Asparagus - Sweet Purple

Sweet Purple Asparagus is about 20% sweeter than the typical green asparagus varieties. It is so sweet that it can be eaten raw (although I eat my green ones raw anyway). The deep-burgundy coloured asparagus spears are generally larger than green varieties, more tender and less stringy. When it is cooked, it has a mild, nutty flavor. but the colour disappears with the cooking. Sweet Purple is also hardier than many of the green varieties.

Asparagus is a hardy perennial vegetable that is productive for many years. Plant where you want them to stay as they do not like their roots to be disturbed. It grows well in neutral to slightly acidic soil with good drainage. Plants are typically started using 1-year-old roots.
Asparagus should be harvested when the spears are 6-12" tall. Harvesting can occur every two days during peak season. A light harvest is available in the second year, a larger harvest the third year, and a full harvest thereafter. Trim the ferns down after they have died back in the late fall so the energy has time to return to the roots before winter.

Companions: strawberries, rhubarb, horseradish, comfrey, cilantro, dill, marigolds, nasturtiums, and asters.
Harvest: mid to late summer
Light: Full Sun to Part Shade (at least 6 hours direct sun per day)
Height: 3-4 feet
Width: 30"
Drought Tolerant: Some
Perennial: Zone 3
Deer Resistant: shoots are not, ferns someewhat
Latin: Asparagus 'Sweet Purple'