Plant asparagus now, harvest for many years

Plant asparagus now, harvest for many years

We plant our favorite vegetables each year, mostly sowing seeds and setting plants in spring and reaping the harvest in fall. Few vegetables are perennials, but among the few is asparagus, which can be productive for 10 or even 20 years.

Because it is long-lived, some work is necessary before you buy plants.

Select a sunny, well-drained spot. Test the soil (asparagus needs a near neutral pH of 6.5 to 7.5) and amend soil as suggested by the test result. Keeping in mind that these plants will remain in place for a very long time, enriched soil is very important before you plant.

When soil temperature in spring is at least 50 degrees F, it is time to plant. Dig furrows five to six inches deep, and space rows five feet apart. Set crowns one foot apart. Fill furrows to the original soil level and water well.

Fertilize established plants in early spring before growth begins, using either a balanced fertilizer or, if you prefer, composted manure, then fertilize again after harvest.

You can plant from seeds, but a better choice is one-year crowns. Asparagus plants can be either male or female, but males do not bear fruit, so they usually are more productive for culinary use. A classic is ‘Jersey Knight,’ a very hardy, high-yielding male with good disease resistance.

You won’t have a harvest for a year, to let plants get well established. Some references still suggest it’s best to not harvest until year two or three, but after one year you can eat at least part of the crop. Pick spears when they are about six inches tall.

The first year after planting, you should be able to harvest over a three-week period, and over a four- to six-week period the next year. In year three, harvest should last from six weeks to two months.

To pick, simply snap spears at about soil level. They should keep in a refrigerator for nearly a week. Steam them for a few minutes, roast in the oven, or enjoy them raw. I once asked a friend how he prepares his asparagus and he said he eats it before it ever gets to the kitchen.

The feathery foliage can get several feet tall, but leave it in place over summer. It will die back in fall. Remove old growth in early spring to make room for new sprouts.

Sharon Daniels is a Virginia Cooperative Extension

Master Gardener volunteer.