CORVALLIS, Ore. — Growing asparagus takes patience — it can be two to three years from planting to harvest — but the wait is worth it.
As one of the earliest vegetables to emerge in spring, homegrown asparagus offers superior flavor and texture compared to store-bought spears. Once established, it’s easy to grow and productive for decades. As an added bonus, asparagus is ornamental, too. A member of the lily family, its tall, fern-like foliage turns golden in fall and pairs beautifully with chrysanthemums or other late-season flowers.
According to Oregon State University Extension Service horticulturists, success starts with proper site preparation.
Choosing and preparing your site
Asparagus is a hardy perennial and should be planted as soon as the soil is workable in spring. Most gardeners start with 1-year-old crowns — dormant root systems that resemble a fleshy, octopus-like mass. Avoid crowns that are dried out or have signs of rot. If planting is delayed, store crowns in a cool, moist place until you’re ready to plant.
Select a location with full sun. Asparagus foliage can reach 5 to 6 feet in height, so choose a spot where it won’t shade smaller plants. The bed must be well-drained and weed-free — asparagus won’t thrive in heavy or compacted soils and doesn’t compete well with weeds.
Dig the bed at least 12 inches deep and incorporate plenty of organic matter. Mix in a slow-release, all-purpose fertilizer. Test the soil pH with a DIY kit or lab analysis. If your soil is acidic, apply lime to bring it into the recommended range (around pH 6.5–7.5).
Planting asparagus
Plant crowns about three to four weeks before the last expected frost date. Dig a trench 6 inches deep and place crowns 12 inches apart, bud side up. Spread the roots and cover with 2 inches of soil. As spears grow throughout spring, continue filling in the trench with soil, keeping the tips exposed. Keep the bed consistently moist during the first year to help the crowns establish.
Starting asparagus from seed is less common but more economical. Seed-grown plants take one additional year — typically four years total — to reach harvest maturity. For more, see OSU Extension’s video on starting seeds indoors.
Harvesting schedule
Year 1 (planting year): Do not harvest. Let spears develop into fern-like foliage to feed the root system.
Year 2: Harvest sparingly for one to two weeks. Leave most spears to continue building root strength.
Year 3 and beyond: Harvest until mid-June. After that, allow the plant to grow ferns to keep the crown healthy.
Fertilize established asparagus in spring when spears emerge, and again after the final harvest in June.
Harvest tips
For best quality, harvest spears when they are 5 to 8 inches tall. Grasp the spear near the base and bend it gently until it snaps. Alternatively, cut spears with a knife — but take care not to damage nearby shoots. Asparagus quality declines quickly after harvest, so refrigerate or preserve immediately if you don’t plan to eat it right away.
For preserving methods, including pickling, refer to the OSU Extension publication Pickling Vegetables (PNW 355).
Recommended varieties for Oregon
OSU Extension recommends the following asparagus varieties for Oregon gardeners:
‘Mary Washington’
‘Jersey Knight’
‘Jersey Giant’
‘UC 157’
‘Purple Passion’
‘Sweet Purple’
‘Millennium’
Previously titled With the right care, asparagus beds will produce for decades