Asparagus crowns

Asparagus is a long-lived perennial vegetable crop. It can thrive for 15 years or more in full sun or part shade.

These are dormant, bare-root crown divisions. Plant them as soon as possible for the best results. If you cannot plant immediately, cover them with damp sphagnum moss or newspaper, and store them in a cool location out of direct sunlight (such as a refrigerator). Do not expose the crowns to the drying sun or wind.

‘Millennium’: A cold-hardy green asparagus bred by Dr. Dave Wolyn at the University of Guelph in Ontario, Canada, Millennium is becoming the new industry standard for asparagus production. Perennial. Hardy, one-year-old crowns. One year after planting, beds can be harvested in spring for 7–10 days; 2 years after planting for 2–3 weeks, and up to 6 weeks in the third year. Spears are approximately 6–9" in length and pencil-size or larger in diameter. Harvest by bending spears over until they snap, or cut just below soil surface. Cease harvesting when spears are less than pencil-size.

‘Purple Passion’: Sweeter and more tender than green varieties, and a colorful option for raw eating in salads. Color fades when cooked, but it still has excellent flavor!

How to plant: In a furrow 8" deep, place crowns with buds up and roots spread out. Space green varieties 8–14" apart in-row and purple varieties 6–8" apart in-row; closer spacing of purple asparagus creates more slender spears. Ideally, allow 3–6' between rows. Cover crowns with 2–3" of soil at planting. As spears grow, gradually fill in furrow. Use caution when cultivating to avoid damaging crowns. Keep bed free of weeds (straw or leaf mulch works well) and irrigate regularly during establishment. Allow "ferns" to grow — do not cut until they senesce in the fall. Add compost or aged manure to the beds each fall or early spring.