Asparagus

Garden asparagus spears, raw. Scientific identity: Asparagus officinalis L. Edible part: Young above-ground stems called spears; crowns, roots, mature ferns, flowers, and berries are excluded. Exact source form: Raw asparagus corresponding to USDA FoodData Central FDC 168389.

A perennial spring vegetable harvested as young spears before they open into ferns.

Common name

Asparagus

Scientific name

Asparagus officinalis

Family

Asparagaceae

Edition

Core Edibles

Flavor

Green · grassy · gently sweet

Texture

Crisp-tender

Season

Spring

Best storage

Refrigerate upright or wrapped

Great for

Roast · grill · steam

Know this

Red berries and mature plant parts are not food

Seed is a real option, but asparagus is a long-lived perennial. Give the bed a permanent location and do not harvest young plants heavily.

START WITH

Asparagus seed—or one-year crowns for a faster harvest

CLIMATE

Temperate climates with winter dormancy; broadly zones 3–8

LIGHT

8+ hours of direct sun

SOIL

Deep, fertile, well-drained soil

1. 1

   Start it

   Start seed 1/2 inch deep indoors 10–14 weeks before the last frost at 70–80°F. After sprouting, provide strong light and harden seedlings off before planting.

2. 2

   Give it room

   Plant after frost 12–18 inches apart in rows 4–5 feet apart, with crowns level at the same depth they grew in the pot.

3. 3

   Water correctly

   Supply about 1 inch weekly during active growth; water deeply and keep the permanent bed weed-free.

4. 4

   Care for it

   Let every spear become fern during years one and two. Cut brown dormant ferns to the ground in late winter and add compost before spring growth.

5. 5

   Harvest

   Begin a light two-week harvest in year three. Snap spears 6–8 inches tall; stop after several weeks and let remaining spears fern out.

Seed-grown asparagus usually gives its first light harvest in year three.

Begin a light two-week harvest in year three. Snap spears 6–8 inches tall; stop after several weeks and let remaining spears fern out.