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(Asparagus acutifolius)

Common Name Latin Name Plant Family
Asparagus acutifolius

None known

  • Medicinal Use

    None known

  • Edible Use

    Young shoots – cooked[22, 46, 61]. An asparagus substitute, it is preferred by gourmets for its stronger flavour[132, 183]. Excellent when seasoned with oil and lemon juice[183]. Thin, bitter and often stringy according to another report[2]. Very aromatic[132]. A uniquely bitter aromatic flavour[183]. The new shoots are rather thin and are not produced in abundance[K].

  • Cautionary Notes

    None known

Cultivation & Habitat

Seed – pre-soak for 12 hours in warm water and then sow in spring or as soon as the seed is ripe in early autumn in a greenhouse. It usually germinates in 3 – 6 weeks at 25¡c[134]. Prick out the seedlings into individual pots when they are large enough to handle and grow them on in a sunny position in the greenhouse for their first winter. Plant them out into their permanent positions in late spring or early summer[K]. Division in early spring as the plant comes into growth.
An easily grown plant, succeeding in any good garden soil[200]. Prefers a rich sandy loam[1]. Plants tolerate considerable neglect on our Cornish trial grounds[K]. Plants are very tolerant of maritime exposure[K]. This species is not hardy in the colder areas of the country, it tolerates temperatures down to between -5 and -10¡c[200]. The young growth in spring, even on mature plants, is frost-tender and so it is best to grow the plants in a position sheltered from the early morning sun[K]. Dioecious. Male and female plants must be grown if seed is required.
Europe – Mediterranean.

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*None of the information on this website qualifies as professional medical advice. Take only what resonates with your heart and use your own personal responsibility for what’s best for you. For more information [brackets] [000], see bibliography.