Asparagus Plant Mary Washington

A gorgeous variety of dark green asparagus which has a crisp yet succulent flavour, is high yielding and produces a 'fat' spear. One of the oldest varieties grown so really has stood the test of time. Once planted you can expect to enjoy your asparagus bed for many years to come.

These spears are packed full of essential minerals and vitamins and can be eaten raw, grilled, steamed or boiled, but be careful not to over cook them, homegrown asparagus is cooked so quickly...

Please note that these are plants and not crowns so only need to be planted into a small hole made with a trowel (do not dig a trench and plant them deep as this will kill them).

• Perennial.
• Heirloom variety.
• Harvest in Spring.
• High yielding.
• Resistant to rust.
• Plant out Spring to Autumn.
• Plant out 9" (23 cm) or further apart in rows 18" (45 cm) apart.
• Keep plants well watered in dry spells.
• Do not cut (harvest) in the first year and do not be too greedy in the second year either.
• Always harvest by cutting through stems with a sharp knife just below soil level, avoiding stems just emerging.
• Cut down the dead 'fern' each autumn and then mulch the bed with a thin layer of well-rotted manure or similar.