An aphrodisiac. Yeah, you heard me; Nicholas Culpepper, a 17th century herbalist, wrote that asparagus “stirs up lust in man and woman.”
In 19th century France, bridegrooms were served 3 courses of asparagus at their prenuptial dinners (not absolutely necessary, I hope, but asparagus lore nonetheless) to, well, you get the picture.
Can you tell I’m in the mood ~ for Spring!
Dig a furrow about 10 inches deep and wide and as long as you want your row to be. Fill the trench about halfway with compost and place your asparagus crowns on top, about 10 inches apart and cover loosely with soil and water. This is best done in the springtime as soon as the danger of frost has past.
You won’t get any spears your first year, but the fern-like foliage will still be pretty. Make sure you mulch well every autumn to keep weeds down and a steady stream of nutrients coming. Asparagus is a hungry plant.
Do not harvest your asparagus until it’s at least three years old. This allows the plant to have time to build a strong root system. When your’s is ready; gather the asparagus and leave at least one stalk in the ground, for good luck, so the lore goes; actually it is common sense, it leaves seeds for sowing.
Asparagus is great for permaculture because it can live 15 years or more and keep providing you with tasty spears each spring.
It grows best in sandy, alkaline soil in full sun, but it’s not picky. It can handle a bit of shade and less than perfect soil too, as long as you fertilize it well.
Your plants will start sending up shoots shortly after the frost has past and may continue well into June. Cut the shoots near the base when they are about 10 inches long and about as thick as your finger. If they are thinner than a pencil, your plant isn’t ready for harvesting yet, or it’s gotten tired of being harvested and needs to be let alone. Make sure the heads of the spears are tight and haven’t started to feather out. Once they’ve started to get ferny, it’s too late to harvest them.
Asparagus is best eaten fresh, but if you want to save some for later, put it in a glass of water like a bouquet of flowers and store it in the fridge. If you want to save some for a long time later, steam the stalks for about five minutes and then freeze them in a freezer bag.
Asparagus is a good diuretic and is full of nutrients to help build up strength. Asparagus is one of the most nutrient dense vegetables you’ll find. It is high in folic acid, potassium, fiber, vitamins B6, A, C and thiamin, contain no fat or cholesterol and are low in sodium.
PS. It’s a good food to eat when you are doing a bodily cleansing, a great “spring tonic” kind of food.
Soup’s on…at Picasso’s: chicken noodle with kale, corn chowdah, and creamy carrot curry (vegan)
try a citrus salad on baby kale, or grilled pear and pork on mixed greens.
Turkey burger with vidalia balsamic jam!