Asparagus Seeds 'Connover's Colossal'

When to Sow

Sow asparagus seeds indoors from February to June. Starting seeds in individual pots makes it easier to care for young plants and transplant them without disturbing their roots.

How to Sow

Sow seeds individually, approximately 1cm deep, in small pots of moist seed compost. Keep at 15–18°C for germination, maintaining moisture without waterlogging. Once seedlings emerge, grow them on in cool, bright conditions, protected from strong direct sunlight. Pot on into larger containers if needed.

Hardening Off & Planting Out

Gradually acclimatise young plants to outdoor conditions over 2–3 weeks. Once the risk of frost has passed, plant into their permanent positions, spacing plants 45cm apart with 45cm between rows. Water well after planting.

Where to Plant

Choose a sunny, sheltered position with fertile, well-drained soil, ideally around pH 6.5–7.5. Remove perennial weeds thoroughly and incorporate well-rotted garden compost before planting. Asparagus can remain productive for 15–20 years, so preparing a permanent bed properly is well worth the effort.

Male & Female Plants

Traditional asparagus varieties such as 'Connover's Colossal' can produce both male and female plants. Male plants generally produce more spears, while female plants may develop red berries containing seeds. Specially bred all-male varieties are selected for productive cropping. Asparagus berries are not edible.

Watering & Feeding

Water regularly during the first growing season, particularly in dry weather. Established plants generally need less frequent watering. Apply well-rotted compost as a mulch in late winter or early spring, and use a balanced fertiliser if growth is poor.

Keeping the Bed Weed Free

Keep the asparagus bed free from weeds, especially while young plants establish. Remove weeds carefully by hand to avoid damaging the developing roots. Avoid digging around established crowns.

Summer Fern Growth

Allow the shoots to develop into tall, feathery foliage throughout summer. This helps the plants store energy for the following spring, so avoid cutting healthy green stems. In exposed gardens, support tall foliage with stakes and twine if needed.

Autumn & Winter Care

Once the foliage naturally turns yellow or brown in autumn, cut it down close to ground level and remove the old stems. The roots remain dormant underground until spring. Good drainage is particularly important during winter.

Pests & Problems

Protect young shoots from slugs and snails, and watch for asparagus beetles feeding on stems and foliage. Avoid waterlogged conditions, which can encourage root and crown rot. Emerging spears may also need protection from late spring frosts.

Growing Asparagus with Strawberries

Strawberries are a lovely crop to grow alongside asparagus. Both enjoy sunny positions and fertile, well-drained soil, making them a good combination for a productive kitchen garden. Grow strawberries in a neighbouring bed, along a path or in containers, leaving the asparagus crowns undisturbed.

Vegetables to Grow Nearby

Lettuce, radishes, spring onions and spinach are useful crops for neighbouring vegetable beds. These quick-growing vegetables provide fresh pickings throughout the growing season without competing with established asparagus plants.

Flowers to Grow Nearby

French marigolds, calendula, nasturtiums and borage bring colour to the vegetable garden and provide food for pollinating insects. Grow them around the edges of neighbouring beds, where they won't compete with asparagus roots or interfere with harvesting.

Plan Your Vegetable Bed

Give asparagus a permanent growing space rather than planting other crops directly among the crowns. Allow room for the tall summer foliage and position smaller, sun-loving vegetables where they won't be shaded. Unlike annual vegetables, asparagus isn't included in regular crop rotation.

Seeds vs Asparagus Crowns

Asparagus grown from seed takes longer to reach harvesting size than plants grown from established crowns. Crowns are already-developed root systems, while seedlings need time to build up their roots before they can support regular harvesting.

When Can I Start Harvesting?

Allow young asparagus plants time to establish before picking. A very light harvest may be possible in the second summer after sowing if plants are growing strongly, although waiting until the third spring is the more cautious approach. Keep early harvests short to avoid weakening the plants.

When & How to Harvest

Harvest in spring, generally from May to June, when spears are around 15–20cm tall and their tips are tightly closed. Use a sharp knife to cut carefully just below soil level, avoiding damage to neighbouring shoots.

When to Stop Harvesting

Limit the first harvest to around two weeks. Once fully established, a healthy bed can be harvested for six to eight weeks. Finish by late June to allow the plants to recover before the following spring.

Top Tip

Check established plants daily during warm spring weather. Asparagus spears can grow surprisingly quickly, so regular picking helps you enjoy them at their most tender.

Flavour & Texture

'Connover's Colossal' is a traditional heritage variety producing thick green spears with purple-tinted tips. Freshly harvested asparagus has a delicate, slightly sweet flavour and tender texture.

Preparing & Cooking

Rinse the spears and trim away any tough or woody ends. Steam, boil, roast or grill until just tender, then serve with melted butter, lemon or hollandaise sauce. Asparagus is also delicious in risottos, pasta dishes, omelettes and savoury tarts.

Nutritional Benefits

Asparagus provides dietary fibre, folate and vitamins including vitamin K.

Storing Your Harvest

For the best flavour, enjoy asparagus soon after picking. Refrigerate spears with their cut ends wrapped in damp kitchen paper, or stand them upright in a little water. Use within a few days.

Freezing Asparagus

Wash and trim the spears, blanch briefly in boiling water, then cool quickly in iced water. Drain thoroughly before freezing. Frozen asparagus is best used in cooked dishes.