A true queen of the vegetable garden, asparagus is a plant of the asparagaceae family, cultivated for its edible shoots that are traditionally eaten with a vinaigrette or mayonnaise. It is also used in various recipes such as creamy soups, gratins, tarts or crisps. Available in many varieties, the most popular are the Super Argenteuil, the Lima, the Larac or the Pacific Purple. Its culture requires to respect certain recommendations, described below.
The plantation is done in spring, as of March of the calendar. As a sprouting plantation can produce vegetables for more than ten years, it is essential to prepare the ground well, by enriching the soil with highly decomposed compost. Preferring sandy soils, it can be planted in the open ground, taking care to maintain sufficient spacing between the plants. Allow for a square of about 10 m² in the garden for a good harvest and avoid soils that are too acidic. Finally, it is essential to plant the asparagus claws in semi-shade, if possible protected from the cold and wind.
Once the claws are planted, it is important to place a stake on each plant. Requiring little maintenance between planting and harvesting, asparagus is an easy vegetable to grow in well-prepared soil. Asparagus can be harvested three years after planting, from mid-April, or even earlier in the south of France.