thus making it valuable as well. Although
there are a few varieties of this plant, the Washington strains are
recommended because of their resistance to asparagus rust, a common
problem.
-Planting: A small trench 16 or more inches deep should be dug and filled
with about 10 or so inches of a soil/compost mixture. Trenches should be
dug about five feet from each other. This needs to be done in an area
that will be mostly untouched all season long, and has plenty of sunlight.
It is best to start with one-year-old crowns, which should be bought
rather than started from seed if possible.
Place these plants in the trench about 18 inches apart from each
other, covered with several inches of topsoil. By filling in the trench
gradually as the plants develop, they should reach soil level by the end
of the first season.
-Growing: Because of it's quick growth, asparagus is a heavy feeder and
should be given yearly applications of manure or compost. The beds should
be kept mulched at all times to cut down on weeds and to increase
moisture. In cold climates, a fall mulch of several inches is important
to keep the crowns from any winter damage. Hoeing is not advisable, as
these plants have a shallow root system. After the plants have died back
in the fall, the dead foliage must be removed to prevent insects and
diseases from wintering over.
-Harvesting: For the best taste, pick the spears when they are no more
than 8 inches long. They should be cut at or just below ground level.
Although you can pick lightly during the first year of growth, they should
not be fully harvested until the third year. In midsummer, when the
spears are thin, harvesting should be stopped until the plants develop
mature foliage. Doing this will help ensure a good crop the next season.
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