68 FRENCH MARKET-GARDENING 



ASPARAGUS 



Although each year Asparagus (Asparagus officinalis] 

 is becoming more and more popular in the British 

 Islands, its consumption is chiefly confined to those 

 who are in no danger of receiving an old age pension 

 from the Government. In France it is otherwise. 

 Almost every one, even the cottager, eats Asparagus 

 and such Asparagus ! thick, succulent, well-flavoured 

 shoots. 



That fine Asparagus can be grown in the British 

 Islands there is no doubt whatever. It is not a 

 matter of soil and climate. In either respect we are 

 quite as well off as our French brethren. It is simply 

 a question of careful attention to the minor details 

 of cultivation that enables the French gardener to 

 produce, even on comparatively poor soil, some of 

 the finest Asparagus in the world. There are three 

 methods of growing Asparagus in French gardens, the 

 culture on a large scale of course being carried on 

 quite apart from that of early salads and vegetables. 

 First of all, there is what is known as " white " or 

 " blanched " Asparagus ; then " green " Asparagus ; 

 after which comes the " Argenteuil " Asparagus. 



White Asparagus. Raising the Plants. To secure 

 good Asparagus it is essential in the first place to 

 obtain seeds of a good strain from a reliable source. 

 The roots that produce clean, thick, well-formed shoots, 

 terminating in a good point that colours easily, are 

 those from which seeds should be saved when ripe. 

 The best variety for the purpose is Early Argenteuil. 



The seeds are sown about thejniddle of January on a 



