Voltaire Asparagus crowns - Asparagus officinalis

The 'Voltaire' Green Asparagus is a 100% male variety, early and productive, producing straight spears of medium size with a tightly closed and delicious tip. It is a very dark green asparagus, which can also be grown as white asparagus, protected from light under a mound of soil. The plant develops vigorous, tall, and airy foliage. It is planted as crowns, to be installed in the ground 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 appetiser, or hot according to your preferences: in soups, gratins, sauces...

The colour of the asparagus is not only due to its variety but also to the amount of light it receives. White asparagus grows entirely underground and is harvested when the tip emerges from the soil. Purple asparagus is harvested a little later when the tip emerges from the ground. They have a purple head and a white stem. Green asparagus, on the other hand, grows in the light and turns green through photosynthesis. Purple asparagus can be grown like green asparagus. Its colour will turn from purple to green when cooked. Each variety can produce white or 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 appetiser with mayonnaise or vinaigrette) or hot (in soups, omelettes, stir-fries, gratins, sauces...). Green asparagus has a slightly stronger taste and does not need to be peeled.

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

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

Storage: To fully enjoy their flavour, consume asparagus quickly after harvesting. Asparagus can be stored in the refrigerator for a few days and 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 limit weed growth. However, avoid clover and alfalfa, as they are susceptible to purple rhizoctonia, just like asparagus. Cut the green manure in autumn and incorporate it superficially.

Age: The asparagus crowns have already been cultivated for two years and can start producing in the 3rd year.