Asparagus officinalis

Asparagus officinalis is cultivated for the consumption of its fibre-rich young shoots, which are very low in calories, and for its highly decorative foliage in bouquets.

Commonly known as Asparagus, this rhizomatous perennial, with a bushy habit, has feathery green foliage that is very dense and deciduous. It can reach heights of up to 1.5 m (5 ft). From May to August, tiny yellowish flowers produce attractive red berries on female plants (dioecious plant).

Originally from Europe, Asparagus officinalis thrives in light, deep, sandy soil in sunny or partially shaded positions. Add compost when planting. To prevent a sudden attack from flies, cut and burn the foliage at the end of the season, and regularly weed the area.

Asparagus shoots should be cut with a gouge when they emerge from the ground. Consume them quickly, after peeling them well, or store them in jars after cooking. Asparagus is rich in minerals, vitamin C, and carotene, and is also a diuretic. After 10 years, the crops should be replaced and moved to a different location. Interestingly, asparagus can poison itself.

Companion planting in the vegetable garden: Asparagus does not thrive alongside garlic, onion, mint, beetroot, Swiss chard, or chicory, but it does get along well with cucumber, pickles, coriander, beans, parsley, leek, peas, and tomatoes (which repel the asparagus fly).

Tips: Plant asparagus crowns after a leek crop to prevent rhizoctonia, a disease that attacks its roots. Wait until the third year to harvest the shoots and make sure to leave some behind to avoid depleting the plant.