Asparagus

Description

Hardy, summer perrenial. The new shoots are picked as they appear above ground. Plant in deeply trenched, composted, raised beds. Used in salads, stir-fry, raw or lightly steamed.

Culinary use:

Use young Asparagus shoots:
• Steamed or lightly boiled and served hot or cold as a vegetable.
• As a warm dish it can be served with a lemon and butter sauce or with a cheese sauce.
• Cold, with an oil-and-vinegar dressing.
• Puréed or finely chopped in soups.

Additional information

Height

±1m, Spread ±70cm

Cultivation

Full sun, well drained, composted soil

Harvesting

Young spears (shoots) are cut in late spring and summer from established plants when about 20cm long, then eaten fresh or used for medicinal preparation, Allow the foliage to develop and grow during late summer and autumn, as this is necessary for the following season's crop.

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