// SPECIES PROFILE · FOOD CROP · CULTIVATED

Asparagus

Asparagus officinalis

Asparagus (Asparagus officinalis) is a cultivated perennial food crop grown for its edible shoot. Family: Asparagaceae (asparagus family). Originally from Europe, North Africa & Western Asia. Hardy in zones 3a–8a. Mature size 4'–6'. Harvest in northeastern Oklahoma: Mar–May.

// QUICK FACTS

Family: Asparagaceae (asparagus family)
Group: crop · perennial
Origin: Europe, North Africa & Western Asia · cultivated
USDA zones: Zones 3a–8a
Mature size: 4'–6'
Sun: Full sun
Water: Medium
Edible parts: shoot
Harvest (NE OK): Mar–May
Garden role: long-lived perennial vegetable · one bed yields 15–20 years · spears only, berries are toxic

Asparagus (Asparagus officinalis) — *Asparagus officinalis* — Asparagus. Photo via iNaturalist — (c) Cody Hinchliff, some rights reserved (CC BY).

Field Notes

[ growing · ecology · siting · care ]

Why it's on this list: long-lived perennial vegetable · one bed yields 15–20 years · spears only, berries are toxic. A cultivated food crop — not a native — grown alongside regional natives in Rooted Revival's kitchen-garden and food-forest designs. Harvest windows are for northeastern Oklahoma (USDA zone 7a).

Companion Planting

[ guild · polyculture · cross-layer pairings ]

In a kitchen garden or food-forest guild, asparagus pairs well with: Heirloom Tomato (Solanum lycopersicum), Parsley (Petroselinum crispum), Basil (Ocimum basilicum), Dill (Anethum graveolens).