ASPARAGUS 21 



knives are also used. Thrust the knife into the ground 

 beside the shoot, and cut it off obliquely as low as pos- 

 sible, taking care not to injure other shoots or the 

 crown of the plant. Two to three inches below ground 

 is usual. 



Cut every shoot, whether needed or not. For green 

 asparagus, the shoots are commonly cut when six or 

 seven inches above ground. For blanched, cut the shoot 

 as soon as it appears, first removing some of the earth 

 by hand, so as to cut eight inches or more below the 

 surface. 



Breaking the shoots is practiced in Europe, parts of 

 England, and by many good growers in America. It is 

 the best method in home gardens, as only the tender 

 part is broken off, and other parts of the plant cannot 

 be injured. Break the shoots off squarely as low down 

 as possible. 



Shallow planting (leaving the crowns two inches deep) 

 is the usual method in France (where probably is grown 

 the best Asparagus in the world) and is advocated by 

 some in England and America. Its great advantage is 

 an early start to the plants; the danger in the method 

 is injury to the crown and brittle roots by cultivation. 

 If the crowns are near the surface the shoots must be 

 picked by hand: by a gentle twist, or by thrusting the 

 finger behind the base of the shoot and pushing gently 

 outward from the crown, it can be broken from its 

 socket, no part being left to decay in the ground. If 



