Asparagus officinalis
Edible Asparagus
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Edible Asparagus (Asparagus officinalis) - Description
Asparagus officinalis is a spring vegetable, a flowering perennial plant species in the genus Asparagus. It was once classified in the lily family, like its Allium cousins, onions and garlic, but the Liliaceae have been split and the onion-like plants are now in the family Amaryllidaceae and asparagus in the Asparagaceae. Asparagus officinalis is native to most of Europe, northern Africa and western Asia, and is widely cultivated as a vegetable crop.
Edible Asparagus (Asparagus officinalis) - Blooming
Fragrant white or pink flowers appear in summmer, followed by red, orange, or purple berries.
Edible Asparagus (Asparagus officinalis) - Growth
Most members of this genus do best with full sun, while some species of ornamental Asparagus can tolerate part shade.
Edible Asparagus (Asparagus officinalis) - Planting
In autumn or early spring, sow seed at 61°F (16°C). Divide tuber clusters in early spring.
Edible Asparagus (Asparagus officinalis) - Pest
Crown rot and leaf spots occur, along with rust, anthracnose, and canker. Problems with aphids, spider mites, and slugs.
Edible Asparagus (Asparagus officinalis) - Interesting facts
Asparagus includes about 300 species found on the sandy and coastal regions of Europe, Asia, and Africa. They are evergreen and deciduous perennials, climbers, and subshrubs, usually producing spindle-shaped tubers.
Edible Asparagus (Asparagus officinalis) - Soil and irrigation
Needs regular water. From early spring to mid autumn, water freely. In winter, water sparingly. Does well in fertile, moist, but well-drained soil.
