Timing
Start seeds indoors mid-February to May under bright lights. You won’t start harvesting these long-lived perennials until 3 years after planting so be patient. Soil temperature for germination: 21–30ºC (70–85ºF).
Start seeds indoors mid-February to May under bright lights. You won’t start harvesting these long-lived perennials until 3 years after planting so be patient. Soil temperature for germination: 21–30ºC (70–85ºF).
Starting
Soak seeds for 2 hours. Plant 1 seed per 5cm (2″) pot, 1cm (½”) deep. Keep in a warm place. Be patient: they can take 2-8 weeks to sprout depending on soil temperature. Transplant when seedlings are 10-12 weeks old and danger of frost has passed. Space 45cm (18″) apart in rows 1-2m (3-6′) apart. Place each plant in a hole 10cm (4:) deep and gradually cover the crown with soil as it grows. For thicker spears, space 30-35cm (12-14″) apart and set buds 15-20cm (6-8″) in the hole. For thinner spears, space 20-25cm (8-10″) with the budes 10cm (4″) deep.
Soak seeds for 2 hours. Plant 1 seed per 5cm (2″) pot, 1cm (½”) deep. Keep in a warm place. Be patient: they can take 2-8 weeks to sprout depending on soil temperature. Transplant when seedlings are 10-12 weeks old and danger of frost has passed. Space 45cm (18″) apart in rows 1-2m (3-6′) apart. Place each plant in a hole 10cm (4:) deep and gradually cover the crown with soil as it grows. For thicker spears, space 30-35cm (12-14″) apart and set buds 15-20cm (6-8″) in the hole. For thinner spears, space 20-25cm (8-10″) with the budes 10cm (4″) deep.
Growing
Fertilize after harvest and again in the spring with 1-2 cups of complete organic fertilizer per 3m (10′) of row, worked in lightly. Asparagus needs 2cm (1″) of water per week. In late fall, trim ferns down to 5cm (2″) and dispose of cuttings to avoid future disease and insect problems.
Fertilize after harvest and again in the spring with 1-2 cups of complete organic fertilizer per 3m (10′) of row, worked in lightly. Asparagus needs 2cm (1″) of water per week. In late fall, trim ferns down to 5cm (2″) and dispose of cuttings to avoid future disease and insect problems.
Harvest
It’s important to not harvest until the third year so that plants can become established and strong. Then harvest over a 2-3 week period. Cut the fattest spears off at ground level when they are 15-20cm (6-10″) long. When thinner spears begin to emerge let them to grow into big fronds to nourish the roots. With each successive year the harvest lengthens to a maximum of 6-8 weeks. Store in the refrigerator wrapped in a damp paper towel.
It’s important to not harvest until the third year so that plants can become established and strong. Then harvest over a 2-3 week period. Cut the fattest spears off at ground level when they are 15-20cm (6-10″) long. When thinner spears begin to emerge let them to grow into big fronds to nourish the roots. With each successive year the harvest lengthens to a maximum of 6-8 weeks. Store in the refrigerator wrapped in a damp paper towel.
