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Asparagus (Asparagus officinalis) is a hardy perennial vegetable, best suited to cooler climates. It tolerates frost well. The succulent shoots emerge in early spring from the underground crown. Packed with vitamins and minerals, high in fibre, and absolutely delicious when fresh and well cooked, asparagus is growing in popularity.

The male and female asparagus plants are distinct (it is dioecious). The female plants produce (and drop) seeds, which can cause over-crowding if not controlled, and are lower-yielding and more disease prone. New “all male” hybrids produce no seeds and bigger yields (up to 3 times the yield).


  • Good drainage
  • Full sun
  • Loose soil to a depth of at least 30cm
  • Rich, organic loam. Sand, or light sandy soil, can be difficult to clean from the spears

Don’t over harvest in the first season as the asparagus needs to build a strong root system and store food reserves. For commercial production, the first season is often not harvested at all. Peak production occurs around year five, with plants remaining productive for a further 10 years.


Insect pests:

More information:


Asparagus Recipes:

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