How to grow asparagus. Let's open secrets.

Many of us know asparagus, a green decoration for bouquets, but not everyone knows that this is asparagus. Only we eat not greens, but delicate shoots that taste very much like young green peas. They can be harvested in the earliest spring, and that is why asparagus is valuable. It is full of vitamins, so necessary in this difficult period for the body.

How to grow asparagus on your own site and what you need to know for this? At once I want to note that without basic rules here you can not do, and just sowing seeds on the garden, the first shoots can be expected for a very long time. The main thing is to create the most comfortable conditions for young seedlings. In the following time, in the second - third year, it begins to strengthen and can still shoot the shoots from the same rhizomes for another fifteen years.

For a long time, asparagus in our country was considered no less exotic product than pineapple. Therefore, to learn how to grow asparagus, you should refer to the experience of amateur gardeners. They experimented in an experimental way to achieve excellent results and tame this shrewd but very useful plant.

Asparagus has an unusually powerful root system, which requires space. Therefore, we choose, prepare, and therefore clean and dig up the site for its planting since the fall. Be sure to loosen the soil to a depth of at least forty centimeters and make the necessary fertilizers. This is phosphorus, potassium, calcium and manure.

How to grow asparagus strong and powerful? For this, it is best to start with growing seedlings. Here, too, have their secrets, without which a good harvest can not be achieved. Seeds need to be filled with warm water for five to seven days. Cover with gauze. Then, when they swell and begin to peck, you can plant them in a box with loose ground, no more than a centimeter, and wait for the shoots. In a warm and bright place, the first asparagus will appear in a week.

How it grows at this time depends on how often it has risen. Therefore, gardeners recommend, without any doubt, to dilute it. It is best if the distance between the sprouts is at least ten centimeters. Be sure to water the plants. This is the main stage of its development and strengthening, therefore, under each sprout we do not spare fertilizer. For two tablespoons of saltpeter and humus is mandatory, and, after this, it is necessary to as much land as possible to each sprout.

How to grow asparagus? It is desirable to do this in peat pots, since with the onset of a constant temperature of ten or more degrees, it can safely be planted on a permanent place. And, using this way, we will not damage the still tender and fragile roots and create for them the most comfortable conditions. Just before planting, we make furrows. Do not prepare them in advance, as the soil will harden and dry. In them we plant pots and cover them well with earth. Be sure to water. At the end of the season, asparagus will already acquire a stout root and small stems. Be sure to wrap it for the winter, fill with sawdust, peat and earth. By the next season, after all the shoots have risen, the gardeners recommend that they again sort out all the weaker plants.

How does the asparagus grow? Often we see a green plant, this is its surface part. But the most delicious is, the underground, white part of the stem. To get it, you need to cut the asparagus to the very root, thrusting the knife deep into the ground. In the second year of life, the plant is also fed and already has a small yield. But only in the third year of careful care, getting rid of weeds, constant watering and feeding, we will grow and take root really good and large asparagus.

As it grows, we found out, but what to do to make the snow-white delicious shoots as much as possible? Under the influence of the sun, they turn green, quickly coarsen and are no longer suitable for food. And here the avid truck farmers found a simple and original way out. Just cover the area with its sprouts with a wooden box or something similar. Without the absence of sunlight, it will long remain tender, white and very tasty.