Rambo Green Asparagus - Asparagus officinalis

Rambo Green Asparagus is a variety that combines many qualities. It is semi-early, offers a high yield, and produces large-calibre spears that do not require peeling and have excellent taste. Easy to grow and less susceptible to diseases, this asparagus tolerates slightly heavy and moist soil. It is a fairly light green asparagus that can also be grown as white asparagus when shielded from light. The crowns are planted in the soil in March-April, after preparing the soil the previous autumn. Wait until the 3rd year to start harvesting, then harvest every year from April to June for 10 to 15 years. Once cooked, asparagus can be consumed cold as an appetizer or hot according to your preference, in soups, gratins, sauces etc.

The colour of asparagus, Latin name Asparagus officinalis, is not only determined by its variety, but also by the amount of light it receives. White asparagus grows entirely underground and is harvested as soon as the tip is flush with the soil. Purple asparagus is harvested a little later when the tip emerges from the soil. They have a purple head and a white stem. Green asparagus, on the other hand, grows in the light and turns green thanks to photosynthesis. Purple asparagus can be grown in the same way as green asparagus. Their colour will change from purple to green when cooked. Each variety can produce both white and green asparagus, depending on the cultivation method, although it is often recommended for a specific colour.

Asparagus is rich in fibre, vitamin B9, and minerals. It can be cooked and consumed cold (as an appetizer with mayonnaise or vinaigrette) or hot (in soups, omelettes, sautés, gratins, sauces etc). Green asparagus has a slightly stronger taste and does not need to be peeled.

Asparagus is planted in the form of crowns. A crown is a cluster of underground roots. It will give rise to several young asparagus shoots, called spears. Choose carefully where you want to plant the asparagus, as production lasts for 10 to 15 years. In summer, after harvesting, feathery foliage will appear. This foliage can be used in flower arrangements.

Harvesting: Asparagus is harvested in May and June (from April for early varieties), when they have a diameter of at least 1cm (0in). For harvesting white and purple asparagus, use an asparagus knife. Insert it into the soil and make a lever motion to cut the asparagus. Green and purple asparagus can be snapped off by hand. In the first two years, do not harvest anything. In the 3rd year, harvest every other spear. From the 4th year onwards, harvest only 2/3 of the spears to allow the plant to continue growing.

Storage: To fully enjoy their flavour, consume the asparagus soon after harvesting. Asparagus can be stored in the refrigerator for a few days, wrapped in a damp cloth. For long-term storage, you can freeze them or preserve them.

Gardener's tip: From the 3rd year onwards, you can plant other crops, such as green manure, between the rows of asparagus. They will provide nitrogen to the soil and reduce weed growth. However avoid using clover and alfalfa, as they are susceptible to purple rhizoctonia, just like asparagus. Cut down the green manure in autumn and incorporate it into the soil surface.

Age: The asparagus crowns are already 2 years old and can start producing in the 3rd year.