Asparagus – Mary Washington

Asparagus – ‘Mary Washington’

• Growing Temp 50°F – 85°F

• Days to Maturity 730-1095 days

Ease of Cultivation and flavor: The ‘Mary Washington’ asparagus is a classic, long-lived perennial vegetable known for its tender, flavorful spears. It requires patience, as it can take 2-3 years to establish before you can begin harvesting, but once it matures, it can produce for up to 15 years or more. While asparagus is somewhat challenging due to its long establishment period, it thrives in well-drained soil and is relatively low maintenance once established. Asparagus can be enjoyed steamed, grilled, or roasted, adding a delicate, earthy flavor to meals.

Direct Sowing: Asparagus is not typically direct sown from seed in the garden; rather, it is often started from crowns (root systems). Crowns can be planted in early spring as soon as the soil has warmed to at least 50°F. Dig trenches 6-8 inches deep and place crowns about 18 inches apart. Cover them with 2 inches of soil and gradually fill in the trench as the plants grow. Asparagus plants prefer consistent moisture, so watering during dry periods is important. Mulch to retain soil moisture and reduce weeds.

Early Sowing for Seedlings: For those starting from seed, sow asparagus indoors 10-12 weeks before the last frost. Plant seeds ½ inch deep in pots or trays, keeping the temperature between 70°F – 80°F. Once seedlings have grown 8-12 inches tall and have at least two sets of true leaves, transplant them outdoors in well-drained soil after the danger of frost has passed. Space the seedlings 18 inches apart in rows that are 3-4 feet apart. Asparagus takes time to establish, so avoid harvesting for the first two years to allow strong root development.

Harvesting: Asparagus is ready to harvest when spears are about 6-8 inches tall and roughly the thickness of a pencil. This usually begins in the third year after planting. To harvest, cut or snap the spears off at ground level. Harvesting should only be done for a few weeks in the first couple of years to avoid stressing the plant. Afterward, harvest for 6-8 weeks each season, stopping once the spears become thinner than a pencil, which signals the end of the harvest season.