4:38 The Principles of Vegetable- Oarden lug 



in case there is danger of frost. The value of asparagus 

 lies in its succulence and tenderness, and these qualities 

 are usually associated with large size of shoot. These 

 attributes are secured by very rich soil and by thorough 

 attention to good tillage. 



It is customary to harvest asparagus by cutting off 

 the shoots 3 or 4 inches beneath the surface by means 

 of a long knife. There are special asparagus knives 

 (Fig. 140), but any long butcher-knife will answer the 

 purpose. It is important that this knife be inserted in 

 an oblique direction so as not to injure the new shoots 

 which are rising from the crown. A little experience in 

 the use of the knife will enable one to cut the shoots 

 without injury to the succeeding picking. Some of the 

 best growers now advise the breaking of the asparagus 

 shoots rather than cutting them. There is then no dan- 

 ger of injuring the crown, and the shoot will not break 

 in the tough and stringy part and therefore the product 

 is sure to be tender and crisp. This is no doubt the 

 ideal method, but the formal demands of the market 

 make it difficult to sell broken asparagus in some places, 

 notwithstanding its better quality. 



In this country asparagus is chiefly used in its green 

 or unblanched state. There is a common notion that 

 asparagus with white stalks is the tenderest and best, 

 but this is an error unless the stalks are artificially 

 blanched. When grown without blanching, the green 

 part of the shoot is the best. Asparagus is often 

 blanched in the field. This is done by hilling up the | 

 rows early in spring by means of the furrowing plow, 

 much as one would hill celery. If asparagus is to be 



