Asparagus is a very common vegetable on the dinner plate. It’s a very good permaculture vegetable also. It’s a perennial which is a bonus. As far as the dinner table goes, I’m picky about my foods, and do not like mushy vegetables. So I like asparagus that’s still crunchy. I like it pan fried with garlic in olive oil or butter. With a little salt. I plan to start planting asparagus in my garden next year. We will see how it goes.
Now a little about asparagus from Wikipedia
Asparagus is a herbaceous, perennial plant growing to 100–150 centimetres (39–59 in) tall, with stout stems with much-branched feathery foliage. The “leaves” are in fact needle-like cladodes (modified stems) in the axils of scale leaves; they are 6–32 mm (0.24–1.26 in) long and 1 mm (0.039 in) broad, and clustered 4–15 together, in a rose-like shape.The root system is adventitious and the root type is fasciculated. The flowers are bell-shaped, greenish-white to yellowish, 4.5–6.5 mm (0.18–0.26 in) long, with six tepals partially fused together at the base; they are produced singly or in clusters of two or three in the junctions of the branchlets. It is usually dioecious, with male and female flowers on separate plants, but sometimes hermaphrodite flowers are found. The fruit is a small red berry 6–10 mm diameter, which is poisonous to humans. 
Plants native to the western coasts of Europe (from northern Spain north to Ireland, Great Britain, and northwest Germany) are treated as Asparagus officinalis subsp. prostratus (Dumort.) Corb., distinguished by its low-growing, often prostrate stems growing to only 30–70 cm (12–28 in) high, and shorter cladodes 2–18 mm (0.079–0.709 in) long. It is treated as a distinct species, Asparagus prostratus Dumort, by some authors.
The root system is adventitious, and can be propagated by cuttings. Making propagation easy. Experimentation may be needed to find the correct time of the year that cuttings can be taken to improve chances of propagation success.
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