Asparagus UC-72, also known as Mary’s Granddaughter, is a perennial heirloom selected for uniform dark green spears, dependable garden performance, and long-term harvest potential. The spears are approximately 6–12 inches long with compact, tight heads and a characteristic ½-inch diameter. UC-72 offers heat and drought tolerance once established and documented resistance to Fusarium Wilt and Rust. Asparagus requires patience, taking approximately 3 years from seed to first harvest, then producing for many years with proper care. This packet contains 100 non-GMO, heirloom seeds.

Germination Rate: 85%. Test Date: 9/25. WILL.

Texas Minimum Germination Rate: 70%

Why Choose Asparagus UC-72?

• Uniform Dark Green Spears: UC-72 produces consistent spears with tight heads and a characteristic ½-inch diameter for attractive harvests.
• Mary’s Granddaughter: Grow a named asparagus selection with a trusted heirloom lineage and strong perennial potential.
• Heat and Drought Tolerance: Once established, UC-72 offers resilience in warm and drier growing conditions.
• Disease Resistance: This selection has documented resistance to Fusarium Wilt and Rust, two important asparagus diseases.
• Long-Term Perennial Harvest: With proper establishment and care, asparagus can produce for 10–15 years or more.
• Home Garden and Market Appeal: The uniform spear size and dark green color suit both home harvests and fresh-market presentation.

Planting Tips for Success

• Plan for Patience: Asparagus is a perennial crop. Allow approximately 3 years from seed to the first substantial harvest.
• Choose the Site: Plant in full sun, ideally where the asparagus bed can remain undisturbed for many years.
• Prepare the Soil: Use deep, fertile, well-drained soil. Asparagus roots develop extensively, so prepare the bed thoroughly before planting.
• Start the Seeds: Sow according to the packet directions and local planting calendar. Transplant young plants carefully after they are established.
• Allow Establishment: During the first and second growing seasons, allow the fern growth to develop fully so the crowns can build strength. Avoid harvesting during establishment.
• Water Consistently: Provide regular moisture during establishment and spear production. Established plants tolerate dry conditions better but still benefit from consistent care.
• Fertilize Thoughtfully: Top-dress with compost or a balanced fertilizer in spring before spears emerge and again after the final harvest.
• Harvest Carefully: Harvest spears when they reach the desired size and before the tips open. Stop harvesting when spears become noticeably thin so the plants can replenish their crowns.
• Support Ferns: Mature fern growth can become tall and may need support in windy areas.

Why Choose David's Garden Seeds®?

• Veteran-Owned: David's Garden Seeds® has supplied quality seeds since 2009.
• GO TEXAN Certified: We support local agriculture and communities through our commitment to Texas-based business.
• Integrity Pledge: We stand behind our commitment to safe, dependable seed and honest product information.
• Great Customer Service: David answers 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 with olive oil, salt, and pepper, then roast until tender with lightly caramelized edges.
• Grilling: Grill spears over medium-high heat, turning once, then finish with lemon juice or a simple vinaigrette.
• Steaming: Steam spears until tender for a clean, delicate side dish that pairs well with butter, hollandaise, or herbs.
• Sautéing: Sauté cut spears with olive oil, garlic, or shallots for a quick garden-fresh preparation.
• Freezing: Blanch harvested spears, cool them promptly, and freeze them for later use.

Order UC-72 Asparagus Seeds Today

Plant a perennial asparagus bed now and enjoy uniform dark green 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)

Important Disclosures

• Variety Disclaimer: Heirloom varieties may show natural variation in spear size, maturity, and performance. Results vary with climate, soil preparation, and gardening practices.
• Seed Storage: Store unused seeds in a cool, dry location away from direct sunlight. Protect them from moisture and temperature swings.
• Planting Zones: Asparagus performs best where winters provide the dormancy needed for crown health. Consult local growing guidance for zone-specific timing and care.
• Long-Term Commitment: Asparagus requires 2–3 years of establishment before the first substantial harvest. Avoid harvesting during the first two growing seasons so crowns can develop fully.

Recipe: Lemon-Roasted UC-72 Asparagus

Turn freshly harvested UC-72 asparagus into a simple side dish with olive oil, garlic and a bright lemon finish. 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: 10–18 minutes, depending on spear thickness.

Ingredients

• 1 pound fresh harvested UC-72 asparagus spears
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 garlic clove, finely minced
• ¼ teaspoon fine salt, plus more to taste
• ⅛ teaspoon freshly ground black pepper, plus more to taste
• Optional: 2 tablespoons grated Parmesan cheese

Directions

1. Heat the oven to 425°F. Rinse the asparagus and pat thoroughly dry. Trim away the tough, woody ends. If the lower portion of a thick spear is fibrous, peel it lightly with a vegetable peeler.
2. Place the spears on a large rimmed baking sheet. Toss with olive oil, salt and pepper, then spread in a single layer with space between them.
3. Roast for 8 minutes, then turn the spears and sprinkle the minced garlic over them, tossing gently to coat. Return to the oven for another 2–7 minutes, until tender when pierced with a fork and lightly browned at the edges. Begin checking thin spears early; very thick spears may need up to 18 minutes total. Watch the garlic closely so it does not burn.
4. Transfer to a serving dish. Drizzle with lemon juice and sprinkle with the optional Parmesan while the spears are warm. Taste, adjust the seasoning and serve immediately.

Serving tip: Serve alongside chicken, fish, eggs or a grain bowl. Choose spears of similar thickness for even cooking and use a second baking sheet if needed to avoid crowding.

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 and reheat leftovers to 165°F.

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