Asparagus is a long-lived perennial vegetable crop that is enjoyed by many gardeners. It can be productive for 20 or more years if given proper care.
Harvest asparagus by snapping 7 to 9 inch spears with tight tips. There is no need to cut asparagus below the soil with a knife. This may injure other buds on the crown that will send up new spears. The small stub that is left in the soil after snapping, dries up and disintegrates. A new spear does not come up at the same spot, but comes up from another bud that enlarges on another part of the crown.
Asparagus is very perishable and should be harvested in the morning when air temperatures are cool. After picking, immerse the spears in ice-cold water to remove the heat; then drain the water and place the spears in plastic bags. Store in the refrigerator at 38 to 40 degrees F. Asparagus will keep for 1 to 2 weeks with little loss of quality.
You are purchasing a pack of Porthos/NJ1025 (F1) Asparagus – Bare Root – 2 Yr Old
Porthos: This all male hybrid is making a name for itself in trials over the last decade, performing 30% better than industry standard. Tall and open with strong disease resistance, high branching. Medium diameter.