Mary Washington Green Asparagus - Asparagus officinalis

Mary Washington Green Asparagus is a variety dating back to 1919 that has retained some of the qualities of wild Asparagus officinalis, including its robustness, resistance to rust, and the unique flavour of its shoots. It produces numerous thin, long, and uniform shoots of a bright green colour. It is a tall variety (1.50 m (5ft)) that can also be cultivated as white asparagus by keeping it away from light. It is a fertile female asparagus variety whose seeds can be re-sown. The crowns are planted in the soil in March-April, after preparing the soil the previous fall. Wait until the 3rd year to start harvesting, and 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 preferences: in soups, gratins, sauces, etc.

Asparagus, in Latin Asparagus officinalis, is a plant of the asparagus family originating from central and southern Europe, western Asia, and North Africa. It is present in France on sandy soils, in fallow land and uncultivated areas. The term "asperge" (asparagus) commonly refers to its edible shoots called "turions," which develop from rhizomes. Each spring, underground buds emerge from the rhizomes, giving rise to the shoots that grow into leafy stems that can reach up to 1m (3ft) above the ground.

The colour of asparagus, in Latin 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 ground. 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 is cultivated in the same way as green asparagus. Its colour will actually change from purple to green during cooking. Each variety can therefore produce white asparagus 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 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 in the soil. A crown is a cluster of underground roots. It will give rise to several young asparagus shoots, called turions. Choose carefully where you want to plant asparagus, as the 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). To harvest white and purple asparagus, use an asparagus knife. Insert it into the ground 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 shoot. Then, from the 4th year onwards, only harvest 2/3 of the shoots 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, 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 rhizoctone like asparagus. Cut down the green manure in autumn and incorporate it superficially into the soil.

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