ASPARAGUS

Common name: Asparagus

Scientific name: Asparagus officinalis

Family: Liliaceae/ Asparagaceae

   Asparagus is one of the most expensive vegetables in the world. It has different botanical spices.   

                            1) Asparagus officinalis type Asparagus- Cultivated as vegetables

                            2) Asparagus officinalis type officinalis- Cultivated as medicinal purposes

                                               Difference between this two types

Asparagus officinalis type officinalis	Asparagus officinalis type Asparagus
It is climbing in habit	It is erect in habit
Spine present	Spine absent
Normally it has one main single stem and then few side stem from the node	More than one main stem present
Tuber root present which is used as medicinal purpose	No tuberous root present. Immature branch or new shoots are used as vegetables

Flowers: Raceme

Fruits: Capsule

Propagation: Both medicinal and vegetative asparagus propagated by seed. Division of shoots is mainly practiced in vegetables asparagus

Cultivation Procedure:

Climate: Optimum temperature in growing period is 16- 24 degree C. During dormant period (60-90) days require low temperature.

Soil: Soil must be well drained condition, loam to sandy loam soil is best for cultivation having PH 6.5-7.5

Time of cultivation: Mid October to mid November 

Spacing: 60-75 cm and 40-50 cm

Manuring:

1. Cow dung: 5-10 ton/ha
2. Urea: 200-250 kg/ha
3. TSP: 200-250 kg/ha
4. MoP: 100-150 kg/ha             

In every year, 1/2 amount of all fertilizers should be applied before or after rainy season.

Intercultural Operation:

1. Weeding 
2. Earthing up
3. Irrigation
4. Mulching              

Plant Protection:

             Diseases:

                           1. Foot rot

                           2. Bacterial wilt

                           3. Fungal wilt

                           4. Nematodal wilt

                           5. Soft rot

                           6. Powdery mildew

Harvesting:

              Shoot should not be cut until the third season after planting. Cutting season is November to December. Shoot length is 5-6 inches, then obligate cut is given under the soil. Cutting is continuing up to 6 weeks. For forth year harvesting is done up to 8 weeks.

Yield: 2.5 to 4 ton/ha