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Garden asparagus is an erect herbaceous perennial that emerges with several stems in early spring from a tuberous, matted rootstock. The much branched stems and branchlets are ringed with clusters of thin, hairlike structures called cladophylls, giving the plant an overall feathery appearance. The true leaves (if you can find them at all) are tiny and scalelike, and are best observed on the newly emerging shoots. Asparagus usually grows 3-5 ft (1-1.5 m) tall. Small drooping flowers in clusters of 1-4 appear in late spring. Female plants produce bright red berries in summer. Several cultivated varieties of asparagus have been derived from the original wild plants. The old standard, 'Mary Washington', is still a popular cultivar for the home garden, but there are some newer ones that may be better suited for specific climates and soil types. Male plants are preferred because they spend the growing season developing strong root crowns for next season's spring flush, rather than expending energy on fruit development. Location Culture
Garden asparagus is grown for the delicious shoots that emerge from the root crowns in spring. These are harvested by cutting off the spears at or slightly below ground level. The harvest period can extend for several weeks, but must eventually be halted to allow the plants to grow during the summer and store carbohydrates for next year's crop. Take only spears that are thicker than a pencil and stop harvesting when most are thinner than that. Asparagus is sometimes blanched by piling soil or mulch over the shoots and cutting them off below grade when the tips first appear. The frilly foliage is fine for formal flower arrangements. Features Steve Christman August 4, 2007
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