did you know?

Ancient Romans were probably the first to cultivate asparagus on a large scale. Asparagus grown in Ravenna, Italy, were reportedly so fat that a single spear could weigh as much as 10 ounces. Two thousand years later, Ravenna is still renowned for its asparagus.

general maintenance:

Allow ferny foliage to grow after harvest to nourish the plants, and cut back in fall.

pests/diseases:

Asparagus beetles and aphids may feed on asparagus's foliage. Asparagus rust may occur.

controls:

Use fabric row covers to deter beetles or handpick from foliage. To deter aphids, apply horticultural-oil spray. Pick a well-drained location for your asparagus bed. Purchase disease-tolerant cultivars when possible, and always purchase certified disease-free crowns to avoid introducing diseases into the soil.

how to sow/plant:

In spring, set crowns in trenches 12 inches deep and 18 inches wide; amend with 4 inches of well-aged compost, phosphorus, and balanced fertilizer. Cover with 2 inches of soil, gradually adding more over time to cover new growth until trench is full. Water upon planting. In spring, dig trenches 12 inches deep and 18 inches wide. Add 4?6 inches of well-aged manure or compost, phosphorus, and balanced fertilizer. Add 2 inches of soil from trench. Mix well. Create mounds 12 inches apart and spread roots over mounds. Cover with 2 inches of soil. As the shoots grow, add more soil to cover new growth until trench is full. Water after planting.

water and fertilize:

Water weekly until roots are established. Before and after growth, feed with a high-phosphorous fertilizer, following label directions. Top-dress with compost in fall.

garden hint:

A stand of asparagus can produce for 20 years or more. To allow plants to become well-established, harvest only a few spears the first year the roots are planted; the second year, you may harvest them for 2 weeks; the third year, for 4 weeks; 6?8 weeks the subsequent year and thereafter.

features:

• Disease Resistant

garden uses:

other uses:

• Culinary/Edible (steam, roast, or blanch stalks)