Make Room for Asparagus, Rhubarb, Blueberries and Currants
Created on 3/15/2009
When you sketch out your kitchen garden plan set aside some permanent space for edible perennials and shrubs. Pick a place out of the way where the roots won’t be disturbed when you till and weed the annual vegetable and flower beds. Think about it a bit- some happy edibles will be content to thrive there for the next fifteen or twenty years.
Asparagus is such a plant. Delectable, tender, fresh asparagus spears are part of the spring menu. In my house those spears are marinated, chilled and served up purple. Asparagus officinalis ‘Purple Passion’ produces sweet dark purple spears that turn green when lightly steamed. Such a gourmet vegetable is really easy to grow. In fact, researchers are now saying that you can harvest the second year instead of waiting until the third or fourth. When the soil warms in the spring, plant year old crowns 6-8” deep in well composted soil. Space each crown 14-16” apart. Later in the season lacy asparagus foliage grows tall so put it on the north side of the garden so it doesn’t shade other vegetables.
Rhubarb is another long lived perennial in the garden. This bold textured plant is suitable for any perennial border- the leaves are very ornamental. Each plant will need about three square feet of space so give it room to expand. The young stalks are harvested at the end of May and June and can be eaten raw in salads or cooked in pies.
Edible deciduous shrubs add form and structure to the kitchen garden. Planted in rows like a hedge they can create an edible fence or border. These shrubs help you create a truly edible landscape not just a vegetable garden.
Blueberry shrubs can be found in many nurseries and are often planted because of their three season ornamental value: tiny white blossoms in the spring, tasty berries in the summer and blazing orange to red leaf color in the fall. Blueberries prefer acid soil. Check your local extension office for the recommended variety for your area. Check early in the spring, many nurseries will sell out.
Ever since we were served bright homemade red currant jam while traveling in Wales I have wanted my own currants. This year I am planting a mix of red and white currants. These are going right in the front yard in my new garden which will contain edibles and perennials. These will be planted like a hedge. Ribes is a species that is tolerant of many conditions. Maybe I’ll add some gooseberries or jostaberries too.
