|Compatible with tomatoes, parsley and basil.|
|High in potassium and folic acid, moderate source of beta carotene and vitamin E. Low in calories, contains no fat or cholesterol, and is very low in sodium.|
|Asparagus is used to treat rheumatism, gout and cystitis. |
|The berries are poisonous|
May 2nd saw the first harvest of the year.
We ‘inherited’ a well established asparagus patch that is about 15ft by 9ft. This is more than enough asparagus to feed a small army. Asparagus is one of the earliest spring crops to emerge in a spring garden. It starts in early May and ends in late June, and in ideal conditions an asparagus spear can grow up to 10inches in a 24 hour period. During the season, as we discovered, asparagus must be harvested every day.
Asparagus is best eaten fresh, it makes good soup and can be frozen.