Asparagus Early Argenteuil Seeds

'Argenteuil' asparagus is a perennial, herbaceous plant often used as a biennial or even triennial. This rhizomatous plant is cultivated for its edible young shoots.

Asparagus has very ramified, fleshy roots called "crowns". Every year, new shoots emerge from the rhizomes. If left to grow, they will become long, 1.5 m high stems covered in fine, bushy foliage.

Stem length and colour depend on the variety and the amount of sunlight the young stems get before they are harvested. Colours range from white, to purple or green. Shoots that are very young or buried in soil tend to be whiter and thinner. ‘Argenteuil’ produces rather long, large, white shoots.

Asparagus flowers are small and yellow. Asparagus is a dioecious species; male plants produce sterile fruits and female plants produce red berries.

Asparagus is related to garlic and onion and is rich in vitamins A, B9, PP, phosphorus and manganese. It contains asparagine and asparagusic acid (sulphur compounds) that can make urine smell rather potent. Asparagus also has diuretic, depurative and laxative properties.

Harvesting: in the spring of the 2nd or 3rd year, only about 1 to 2 asparagus shoots can be harvested per plant. By the 4th year, the plants are ready to be harvested as normal. Harvest asparagus by snapping off or cutting off the young shoots with a knife, being careful not to damage the roots.

Preservation: Asparagus shoots can be stored in the refrigerator by wrapping them in a damp cloth. It is best to eat them quickly. They can also be stored like carrots in sand, in a cool, dry place.

Useful tip: for longer shoots, plant your asparagus in long mounds of soil, about 50 to 60 cm wide and 20 cm high.