Glimpsing those first emerald-green sprouts of spring is always exciting, but even more amazing are spears of amethyst shooting from the
soil. While many think of spring green, Asparagus officinalis invites you to be adventuresome and plant purple, like ‘Purple Passion,’ ‘Sweet Purple,’ or ‘Pacific Purple.’
Asparagus has a very long and interesting history. In ancient times, it was greatly appreciated for both its culinary and medicinal uses in Egypt, Rome and Greece. Romans cultivated asparagus first (in 625 BC) and propagation spread throughout Italy during the Renaissance era. However, most violet-hued cultivars are believed to be native to Albenga, in Italy’s northwestern region of Liguria. Amazingly, many modern-day cultivars are descendants of those original Italian varieties.
In the beginning, Italian growers selected the most favorable traits of this new amethyst asparagus they’d discovered. Extensive breeding of those plants produced many new varieties with improved texture and taste. Although once desirable and profitable, over time other more lucrative agricultural crops came about, and labor-intensive asparagus (including premium purples) fell out of favor and production.
Even though unique purple varieties were mentioned in 15th century cookbooks, during the 17th century only a few purple varieties remained. Today, those varieties have been studied worldwide, which lead to a number of cultivars (in the US, Europe and Australia) for home gardeners to grow.
Since purple asparagus is still seldom seen at commercial markets, planting your own is likely the only way to savor this sweeter and less stringy, purple-speared pleasure. Why purple instead of green? In the gardenscape, purple varieties add striking visual contrast. They have sweeter flavors, due to their higher sugar content, than the green varieties. Additionally, their milder nutty taste makes them a delicious raw addition for snacking and salads. Their spears are larger and more tender, eliminating stalk-end peeling and waste. Also, like other purple-pigmented plants, they’re packed with vitamins, minerals, antioxidants and anthocyanins (which give the spears their purple color).
As a perennial, purple asparagus will provide spring-yielding spears for 20 years or more. This is appealing for both sustainability and productivity. They’re also very adaptable, thriving in many climates from USDA zones 3-10. Fortunately for us, purple asparagus grows hardily in our Rogue Valley gardens.
Purple asparagus prefers well-drained soil, generously amended with manure-rich compost in a sunny location. Raised beds are best if you have them. In Feb-April, plant crowns in trenches about 8-10” deep and 12-18” wide with roots spread out, and then cover with 3-4” of soil. As shoots appear, continue covering with 3-4” of soil each time they reach 4-5” high and trenches, or raised beds, are filled. Mulch beds generously with manure-rich compost. Use a balanced organic fertilizer each spring, then a new layer of compost. Maintain consistent moisture by drip-line irrigation.
While spears appear the first spring after planting, do not harvest them, and leave them to fern out. Allowing them to fern out produces chlorophyll that regenerates next year’s crown health. Remove the ferns by cutting them at ground level after they turn brown in late autumn. Harvest lightly in their second spring. Slice spears at ground level with a sharp knife, as digging may damage/disturb shallow roots. Then indulge in a taste of your very first succulent, nutty-sweet spears.
Whether you’ve a passion to perk up your plantings or put some punch on your serving platter, put in some sweet purple asparagus!
Resources:
Grow Organic: Gourmet Gardener: The Purple Asparagus Edition
Specialty Produce: Purple Asparagus Information and Facts
Eating Well: What Is Purple Asparagus and How Do I Use It?
Sources:
Grange Co-op
Raintree Nursery: http://www.raintreenursery.com
Urban Farmer: http://www.ufseeds.com
Pinetree Garden Seeds: http://www.superseeds.com
Recipe:
Grilled Sweet Purple Asparagus
1 ½ pounds fresh purple asparagus, washed, ends snapped off and cut on diagonal (looks better than rough ends)
1 tablespoon extra-virgin olive oil
2 cloves of organic garlic, pressed
zest of one organic lemon
sea salt and fresh ground pepper
¼ cup sliced toasted almonds
In a gallon size zip-type bag, mix together olive oil, garlic, and 1/8th teaspoon of sea salt. Put asparagus in bag and roll spears back and forth until all are coated. Heat grill and turn to medium heat (350°). Place asparagus across grill bars so it doesn’t fall through. Close grill lid and cook for about 5 minutes. Open lid and use tongs to turn spears. Close lid and grill another 3-5 minutes until just tender. Remove to serving platter and sprinkle with some fresh ground pepper, sliced almonds and lemon zest. Serve about 4 as a side dish. Great atop salads too!
Spring has arrived!
Hello Gardeners,
with any changes in a few months.
form the soil blocks. Prepare your soil block trays. Mine are made of sturdy plastic, have no drainage holes, and came with a fitted clear dome.
Turn the blocker right side up. Move it over the tray and press the blocker lever down hard to create your row of side-by-side blocks. The dibble holes are ready for seed planting. Experts differ as to whether to place a tiny bit of soil over the seeds. I have not needed to.
This spring, there were no weeds in sight. It was time to address the state of the trees. The first workday, Grace came through to take cuttings for demonstrating propagation to this year’s Master Gardener students. She also came armed with flagging tape to help us visualize cutting recommendations.
Harsh pruning could be eliminated if a staunch commitment to a maintenance schedule Spring through October
every year could be followed. Later this season, a propagation opportunity will be offered, along with hands-on instruction. Figs are easy to propagate. Let’s have a fig tasting day so you can pick your favorites to propagate!
Oregon State University Extension
