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The cultivation of asparagus requires the identification of a specific dedicated space: in other words, it is necessary to allocate a part of the garden exclusively to this food, excluding it from the alternation regime of the other crops. The asparagus must be placed in a sunny area, on a tendentially sandy and very draining soil, preferably in hilly areas or plains characterized by temperate climates. It is absolutely forbidden to make an asparagus at the point where previously there were carrots, beans, alfalfa, beets and potatoes: there is a risk, in fact, of an infection called rhizoctoniosis. The plant must be done in the first days of spring or in the autumn months, starting from the legs, that is to say from the part formed by buds, root and rhizome. This portion must be buried and covered at a depth of at least twenty centimeters, taking into account that a paw of excellent quality is distinguished by its homogeneous growth but above all by large, healthy and firm, cream-colored roots. Every year it is advisable to make an organic fertilizer, paying close attention to the water supply. Especially in the summer months, in fact, there is a considerable consumption of water, which requires wetting the soil as soon as it becomes dry. In the other months of the year, on the other hand, it is necessary to irrigate a maximum of two or three times a week, in the early morning or evening; the administration of water, on the other hand, should be avoided during the harvest, from the second fortnight of March to the beginning of June. The plant begins to emit the shoots when at the level of the rhizome the temperature of the earth reaches about eleven or twelve degrees: the shoots are nothing but shoots, of purplish green or white, quite fleshy, which must be collected when protrude from the ground by eight or nine centimeters. They should not be torn, but simply removed, possibly with the help of a special small knife.
Plant collection and cycle
The harvest should be moderate at most two asparagus per plant, so that, especially in the early years, the legs are able to widen the root system. It is good to remember that there are three phases that make up the plant cycle: breeding, which covers the first two years, characterized by an accentuated vegetative development and a contained harvest; the production phase, which starts from the third year, with an increase in productivity that remains constant for about eight years; and finally the decreasing phase, with crops that, starting from the tenth year, progressively decrease. Asparagus cultivation can be completed with any kind of soil, even rocky, as long as it is able to ensure excellent drainage. It is necessary, of course, to remove the various weeds with a spade, plowing the soil with care and patience; the fertilizer chosen must be rich in potassium and phosphorus.
Plant the roots
The planting of the roots requires attention and dedication, but not special knowledge: the asparagus, in fact, is not a plant with special needs. The most important processes required by an asparagus are two, namely weeding and earthing up. The first is essential to remove the weeds, which risk removing plant nutrients and water from the plant; the second, instead, serves to limit the expansion of the legs, which come out, and to protect the shoots, making them less fibrous and more tender by bleaching them.
How to improve the quality of the shoot (ie the edible part)
In fact, the turion is of better quality if it remains underground, while the light makes it fibrous and turns it green when it comes to the surface. The dried parts of the asparagus must be cut before the vegetative restart begins. As for the intercropping, asparagus grows in optimal conditions with salads (especially lettuce), radishes and green beans. The asparagus, which owes its name to a Persian term that means "sprout", is part of the same family as garlic, that is to say that of the liliaceae. It is a perennial dioecious plant, which means that female flowers and male flowers are found on different specimens, with rhizomes that make up the underground network from which the shoots unravel, which represent, in the final analysis, the edible part. Moreover, if the shoots are left to grow without human intervention, they are able to exceed a height of one and a half meters. Among the most known and appreciated varieties of asparagus, we recommend the white of Verona, the pink of Mezzago, the green of Altedo and the white of Badoere. The soil has a significant influence on the cultivation of asparagus: not to change, they are their depurative and diuretic qualities, which make them nutritious and tasty vegetables.