Asparagus

F1 hybrid Gijnlim Asparagus

This has proved to be an excellent variety over the last seven years producing mainly male or thick stems harvested April-June and much in demand from the public.

The crop was grown in plugs from seed sown March / April before planting in rows in the soil which is a loose sandy type and is free draining.

Cooking

Cook in boiling water for 5 to 8 minutes depending on freshness and thickness of stems. If it is limp soak in cold first.

Stir fry by cutting into 1/2inch / 13mm and cooking with oil or butter.

Micowave by placing in a microwave dish, adding a small amount of water and microwave for 3 minutes, turn and cook for a further 3 minutes.

Frozen asparagus can be microwaved in a similar fashion.

Facts

Asparagus is part of the Lily family and if cared for should last for 15 to 20 years but it cannot be harvested for the first three years if grown from seed. The temperature will determine the speed of growth and pickings will change from every 4 days to 24 hours as the weather gets warmer. After the harvest period the spears will form ferns which should be left until the ferns change colour and then cut and burnt. Asparagus is rich in nutrients and is high in folic acid and a good source of potassium, fibre, vitamin B6, vitamin A , C and thiamine. It is low in sodium and contains no fat or cholesterol.

Projects

A new crop of Mary Washington and Connovers Colossal has been established from seed and is now in its fifth year of growth. The cropping is not as good as the Gijnlym F1 Hybrid and will gradually be replaced.

The seed was directly drilled ( although some grown as plugs to fill any gaps) . Connovers Colossal is an early variety and Mary Washington is a later variety so spreading the cropping period.

Seeds 5 per gram or 1.2kg per acre. Row width 4ft / 125cm . The seed was purchased from Kings Seeds at www.kingsseeds.com.