History
Mary Washington Asparagus is the most celebrated and widely grown heirloom asparagus variety in American gardening history — a variety so reliable, productive, and flavorful that it has remained the gold standard for home gardeners for nearly a century. Developed in the 1920s by the USDA and named after George Washington’s mother, Mary Washington was bred specifically for rust resistance and superior spear quality, quickly replacing older varieties across the country. It became the backbone of American asparagus production and the variety that defined what fresh asparagus should taste like for generations of home cooks. A true perennial, Mary Washington will reward patient gardeners with decades of harvests from a single planting — making it one of the best long-term investments in the home garden. Open-pollinated and non-GMO.
Plant Profile
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Days to First Harvest: 2–3 years from seed (patience is rewarded with 20+ years of harvests)
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Spear Size: Thick, tender spears 6–9 inches long with tight, purple-tinged tips
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Mature Plant Size: Feathery ferns reach 4–6 feet tall in summer
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Plant Type: Open-pollinated, non-GMO heirloom; hardy perennial
Flavor Profile
Mary Washington Asparagus delivers the quintessential fresh asparagus flavor — bright, grassy, and slightly sweet with a tender, meaty texture that bears no resemblance to canned asparagus. The thick spears are rich and satisfying with a clean, vegetal sweetness that shines in simple preparations. Roasted, grilled, steamed, or eaten raw — fresh asparagus from the garden is one of spring’s greatest pleasures, and Mary Washington is the variety that delivers it most reliably.
Growth Type & Harvest Yields
Mary Washington Asparagus is a long-lived perennial that requires patience but rewards it generously. Starting from seed, plants need 2–3 years to establish before the first harvest — but once established, a well-tended asparagus bed will produce abundantly for 20–30 years. Each crown produces multiple spears per season over a 6–8 week harvest window in spring. A bed of 10–15 plants will provide a generous harvest for a family of four. The feathery summer ferns are ornamental in their own right and feed the crowns for next year’s harvest.
Disease Resistance
- Excellent rust resistance — bred specifically for rust tolerance, a major improvement over older varieties
- Good tolerance to fusarium crown rot in well-drained soils
- Susceptible to asparagus beetles — monitor in spring and hand-pick adults and eggs
- Tip: Never harvest all spears in the first 2 years — allow ferns to develop fully to build strong crowns
Growing Tips & Planting Dimensions
- Spacing: 12–18 inches between plants, rows 4–5 feet apart — asparagus needs permanent space
- Sow depth: ½ inch deep indoors; transplant crowns 6–8 inches deep in a prepared trench
- Germination: 14–21 days at soil temps of 70–85°F — slower than most vegetables
- Full sun — at least 8 hours of direct sunlight daily for best spear production
- Prefers deep, well-drained, fertile soil with a pH of 6.5–7.0 — prepare beds deeply before planting
- Top-dress with compost each fall after ferns die back to feed crowns for next season
- Do not harvest in year 1; harvest lightly in year 2; harvest fully from year 3 onward
When to Plant
Start indoors 12–14 weeks before last frost date. Transplant seedlings outdoors after frost danger passes when plants are 10–12 weeks old. Asparagus can also be direct sown outdoors in early spring when soil reaches 50°F, though indoor starting gives a head start. Plant in a permanent bed — asparagus does not like to be moved once established. Find your frost dates and hardiness zone at the USDA Plant Hardiness Zone Map.
Companion Plants & Mutual Benefits
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Tomatoes — a classic pairing; tomatoes repel asparagus beetles, asparagus repels nematodes that attack tomatoes
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Parsley & Basil — attract beneficial insects and deter asparagus beetles
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Marigolds — deter nematodes and asparagus beetles with their strong scent
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Nasturtiums — attract aphids away from asparagus as a trap crop
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Avoid planting near: onions, garlic, and potatoes — inhibit asparagus growth
How to Enjoy
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Roasted: Toss with olive oil, salt, and pepper — roast at 425°F for 12–15 minutes until tips are crispy and stalks are tender
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Grilled: Brush with olive oil and grill over high heat for 3–5 minutes — char adds incredible depth of flavor
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Steamed: Steam until just tender and finish with lemon butter and flaky sea salt
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Raw: Shave thin with a vegetable peeler for a fresh spring salad with lemon and parmesan
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Asparagus Soup: Blend roasted asparagus with stock and cream for a silky, elegant spring soup
Why Gardeners Love Mary Washington Asparagus
- The gold standard heirloom asparagus — proven, reliable, and deeply flavorful
- A true perennial investment — one planting produces for 20–30 years
- Excellent rust resistance — bred for durability in the home garden
- Thick, tender spears with tight purple-tinged tips — beautiful and delicious
- Open-pollinated and non-GMO — save your own seeds year after year
- One of spring’s greatest garden-to-table pleasures
Harvest Tips
- Do not harvest in year 1 — allow all spears to fern out and build crown strength
- Harvest lightly in year 2 — take only the thickest spears for 2–3 weeks, then let the rest fern
- From year 3 onward, harvest all spears over a 6–8 week window in spring
- Cut or snap spears at soil level when they reach 6–9 inches tall with tight tips
- Stop harvesting when spear diameter decreases — allow remaining spears to fern for crown recovery
- Store harvested spears upright in an inch of water in the refrigerator for up to 1 week
Order Today
Add Mary Washington Asparagus Seeds to your garden this season and plant the perennial that will reward you with fresh asparagus every spring for decades to come. Choose your pack size and begin to grow.
