Crimson Pacific is an open pollinated variety bred by Aspara Pacific in New Zealand, it is considered to be one of the highest yielding purple types available and up to 50% sweeter than green asparagus.
It produces high yields of even, purple spears with a very low fibre content meaning that almost the entire spear is free of the tough fibre normally found on the bottom of green varieties.
Sweeter, more tender and richer in antioxidants than green asparagus. The thick, tasty purple spears are produced in May and early June, they are so delicious and tender that they are good enough to eat raw.
This is a high yielding variety that is super sweet when cooked. Not only does it make a delicious meal but the ferny foliage is also decorative in summer.
The delicately flavoured young shoots of asparagus are one of the great luxuries of the vegetable plot, much of the mystique surrounding their cultivation is unwarranted, it is not difficult to grow if kept well fed and weed free. Asparagus does not need traditional wide raised beds, nor is it the luxury crop often assumed.
The plants have very decorative ferny foliage and may be grown in single rows in the kitchen garden, or even in groups in a flower border. All-male varieties have revolutionised cultivation - they are much more prolific than traditional kinds, earlier in their lives, and do not waste energy on producing seeds.
If you are starting a new asparagus bed, remember that it should remain productive for at least 15 to 20 years. It is advisable both to plant the best variety available as you may never get to choose a variety again if your bed produces that long! Plant this perennial vegetable just once and enjoy the succulent spears for years.
Choosing a site:
Avoid frost pockets and exposed areas. Do not replant on an old asparagus bed as diseases may be a problem. Asparagus will grow on most soil types provided they are well drained. On heavy soils consider creating raised beds, acidic soils may need liming. Soil preparation is essential. Clear the ground of weeds. On heavily compacted soils consider double-digging, otherwise cultivate to a spade’s depth, incorporating well-rotted farmyard manure.
Planting: Sow indoors in Late Winter to Spring
Soak the seeds in water overnight. Sow seeds singly into modules at a depth of 1.25cm (½in).
They will germinate in 2 to 8 weeks depending on soil temperature. The optimum germination temperature is 20 to 28°C (60 to 85°F). After 12 to 14 weeks, they will be ready to be transplanted outdoors, do this no earlier than four weeks after the last spring frosts.
Fork over the prepared area and dig a trench 30cm (12in) wide and 20cm (8in) deep. Work in well-rotted manure in the bottom, cover with 5cm (2in) of the excavated soil and make a 10cm-high (4in) ridge down the centre of the trench. Place the crowns on top, spacing them 30 to 45cm (12 to 18in) apart (right). Leave 45cm (18in) between rows and stagger the plants. Spread the roots evenly and fill in the trench, leaving the bud tips just visible. Water in and mulch with 5cm (2in) of well-rotted manure.
Asparagus beds must be kept weed free - best done by hand as the shallow roots are easily damaged by hoeing. Mulching discourages weeds and retains moisture. Apply a general fertiliser in early spring and repeat once harvesting has finished. To avoid top-growth breaking off in wind and damaging the crown, use canes and twine either side of the row for support. Allow the foliage to yellow in autumn before cutting it down to 2.5cm (1in).
Late frosts will cause distorted growth: protect with a double layer of fleece.
Do not harvest for the first two years. In the third year, pick from mid-April for six weeks. To harvest, choose spears that are thicker than a pencil. Cut with a sharp knife 2.5cm (1in) below the soil when they are no more than 18cm (7in) tall. In warm weather, harvest every two to three days for best quality spears.
The main pests to affect asparagus are slugs and snails, and the larvae and adults of the asparagus beetle. Thin spindly shoots may be due to inadequate moisture, especially with young crowns. In established beds the cause is more likely to be overcropping or competition from weeds.
Tomato, Parsley and Basil
Asparagus was first domesticated by the Greeks and then the Romans took the culture of growing asparagus from eastern nations, from which they also took the old Iranian word 'sparega', which means shoot, rod or spray, referring to the plants habit, becoming 'asparagos' and 'asparagus' in Greek and Latin respectively.
The specific designation 'officinalis' indicates its inclusion in official listings of medicinal plants.
The variety name 'Connover’s Colossal' is generally spelt Conover, with one 'n' in America, after the breeder S. B. Conover. In other parts of the world it is spelt with a double 'n'.
Asparagus has its origins in Eastern Europe, Caucasus and Siberia. It is a large genus comprising of about 150 species of herbaceous perennials, tender woody shrubs and vines. Some of them are grown for their ornamental value (ie Asparagus plumosus, A. densiflorus, A. virgatus) or for their medicinal value (ie A racemosus, A. verticillatus, A. adscendens). The wild species A. acutifolius has cultural roots in Spain and Greece. The only species cultivated for is tender shoots is Asparagus officinalis.
The asparagus of the past was rather tall and narrow, very similar in appearance to wild asparagus. The fat-stemmed types with which we are more familiar evolved in the eighteenth century. Yet for all the claims about their relative merits, there were only two basic types: green and white, based on the colour of the spears. The old dark green varieties were often tinged with red or violet on the bud end. It is out of these that the modern purple-stemmed varieties have been developed.
One of the first detailed guides on how to raise asparagus is traced back to about 65 A.D. by the Roman Columella. Romans spread the culture of growing asparagus along with their empire throughout Europe. In all Europe, except Spain the decline of the Roman Empire brought a decline in its cultivation, which was confined only to some feudal lords and monastery gardens as a medicinal plant, until the Renaissance, when it was rediscovered as an appreciated vegetable.
The Renaissance brought an increased interest in neglected species, the growing of asparagus became popular in the sixteenth and seventeenth centuries in Germany, France, England and the Netherlands. Asparagus populations began to be identified according to countries and towns where they were grown, arising proveniences as Riga, Ghent, Vendome and Violet Dutch. During the nineteenth century Argenteuil from France and Braunschweiger from Germany gained reputation, replacing populations and landraces currently planted by that time.
Subsequent selections were conducted from Argenteuil in many countries, yielding Early and Late Argenteuil in France, Reading Giant in England and Palmetto in the USA.
In the beginning of the 20th century, in France and Italy selections of advanced cultivars were derived from Argenteuil, while in the US, a great effort of breeding was carried out by JB Norton in the search for rust resistance (Puccinia asparagi) yielding Martha Washington and then Mary Washington cultivars. Each cultivar was the advanced first generation progeny of two selected plants derived from Reading Giant and probably Argenteuil. Mary Washington was hugely successful and is still available today.
- Additional Information
Average Seed Count 5 Seeds Seed Form Natural Seeds per gram 40 seeds per gram Common Name Purple Asparagus. Family Liliaceae Genus Asparagus Species officinalis Cultivar Crimson Pacific Hardiness Hardy Perennial Time to Sow Sow indoors in Late Winter to Spring Germination 10 to 14 days at 20 to 28°C (60 to 85°F) Time to Harvest Do not harvest for the first two years. In the third year, pick from mid-April for six weeks.