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Asparagus

Seasons

 

Early Spring 

Beets       
Broccoli
Brussels Sprouts
Cabbage   
Cauliflower
Carrots
Cress
Lettuce
Onions
Peas
Potatoes
Radishes
Salad Greens
Spinach

Summer

Beans
Butter Beans (Limas)
Cantaloupe/Muskmelon 
Corn
Cowpeas/Crowder 
Cucumbers
Eggplant
Garlic
Herbs
Okra
Peppers
Pumpkin  
Soybeans
Squash 
Sweet Potatoes
Tomatoes
Watermelon

Fall

Beets
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Cress
Lettuce
Peas
Radish
Salad Greens
Spinach
Turnips

Permanent Crops 

Asparagus 
Blackberries
Blueberries
Grapes
Potato Onions
Rhubarb     
Strawberries
Raspberries

Diseases & Treatment

Varieties

Mary Washington asparagus is known for its flavorful, large thick shoots that are dark green with a purplish cast. Its rust resistance means plants remain vigorous and produce year after year for 15 or more years. Perennial plants grow tall and should be located at the back of the garden. Begin harvest third spring after planting.

 

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