One of the best seasonal vegetables to grow is asparagus! Asparagus is a hardy perennial that will last for 30 years or more in the garden. Plant asparagus near the side or edge of the garden where it will not interfere with annual tillage. Asparagus is one of the first crops harvested in the spring.
Varieties to choose from are many and include: California 157 (UC157), Jersey Giant, Jersey Knight, Jersey King, Jersey Supreme, Atlas, and Purple Passion (purple spears).
When to plant. Asparagus can be planted in early spring (mid-March to mid-April) or in the fall (early October to mid-November). Purchase fresh, plump crowns from a local garden center or plant seedling transplants.
Spacing at planting is important. Plant crowns or transplants so buds of the crown are 7–8 inches below ground level. Cover with a few inches of soil initially, and add soil as the season progresses. After the trench is filled and the soil settles, crown buds should be about 6 inches below soil level.
Asparagus produces a large, vigorous root system and is fairly resistant to stress conditions. Well-drained soil and a full sun location are necessary. Soak the area well in very dry weather. Spear production in the spring depends on vigorous growth the previous season. Spears begin to emerge in early April and may be damaged by a few spring freezes. Cut and destroy frozen spears, and the plant will rapidly send up new spears to replace them. Do not harvest the first year. In subsequent years, harvest until the spear size decreases to thinner than a pencil, usually 6–7 weeks in a mature planting. Fertilize in the early spring so that fertilizer can be carried into the root zone with spring rain. Weeds are a particular concern in this perennial plant. Control weeds with mulching, hoeing, or spot chemical treatment because weeds can invade over time. In the fall, you can remove dead ferns after they are completely brown or leave them in place through the winter to catch moisture and prevent soil loss.
How do you harvest asparagus? Snap spears at the breaking point ½–¾ inch above the soil level, or cut slightly below the soil level with a sharp knife. When spears are more than 10–13 inches long, they become tough and woody. Heat will cause the tips of the spears to open and become loose—called “feathered tips”—later in the season unless harvested frequently. Asparagus deteriorates rapidly after harvest; store in a cold, moist location and use quickly.
