Asparagus
Asparagus officinalis

Family: Asparagaceae

What it is like

A herb. A perennial plant with leaves like a feather and an underground root stock. It grows to 1.5 m high and spreads to 1 m across. The stems are erect but often hang over at the tips. The branches are soft. The leaves are feathery and a rich green colour. The flowers are small and greenish. They are of both sexes and occur either singly or in clusters of 2-4. The fruit are red berries. They are produced on female plants. They are 7-8 mm across. There are 2 or 3 seeds.

There are between 160-300 Asparagus species.

Where it is found

It is a temperate or Mediterranean plant. It needs a temperature of 16-24°C for good growth. It needs a lower temperature for 60-100 days when the plants are dormant. In Papua New Guinea it is grown mainly in the highlands at over 1000 m altitude in the tropics. It grows up to 2600 m. It can be grown on the tropical coast with special management. It prefers humus rich, moist, well drained soils. It does best in an open sunny position. It is frost resistant but drought tender. A pH of 6-6.8 is suitable. In China it grows naturally on the steppes in NW Xinjiang. It suits hardiness zones 4-8.

Countries/locations it is found in

Africa, Albania, Andes, Argentina, Armenia, Asia, Australia, Austria, Azerbaijan, Balkans, Belgium, Bosnia, Britain, Bulgaria, Cambodia, Canada, Caucasus, Central America, Central Asia, China, Colombia, Croatia, Cuba, Cyprus, Czech Republic, Denmark, Dominican Republic, East Africa, Ecuador, Egypt, Europe, France, Georgia, Germany, Greece, Guam, Haiti, Hawaii, Hungary, India, Indochina, Indonesia, Iran, Ireland, Italy, Kazakhstan, Kenya, Korea, Laos, Luxembourg, Macedonia, Malawi, Malaysia, Mediterranean, Middle East, Moldova, Mongolia, Myanmar, Netherlands, North Africa, North America, Northeastern India, Norway, Pacific, Pakistan, Papua New Guinea, Philippines, Poland, Portugal, Puerto Rico, Romania, Russia, Sao Tome and Principe, Scandinavia, SE Asia, Serbia, Siberia, Sicily, Slovenia, Solomon Islands, South Africa, Southern Africa, South America, Spain, Sri Lanka, Switzerland, Tasmania, Thailand, Turkey, Türkiye, Tuvalu, USA, Uzbekistan, Vietnam, West Indies, Yugoslavia

How it is used for food

The young shoots are eaten cooked. They should only be washed just before cooking. The tuberous roots of some wild asparagus plants are eaten in China. Young roots should be used. The seeds have been used as a substitute for coffee.

It is a commercially cultivated vegetable. It is sold in local markets. Not widely grown in Papua New Guinea and then mostly near the houses of Europeans.

Edible parts

Leaves, shoots, vegetable, roots, seeds - coffee, vegetable

How it is grown

Plants can be grown from seed. It is best to soak the seeds for 24 hours then sow them in a nursery. They are transplanted after 8-12 months. A spacing or 1 m x 1 m is suitable. If white shoots are required, the shoots need to be kept covered with soil. Shoots turn green in sunlight. Plants can also be grown by division of the clump. These are planted 15 cm deep. For seed production a male plant is needed for each 4 female plants. Bees help pollination.

The first harvest is 18-24 months after planting. The shoots are cut before they open out into the ferny erect stems. They are cut below ground level when about 15-20 cm high.

Its other names

Local names

Asparges, Ayrelli, Esparrago, Halyum, Hathavariya, Hillua, Kannyut, Katsitsimzukwa, Nag-down, Shi diao bai, Sotomool, Sparanghel, Sparoga, Tsnebek, Tsnepak

Synonyms

Asparagus longifolius Fisch. ex Steud; Asparagus officinalis var. altilis L.; Asparagus polyphyllus Steven;