Grow your own fresh vegetables! Asparagus is easy to grow and is excellent for cooking. Asparagus is a fun addition to the dinner table. These vitamin rich spears are so tender that you can eat them right out of your garden!
About this Variety
Asparagus Mary Washington is a heirloom (1919) variety and the parent stock of many of the more modern hybrid varieties. Mary Washington is uniform in size, resistant to asparagus rust and offers a fuller flavor. This open-pollinated variety will reproduce from female flowers in the garden bed - producing more and more plants over the years.
- First vegetable to harvest in spring
- Perfect for cooking and grilling
- Easy to grow and GMO Free
- Delicious spears full of beneficial vitamins and nutrients
- Great addition to the edible garden
Grows 3-5' tall
Plant 12-24" apart, 6-12" deep
Grow as Perennial in zones 3-8, Grow as Annual elsewhere.
Plant in the spring after the danger of frost has passed. Soil: Well-drained, nutrient rich soil with a pH level of 6.0 to 6.7. Asparagus will not grow in acidic soil. Mulch: Add a 4-8" layer of mulch. Harvest: Do not harvest the spears the first year, but cut down the dead foliage in late fall and side dress with compost. During the second year, keep the bed thickly mulched, add compost in spring and early fall and cut down dead foliage in late fall. To grow: Find a full sun location that receive 6+ hours of direct sunlight per day. Dig a trench 6" wide and 6-12" deep. Work into the soil a 2-4" layer of compost, manure or soil mix. Create a mound in the trench and plant crowns 15-18" apart, spreading the roots over the ridge. Cover the roots and crowns with soil 2" deep and water thoroughly. As the stems grow, fill in the rest of the trench with soil, leaving 3-4" of the stems exposed.
Asparagus performs best when planted in early spring in a sunny location in well draining soil. Asparagus requires two growing seasons to mature before harvesting. Harvest in year 3.