By Morgan Roan
University of Georgia
Many vegetables sprout in May. One of these healthful treats is
asparagus. And wouldn’t you know it? May is national asparagus
month.
“Georgia doesn’t grow much asparagus, probably because it’s too
hot in the summer,” said George Boyhan, a horticulturist with
the University of Georgia College of Agricultural and
Environmental Sciences. “This crop is more prevalent in the Mid-
Atlantic and upper Midwestern states.”
Actually, asparagus is available year-round, but it’s freshest
during the spring. Crops are harvested from late February to
June, with April, ironically, the prime month.
The stalks shoot up from the crown of the plant and grow into
fern-like leaves when the shoots are allowed to develop.
However, the edible stalks are harvested by hand before the
actual fern leaves start growing.
From the time the seeds are sown, it’s at least two years
before the first asparagus stalks are harvested. “It is not
until the third or fourth year that the plant will be at full
production,” Boyhan said.
“Large amounts cut during one year can affect the following
year’s production rates, too,” he said, “making it harder for
the plants to regenerate.”
Asparagus crowns should be planted two to four weeks before the
last spring frost. The plants grow through the summer and early
fall, usually reaching about 3 feet tall, he said.
Asparagus is propagated by seeds or crowns. The plants are
either male or female. The male produces more stalks, but the
female’s stalks are larger.
Under ideal conditions, an asparagus spear can grow seven
inches in 24 hours. “Each crown will send up spears for six to
seven weeks during the spring and early summer,” Boyhan said.
Since the plants have about a 15-year life cycle, asparagus is
one of the few vegetables grown as a perennial.
There are several types of asparagus.
Green. Most American asparagus
is green and can range from pencil thin to very thick. The
larger the diameter of the stalk, the better the quality.
White. White asparagus is mostly
eaten in Europe and can be hard to come by in the United
States. It’s white because of the way it’s grown. Dirt is piled
around the stalks, depriving it of sunlight. Since sunlight is
required to create chlorophyll, the stalks are white. These
stalks are a little milder and more delicate.
Violet or Purple. This variety
is most commonly found in England and Italy. It has a very
thick, substantial stalk.
Wild. Asparagus grows wild in
some areas, particularly in Europe. You’ll most likely have to
hunt down your own, as it is rarely available fresh in markets
except in Italy and the south of France.
Whichever type you eat, asparagus is a low-calorie food with a
variety of nutrients, said Connie Crawley, a UGA Extension
Service nutrition and health specialist.
“One-half cup or six spears of boiled asparagus contains only
22 calories,” she said. “It’s comparable to other vegetables
with regard to nutritional value.”
Asparagus is high in folic acid and a good source of potassium,
fiber, vitamin B6, vitamins A and C and thiamin. “It contains
very low fat and no cholesterol,” Crawley said. “And it’s low
in sodium.”
(Morgan Roan is a student writer with the University of
Georgia College of Agricultural and Environmental Sciences.)
