How do you cut asparagus off the plant?
To harvest asparagus, simply cut the spears with a sharp knife or scissors at ground level. Stop harvesting spears when the diameter of the spears decreases to the size of a pencil. After harvest, fertilize your asparagus in early summer.
Does asparagus regrow after cutting?
After the end of the harvest season, the spears should be allowed to grow. A spear is really just a plant shoot, and the shoots will grow into the mature fern that recharges the crown for the next harvest season.
What's the proper way to pick asparagus?
To keep your asparagus bed productive, don't be greedy. The first year after planting, you can harvest a few spears from each plant. Pick for about two weeks and then stop so the fronds can unfold and begin feeding the root system. Harvest for three weeks the next year, and four to six weeks after that.
Spears are ready to harvest when they are about 6 to 8 inches tall and at least a half-inch thick. If the tip of the spear has started to open and produce foliage, otherwise known as going to seed, you've waited too long to pick it. It's still technically edible, but it will be woody and tough.
Unlike most vegetables, asparagus plants are perennial, which means the same plants grow in your garden year after year. The spears that we enjoy as a vegetable are the new shoots that emerge in spring.
While asparagus can be transplanted any time during dormancy, early spring is the most suitable, just before plants have begun waking up. It's this complex root system that makes asparagus so difficult to transplant, as their entangled roots are not easily removed.
If you don't already know, the bottom end of asparagus is woody, fibrous, and unpleasant to eat. It needs to go in the compost and not in the pot. But on every spear of asparagus, the fibrous end is a different length, so you can't get away with cutting an inch or so off the bottom and hoping for the best.
First, it's crucial to know that about six inches of asparagus are edible. These parts include the fleshy stems, spears, and any attached leaves. You don't eat the woody bottom part – it tends to be stringier than other parts.
Wild asparagus can be used like its common counterpart, prepared by snapping off the bottoms at their natural breaking or bending point. Wild asparagus is best showcased raw or briefly cooked; it can be sautéed, steamed, boiled, baked and fried.