The Vegetable Gardener's Bible, 2nd Edition by Edward C. Smith

Author:Edward C. Smith [Smith, Edward C.]
Language: eng
Format: epub
Tags: Crafts; Hobbies & Home, Gardening & Landscape Design, By Technique, Organic, Reference, Vegetables, Encyclopedias & Subject Guides, Gardening, Gardening & Horticulture, Techniques
Amazon: B003PGQK1O
Publisher: Storey Publishing, LLC
Published: 2009-12-02T05:00:00+00:00

STORING

You’ve got to be kidding. You don’t store asparagus, you eat asparagus . . . immediately after cooking, or sooner, if you count the half-dozen spears munched raw, right in the garden.

If you must store asparagus, either immerse the newly harvested spears in a tub of cold water or stand the bunch in a shallow container filled with 1 to 2 inches (2.5 to 5 cm) of cold water for a few minutes. Drain and refrigerate in plastic storage bags. It stays fresh for about a week. Storage temperature is important for asparagus; for best results, it must be just above 32°F (0°C). Asparagus does freeze well, but I prefer to eat it fresh.

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