Asparagus Mary Washington is a non-GMO heirloom variety for gardeners planning a long-lasting perennial vegetable bed. Once established, vigorous plants produce thick, tender green spears with rich flavor for fresh meals and preservation. With proper care, productive crowns can provide harvests for 10–15 years. Each packet contains 100 seeds. Allow approximately 3 years from seed to the first light harvest, giving young plants time to build strong crowns.

Germination Rate: 87%. Test Date: 10/25. TLM.

Texas Minimum Germination Rate: 70%

Why Choose Asparagus Mary Washington?

• Traditional Heirloom: Grow a longstanding asparagus variety valued for reliable harvests and authentic flavor.
• Non-GMO Seeds: Start your permanent asparagus bed with non-GMO seed.
• Perennial Production: Established crowns can produce for 10–15 years with suitable growing conditions and proper care.
• Thick, Tender Spears: Harvest flavorful green spears for fresh eating, roasting, grilling, steaming, canning or freezing.
• Long-Term Garden Investment: Set aside a permanent bed and enjoy the rewards of careful establishment for years to come.

Planting Tips for Success

• When to Plant: Start seeds indoors 12–14 weeks before the last frost. Harden seedlings gradually and transplant after the last frost when well developed, approximately 10–12 inches tall.
• Sunlight: Choose full sun, at least 6–8 hours per day, for crown development and spear production.
• Soil: Prepare deep, fertile, well-drained soil with a pH of 6.5–7.0. Loosen the bed to at least 12 inches to accommodate developing roots.
• Planting Depth: Sow seeds ¼–½ inch deep indoors. Prepare an outdoor planting trench 6–8 inches deep, but set seedlings with their foliage above the soil surface rather than burying the whole plant. Add soil gradually as plants grow, following local seedling-transplant guidance.
• Spacing: Space plants 12–18 inches apart in rows 4–5 feet apart so expanding crowns have room to grow.
• Establishment Years: During years 1 and 2, leave spears unharvested and allow ferns to develop fully to strengthen the crowns.
• First Harvest: In year 3, harvest for only 2–3 weeks if plants are vigorous. Mature beds in year 4 and beyond may support 6–8 weeks of harvesting, depending on plant strength.
• Watering: Keep soil consistently moist without waterlogging during establishment. Mature beds are moderately drought-tolerant but benefit from regular watering during spear production.
• Support: Tall fern growth, approximately 3–5 feet, may need staking in windy locations.
• Fertilizing: Top-dress with compost or balanced fertilizer each spring before spears emerge and again after the final harvest, following the fertilizer label.
• Harvesting: Cut spears at ground level when 6–8 inches tall and before the tips open. Stop harvesting when spears become pencil-thin so ferns can develop.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Great Customer Service: David answers all customer service questions, usually within a few minutes.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Roasting: Toss harvested spears in olive oil, salt and pepper, then roast at 425°F for approximately 12–15 minutes until tender with lightly browned tips.
• Grilling: Grill over medium-high heat for approximately 4–6 minutes, turning as needed. Finish with lemon juice and shaved Parmesan.
• Steaming: Steam whole spears for approximately 4–6 minutes until tender, then serve with butter, hollandaise or vinaigrette.
• Sautéing: Cook with olive oil, garlic and shallots over medium-high heat for approximately 5–7 minutes, adjusting for spear thickness.
• Freezing: Blanch spears before freezing, adjusting blanching time to spear thickness. Cool promptly in ice water, drain and package for the freezer.

Order Mary Washington Asparagus Seeds Today

Plant a perennial asparagus bed and look forward to fresh, tender spears for years to come.

Nutritional Information

Per ½ cup (90g) cooked asparagus spears, harvested spears, not planting seeds:

• Calories: 20
• Total Fat: 0.2g (0% Daily Value)
• Sodium: 13mg (1% Daily Value)
• Total Carbohydrates: 3.7g (1% Daily Value)
• Dietary Fiber: 1.8g (6% Daily Value)
• Total Sugars: 1.2g
• Protein: 2.2g
• Folate: 134mcg (34% Daily Value)
• Vitamin K: 45.5mcg (38% Daily Value)
• Vitamin C: 7.5mg (8% Daily Value)

Nutrition varies with growing conditions, serving size and preparation.

Important Disclosures

• Variety Disclaimer: Heirloom varieties may exhibit natural variation in size and maturation. Results vary with growing conditions, climate, soil preparation and gardening practices.
• Seed Storage: Store seeds in a cool, dry location away from direct sunlight and moisture. Properly stored asparagus seeds may remain viable for 2–3 years, though germination can decline over time.
• Planting Zones: The listed growing range is USDA Hardiness Zones 3–8. Consult your local extension service for suitability and dormancy requirements, especially in warmer regions, before establishing a permanent bed.
• Long-Term Commitment: Asparagus requires 2–3 years of establishment before the first harvest. Do not harvest during the first two growing seasons so crowns can develop fully.
• Edible Use: Seeds are for planting, not eating. Food preparation and nutrition information refer to harvested asparagus spears.

Garden Recipe: Simple Roasted Mary Washington Asparagus

Let freshly harvested Mary Washington asparagus shine with a simple coating of olive oil, salt and cracked black pepper. Roasting brings out a savory sweetness and lightly browns the tips while the spears stay tender. This recipe uses harvested asparagus spears, not the planting seeds in the packet.

Servings: 4 as a side dish. Prep time: 10 minutes. Cook time: 12–18 minutes, depending on spear thickness.

Ingredients

• 1 pound fresh harvested Mary Washington asparagus spears
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon kosher salt, or 1/4 teaspoon fine table salt, plus more to taste
• 1/4 teaspoon freshly cracked black pepper, plus more to taste
• Optional: lemon wedges for serving

Directions

1. Heat the oven to 425°F. Rinse the asparagus and dry thoroughly. Trim away the tough, woody ends. If the lower stems are especially thick or fibrous, peel that portion lightly with a vegetable peeler.
2. Place the spears on a large rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Toss gently to coat evenly.
3. Arrange in a single layer with a little space between the spears. Roast for 12–18 minutes, turning once halfway through, until the stalks are tender when pierced and the tips are lightly browned. Begin checking thin spears after 8 minutes; thicker spears may need the full time.
4. Transfer to a serving plate, spoon over any remaining oil from the pan and add a little extra black pepper if desired. Serve immediately, with optional lemon wedges on the side.

Serving tip: Pair with grilled chicken, baked fish or eggs. For even cooking, roast spears of similar thickness together and avoid crowding the baking sheet.

Storage: Refrigerate leftovers in a covered container at 40°F or below within 2 hours, or within 1 hour when temperatures exceed 90°F. Use within 3–4 days. Reheat leftovers to 165°F.

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