Japanese asparagus UDO - This is how it is grown in our country


The Content Of The Article:

The hardy Japanese asparagus UDO is also ideal for cultivation in our latitudes. How that works, we explain here.

UDO, the delicious Japanese asparagus

The roots of Japanese asparagus UDO are used especially in traditional Chinese medicine, sometimes even as a substitute for ginseng. This is probably one of the reasons why more and more gardeners have recently become aware of the up to 3 meter tall, easy-to-maintain plant and are now happy to plant it themselves in the garden.

Grow Japanese asparagus UDO

The seeds of Japanese asparagus germinate best in winter (germination time about 4 months). Therefore, you should spend the seeds of the perennial UDO in the late autumn in the flower beds. There, however, he needs a loamy-sandy, slightly moist soil throughout.

In the summer, usually from July to August, the yellow-leaved UDO then develops several white umbels, which have a stately diameter of up to 40 centimeters. In late summer, the flowers then become very small black drupes.

Tip:

In the well-stocked garden market, small UDO potted plants are often offered, which you can easily set outdoors in the spring. The planting distance is here in about 100 centimeters, as UDO likes to make wide in the course of his life.

Maintain UDO properly

➥ Fertilize:

In spring, you can provide the Japanese asparagus with compost or a full-fat manure. Further fertilization is otherwise necessary only if necessary.

➥ pruning:

Once the flower umbels bloom, you should cut back UDO to the respective stem leaves.

➥ Winter protection:

In winter, the Japanese asparagus UDO mostly freezes by itself and drives fresh from its root area next spring. But the first shoots are always visible very late in the spring! You do not have to worry about UDO in winter.

Harvest Japanese asparagus

The sprouts of Japanese asparagus are always harvested in spring. Later you can peel the stems, put them in vinegar for a short time and then eat raw. The stems have a delicious celery-like taste.

Tip:

You can fry the shell itself or use it for decoration in Japanese dishes.

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