A vegie worth time and effort then look no further than….

Asparagus is it worth it – literally! It can take up to 2 years for your crop to be productive, but the wait is well worth it. All you need to do is to prep the soil well, give it basic care and this will ensure it will produce delicious and crunchy spears for fifteen years or more! Asparagus can be grown from seed, but it is typically grown bare rooted crowns (aka bunch of fleshy roots) in winter.

As plants grow, they develop leafy fronds, which capture energy from the sun for the spears to grow. They will naturally die down in winter, but don’t worry, they will unfailingly re-appear each spring. Remove and compost the dead ferns in autumn and feed in late winter or early spring. Renew the layer of mulch each year.

Small spears will appear in the first year, but we recommend pruning them so the plant doesn’t waste energy into producing them. Your first proper harvest will be the second growing season. Feed regularly during the warmer months

BEST USE

Edible cooked or raw – Great recipe below

Directions

1. Preheat an oven to 425 degrees F (220 degrees C). 
2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper
3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

PLANTING INSTRUCTIONS

• Grows to a height of 100cm
• Dig deeply or make a loose, rich no-dig bed
• Plant 20cm deep and 40cm apart
• Allow the plant to develop a strong crown for the first three years
• The plant will die back every winter and send up new shoots in spring. These are the shoots you can pick in the fourth year

COMPANION PLANTS

• Marigolds
• Coriander
• Dill