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Asparagus "Violet"
Asparagus "Violet".
This high-yielding variety of asparagus has longer and thicker shoots of purple color.
The flesh is tender, with an excellent gourmet taste, much better than most green-colored varieties. When cooked, it turns green.
Before sowing, the seeds are soaked in warm (+25°C) water for 2 days, changing it daily, after which they are placed in a damp cloth (until hatching).
Sow on seedling beds to a depth of 2-3 cm. Shoots appear in 30-40 days. Asparagus prefers fertile and light soils. The shoots are cut only in the third year after sowing, when they reach a length of 15-20 cm and a weight of 20-30 g. In the autumn of the second year and in all subsequent years, the plants are hilled (the soil layer above the buds is at least 25 cm). Hilling is repeated in the spring. Harvesting is carried out in May-June, when the whitened shoots begin to reach the surface of the ridges. They are carefully cut at the root collar, raking the ridge.
This high-yielding variety of asparagus has longer and thicker shoots of purple color.
The flesh is tender, with an excellent gourmet taste, much better than most green-colored varieties. When cooked, it turns green.
Before sowing, the seeds are soaked in warm (+25°C) water for 2 days, changing it daily, after which they are placed in a damp cloth (until hatching).
Sow on seedling beds to a depth of 2-3 cm. Shoots appear in 30-40 days. Asparagus prefers fertile and light soils. The shoots are cut only in the third year after sowing, when they reach a length of 15-20 cm and a weight of 20-30 g. In the autumn of the second year and in all subsequent years, the plants are hilled (the soil layer above the buds is at least 25 cm). Hilling is repeated in the spring. Harvesting is carried out in May-June, when the whitened shoots begin to reach the surface of the ridges. They are carefully cut at the root collar, raking the ridge.
Henk Helmantel.
