Asparagus

Asparagus is a member of the lily family. It was first cultivated and used by the Greeks about 2500 years ago. The name is a Greek word meaning stalk or shoot. The Romans spread the cultivation of asparagus to Europe and from there to the rest of world. Asparagus is a very nutritious vegetable. It is low in calories, has no fat or cholesterol, very low sodium, contains 80 to 100 milligrams of potassium per spear, good fiber content, plus folacin, and are excellent sources for thiamin and vitamin B6.

Asparagus grows from a crown that is planted about 8 to 10 inches deep in sandy or loamy soil or about 6 inches deep in heavier clay soils. The soil must be well drained. If water stands where the asparagus is planted even for an hour after a rain, the asparagus will not do well. Each crown will send up spears for about a 6 week period in the spring and early summer. Asparagas may be harvested in the third year after planting a crown. Asparagus requires a high pH for best production. pH levels of 7.0 and a little higher is optimum. If lime is needed to raise the pH level, be sure to deeply incorporate the lime into the soil. Raising the organic matter in the soil is also important. Incorporating compost and manure is the easiest way boost the organic matter.

For best results when planting asparagus use a 3-part approach. Cover the crowns in the trench with about 3 inches of soil. After the new plants growth comes through, add another 2 to 3 inches of soil to the trench. Then wait until the plants go dormant in the fall to finish filing the trench with soil. Expect a good bed of asparagus to last in excess of 15 years.