1 Organic Asparagus Mary Washington Plant in a 80mm biodegradable peat pot.
This plant is grown from Organic Asparagus Seed, potted in Organic Mineralised Nutrient Rich (Blood bone and fish free (vg)) Soil, Fertilised with Compost (vg), Worm castings (poop) and Kelp Powder (read more about the soil).
The pot reduces plastic waste and transplant shock (I commit to zero waste where I can, everything is recycled or reused or upcycled). There is no transplanting required, plant directly into the soil in its pot.
Part or full sun, moist soil
Asparagus Mary Washington
Asparagus officinalis
Perennial vegetable growing to 150cm. Long, straight, green spears with purple/green tip. Outstanding flavour. Can be used raw or cooked. Considered a gourmet food. Takes 3 years to produce edible spears but plants last 20 years or more. Popular variety.
Male plants produce better thicker spears so female plants should be removed (female plants produce red poisonous berries). Plants die back every winter and re-sprout every spring. Plants should be grown without interference for the first 3 years to establish a strong root structure, once this is done plants will start producing thick spears that can be cut at ground level as they appear. Plants last 20 years or more.
Mary Washington asparagus seeds are a perennial asparagus that is an old favorite U.S. variety used in the truck garden and commercial market. Early, long, straight, dark-green spears with tight purpling tips are noted for uniform size! Delicious!. Cutting season can last up to 60 days. Resistant to some rusts and blight.
This member of the lily family originated in the Mediterranean countries; the ancient Greeks and Romans greatly favored it. According to legend, Julius Caesar required his asparagus to be served with melted butter. By the 16th century, the kings of England and France had claimed it as their special delicacy, causing the vegetable to be nicknamed the "food of kings." Louis XIV of France had his own supply growing year round in greenhouses, since he greatly enjoyed it. In the Renaissance, asparagus was considered an elegant vegetable and often found at the tables of the wealthy.
Perennial asparagus can be harvested in the second year, but healthier roots develop when serious harvesting begins in the third year. Spears may be harvested as soon as they appear in the spring until early summer; a height of 8" is usually the optimum size. Rather than cutting the spears, bending them until they break gives you only the tender part of the spear. When the weather gets hot, it is best to let the spears fully develop with ferny tops to ensure a healthy crop the next year.
Because asparagus remain in place for years, advance soil preparation helps future production greatly. Compost, manure and green manure crops should be worked into the bed well ahead of planting.
Cut back the clumps in mid autumn as they begin to shoot seeding ferns and mulch heavily to achieve maximum succulent spears in the spring.
Weeds and grasses are the worse problems with asparagus. They compete with the developing spears, and can significantly decrease yield and quality.