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Asparagus "Delicacy"
Green asparagus “Delicacy”.
Dietary and delicacy product.
Widespread and very popular in culinary culture.
Perennial and durable, winters well in northeastern Europe.
Young shoots, which have a pleasant, delicious taste, are used for food. An excellent addition as a side dish to meat and fish dishes. Suitable for canning, freezing and grilling. The shoots are collected en masse in the third year of the plant’s life.
Asparagus is a drought-resistant plant that can easily tolerate low temperatures. Resistant to diseases and pests. The plants are grown in a nursery for two years. In September of the second year, they are planted in a permanent place.
Asparagus prefers sunny areas with loose, well-fertilized soil.
Young, unovergrown, tender shoots that grow from rhizomes in spring are very tasty and contain many vitamins. When fresh, they taste like green peas. Used for preparing first and second courses, for freezing and canning. They begin collecting shoots in the third year after sowing, cutting them off at a height of 15-20 cm when they have dense, unblown heads and a weight of 20-30 g.
Growing conditions.
Before sowing, seeds are soaked in warm (+25°C) water for 2 days, changing it daily. Then they are placed in a damp cloth until they bite. Sowed on seedling beds to a depth of 2-3 cm. Shoots appear within 30 days. Placed on fertile, light, deeply cultivated, sufficiently moist soils. It grows in one place for 15-20 years.
1,0 g = 50 seeds.
Dietary and delicacy product.
Widespread and very popular in culinary culture.
Perennial and durable, winters well in northeastern Europe.
Young shoots, which have a pleasant, delicious taste, are used for food. An excellent addition as a side dish to meat and fish dishes. Suitable for canning, freezing and grilling. The shoots are collected en masse in the third year of the plant’s life.
Asparagus is a drought-resistant plant that can easily tolerate low temperatures. Resistant to diseases and pests. The plants are grown in a nursery for two years. In September of the second year, they are planted in a permanent place.
Asparagus prefers sunny areas with loose, well-fertilized soil.
Young, unovergrown, tender shoots that grow from rhizomes in spring are very tasty and contain many vitamins. When fresh, they taste like green peas. Used for preparing first and second courses, for freezing and canning. They begin collecting shoots in the third year after sowing, cutting them off at a height of 15-20 cm when they have dense, unblown heads and a weight of 20-30 g.
Growing conditions.
Before sowing, seeds are soaked in warm (+25°C) water for 2 days, changing it daily. Then they are placed in a damp cloth until they bite. Sowed on seedling beds to a depth of 2-3 cm. Shoots appear within 30 days. Placed on fertile, light, deeply cultivated, sufficiently moist soils. It grows in one place for 15-20 years.
1,0 g = 50 seeds.
