Green Asparagus Mary Washington Bag

The Green Asparagus (Asparagus officinalis) belongs to the Liliaceae family and is native to the Mediterranean basin. This perennial plant can last 10-12 years with good yields. The edible part consists of young, tender shoots called spears, harvested before they emerge from the ground. White asparagus is harvested when it is still underground, while green asparagus derives its green color from chlorophyll production. General Cultivation Tips: Asparagus can be propagated vegetatively or by seeds. Planting requires 1 kg for one hectare in rows separated by 30-45 cm and seeds spaced 6-7 cm apart. In extensive plantations, direct seeding may be done. Once established, plants can be transplanted the following year. Mary Washington Green Asparagus: This variety allows for both white and green asparagus, producing dark green, tightly closed heads. Planting: Sow from February to May in rows or in seedbeds. In autumn, cut vegetation at the soil level and in winter, dig up the crowns for transplanting. Harvest can commence in the second year.