Rosalie Asparagus crowns - Asparagus officinalis

The 'Rosalie F1' Asparagus forms a beautiful, tall and airy clump of vegetation and produces young shoots or turions of a purple-red colour, with a large diameter, measuring 22 to 24 mm (1in) in diameter, with a well-closed tip, tender, and of excellent taste quality. Their flesh has a slightly sweet and fruity flavour with a hint of bitterness. This hybrid variety tolerates acidic soils well and is relatively resistant to rust and Stemphylium. It is cultivated more like green asparagus in full light, but it will take on a lovely pink colour if grown like white asparagus, protected from light. The crowns are planted in the ground in March-April after preparing the soil well the previous autumn. Wait until the 3rd year to start harvesting, then harvest every year from April to June for 10 to 15 years. Once cooked, asparagus can be eaten cold as an appetiser or hot, according to your preferences: in soups, gratins, sauces, etc.

The colour of the asparagus (Asparagus officinalis) is due to its variety and the amount of light it receives. White asparagus grows entirely underground and is harvested as soon as the tip emerges. Violet asparagus is harvested a little later when the tip emerges from the ground. They have a purple head and a more or less white stem. Green asparagus, on the other hand, grows in the light and turns green thanks to photosynthesis. Purple asparagus is grown like green asparagus. Its colour will change from purple to green when cooked. Each variety can produce white or green asparagus, depending on the cultivation method, even if it is often recommended for a particular colour.

Asparagus is rich in fibre, vitamin B9, and minerals and is naturally diuretic (it gives urine a distinctive odour). It can be cooked and eaten cold (as an appetiser, with mayonnaise or vinaigrette) or hot (in soups, gratins, sauces, omelettes, stir-fries...). Green asparagus has a slightly more robust flavour and must not be peeled.

Asparagus is planted in the form of crowns in the ground. A crown is a set of underground roots with dormant buds. It will give rise to several young asparagus shoots called turions. Choose carefully where to plant the asparagus because the production lasts 10 to 15 years. In summer, after harvesting, tall, feathery foliage will appear. This foliage can be used in flower arrangements, for example.

Harvesting: Asparagus is harvested in May and June (from April for early varieties) when they are at least 1cm (0in) in diameter. To harvest white and violet asparagus, use an asparagus knife. Insert it into the ground and make a levering motion to cut the asparagus. Green and purple asparagus can be cut by hand. In the first two years, do not harvest anything. In the 3^rd year, harvest every other shoot. From the 4^th year onwards, only two-thirds of the shoots are harvested to allow the plant to continue growing.

Storage: To fully enjoy their flavour, consume asparagus quickly after harvest. Asparagus can be stored in the refrigerator for a few days and wrapped in a damp cloth. For long-term storage, you can freeze or preserve them.

Gardener's tip: From the 3^rd year onwards, you can plant other crops, such as green manure, between the rows of asparagus. They will provide nitrogen to the soil and limit weed growth. However, avoid clover and alfalfa, as they are susceptible to purple rhizoctone, like asparagus. Add a little green manure in autumn.

Age: These asparagus crowns are already two years old and can start producing in the 3rd year.