







































Volume 02 Issue 10-2022 8 

                 

 
 

   
  
 

American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 02 ISSUE 10     Pages: 08-10 

SJIF IMPACT FACTOR (2021: 5. 705) (2022: 5. 705)  
OCLC – 1290679216  METADATA IF – 5.625 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Publisher: Oscar Publishing Services 

Servi 

 

 

 

 

 

 

 

 

ABSTRACT 

Asparagus, better known as asparagus, is a perennial that grows mainly in dry climates. There are about 100 types of 

asparagus, but some sources mention the presence of 300 types of asparagus. Asparagus, which is familiar to many, 

has a high taste, which is grown in the form of a shrub or grass. The upper part of the young shoots of this vegetable 

is included in various culinary delights. However, only 20 types of asparagus are suitable for food. The article notes the 

nutritional and healing properties, how to use them, and provides information on the history of asparagus and 

chemical composition. A brief morphological characteristic of asparagus, its relation to environmental factors is given. 

The technology of growing asparagus is described in detail: seed preparation for sowing, site selection, soil 

preparation, fertilizers, methods of growing crops, care and harvesting measures. 

 

KEYWORDS 

Asparagus, chemical composition, use, morphological features, biological properties, agricultural technology, harvest. 

 

INTRODUCTION 

Asparagus is a perennial plant of the asparagus family 

(Asparagaceae), a delicacy vegetable crop, also used as 

an ornamental plant. It grows wild in Eurasia (except 

for the North); in Russia - in the European part, in the 

North Caucasus, in Western Siberia, in Altai. Asparagus 

was introduced into culture more than 4 thousand 

years ago, probably in the Mediterranean. Since the 

15th century, it has been grown in France and other 

European countries. Since that time, it has been known 

  Research Article 

 

MORPHO-BIOLOGICAL FEATURES AND TECHNOLOGY OF GROWING 

ASPARAGUS 
 

Submission Date: October 01, 2022, Accepted Date:  October 05, 2022,  

Published Date: October 12, 2022  

Crossref doi: https://doi.org/10.37547/ajahi/Volume02Issue10-02 

 

 

Aripova Shakhnoza Rakhmanovna 
Phd, Research Institute Of Vegetable, Melon Crops And Potato, Uzbekistan 

 

Journal Website: 

https://theusajournals.

com/index.php/ajahi 

Copyright: Original 

content from this work 

may be used under the 

terms of the creative 

commons attributes 

4.0 licence. 

 

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Volume 02 Issue 10-2022 9 

                 

 
 

   
  
 

American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 02 ISSUE 10     Pages: 08-10 

SJIF IMPACT FACTOR (2021: 5. 705) (2022: 5. 705)  
OCLC – 1290679216  METADATA IF – 5.625 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Publisher: Oscar Publishing Services 

Servi 

in Russia, but has not been widely spread. Widely 

cultivated in Western Europe and the USA. 

According to the chemical composition, asparagus is 

one of the most valuable vegetable crops. Bleached 

asparagus shoots contain on average: water – 91,7%, 

nitrogenous substances – 2,5%, sugar – 3,6%; fiber – 

0,72%; ascorbic acid – 13,7 mg per 100 g. It is noteworthy 

that from 60 to 80% of nitrogenous substances in 

asparagus are accounted for by protein nitrogen. 

Asparagus is valuable for its mineral composition. 

Asparagus shoots contain (mg per 100 g): sodium – 

40,0; potassium – 207,0; magnesium – 20,0; calcium – 

21,0; iron – 1,0; phosphorus – 46,0; iodine – 10,0. The 

nutritional value of asparagus is also determined by the 

presence of a whole complex of vitamins in it. Along 

with ascorbic acid, it contains vitamins B1 and B2, PP, 

pantothenic acid, vitamin B6, and provitamin A 

(carotene). 

Vegetable soups, salads, side dishes are prepared from 

asparagus shoots, and as an independent dish they are 

consumed boiled with butter and breadcrumbs; shoots 

are also canned and frozen. Dishes prepared from 

asparagus are dietary and are recommended for 

diseases of the liver, kidneys, rheumatism and gout. 

There is evidence that asparagus lowers blood 

pressure, enhances the work of the heart, and relieves 

fatigue. 

Asparagus is a herbaceous dioecious (sometimes 

monoecious) plant with a height of 1-1,5 m. Male plants 

are more powerful than female plants and produce a 

larger yield. The stems are round, erect, smooth, 

strongly branched. The leaves are small, scaly, 

underdeveloped, from their sinuses come out in 

bunches (3-6 each) filiform, green needle-shaped 

branches 1-3 cm long, which perform the function of 

leaves. Thick (cord-like) roots of adult plants, which 

serve to accumulate reserve nutrients, go deep into 

the soil. Thin (filamentous) lateral roots extending 

from them are located in the arable layer, through 

them water and nutrients enter the plant from the soil. 

Mature plants have a powerful rhizome, from which 

young shoots develop in early spring. Each shoot 

develops new roots. The flowers are small, female - 

pale green, male - light orange. Cross pollination. The 

fruit is a 3-celled berry, initially green, turning red when 

ripe. Seeds are black, shiny, irregularly rounded, with a 

slight smell of vanilla. Germination is retained for 3-7 

years. 

Asparagus is propagated by sowing seeds, dividing 

adult rhizomes and cloning through tissue culture in 

vitro. Seeds germinate slowly even at +20...25°C, which 

is due to the presence of a dense shell. To speed up the 

germination process, the seeds are soaked for 3-4 days 

in water heated to +35...40°C, changing it daily, 

followed by drying at +25°C and frequent stirring of the 

heap. After 4-5 days, due to the thermal effect, the 

seeds germinate rapidly within 6-10 days. 

Mature plants withstand frosts down to -30°C and 

overwinter well in the open field even in winters with 

little snow, however, young shoots during the 

regrowth period are sensitive to frost, the optimum 

temperature for their growth is 10-12°C. For seed 

germination, a temperature of 25-30°C is required, 

seedlings are very sensitive to cold and do not tolerate 

return spring frosts. The optimum temperature for the 

growing season of mature plants is 20-25°C. Asparagus 

is highly demanding on soil moisture: with a lack of 

moisture, the shoots are small, fibrous and bitter in 

taste. At the same time, it does not tolerate soils with 

a close occurrence of groundwater (with an excess of 

moisture, the roots die off). Soils suitable for 

asparagus are light, rich in organic matter, sandy or 

medium loamy, the optimal acidity is close to neutral or 

slightly alkaline. Light culture. 

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Volume 02 Issue 10-2022 10 

                 

 
 

   
  
 

American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 02 ISSUE 10     Pages: 08-10 

SJIF IMPACT FACTOR (2021: 5. 705) (2022: 5. 705)  
OCLC – 1290679216  METADATA IF – 5.625 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Publisher: Oscar Publishing Services 

Servi 

Conclusion and recommendation. Asparagus is grown 

by seedlings or by planting individual parts of the 

rhizome. Seedlings are grown in special open nurseries 

on highly productive soils; beds well fertilized with 

humus are used in garden plots. Sowing is carried out 

in late May - early June. 8-10 days before sowing, the 

seeds are soaked for 2 days in warm water (25°C), 

which is changed several times, then they are scattered 

on a damp burlap and placed in a warm place (25°C), 

making sure that they do not dry out. After 6-8 days, 

the seeds peck and they are sown on the beds. Sowing 

depth 2-4 cm, distance between rows 15-20 cm, 

distance between plants in a row 3-5 cm. After 

emergence, thinning is carried out, leaving 15-20 cm 

between plants. weeds, 2-3 row-spacing loosening, top 

dressing with full mineral fertilizer (10-15 g/m²), as well 

as slurry (1:6) or bird droppings (1:20), 1-2 times per 

season. The consumption of liquid fertilizers is 0,2-0,3 

liters per 1 linear meter of the row. By the autumn of 

the 1st year of life, the seedlings have 2-3 stems. For 

better overwintering, seedlings are covered with a 

layer of peat or humus 3-5 cm thick. They are planted in 

a permanent place either in the spring of next year 

before the shoots started to grow, or in August. 

Sometimes the nursery is left for the 3rd year. 

REFERENCES 

1. Soromotina, T.V. Rare garden crops from A to Z: a 

reference book / T.V. Soromotina; M-in s.-x. RF, 

federal state budget images. institution of higher 

education "Perm state. s.-x. acad. them. acad. D.N. 

Pryanishnikov. - Perm: IPC "Prokrost", 2016. - 207-

209 p. 

2. Technology of growing asparagus. Krasnodar - 

2014. -Pp. 2. 

3. Shevchenko Yu.P., Ushakova I.T., Kurbakov E.L., 

Bespalko L.V., Kharchenko V.A. Asparagus 

(Asparagus officinalis L.) is a vegetable crop of the 

future. Russian vegetables. 2018; (5): 47-50. 

DOI:10.18619/2072-9146-2018-5-47-50. 

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