How to Harvest Asparagus Twice a Year
Asparagus is typically harvested once each spring, but with careful planning and the right climate, you can enjoy a second, late-season crop. In my decades of growing asparagus in California’s mild Sonoma Valley, I’ve successfully encouraged a fall harvest by manipulating growth cycles and providing ideal conditions. Here’s how to double your asparagus bounty without weakening your plants.
Understand Your Climate
A twice-yearly harvest is most reliable in mild-winter regions (USDA Zones 8–10) where frosts are rare. In colder climates, asparagus needs a long dormancy to recharge; forcing a second harvest can exhaust crowns.
Step 1: Traditional Spring Harvest
- Harvest spears daily in spring when they are 6–10 inches tall.
- Stop cutting after 6–8 weeks or when spears thin to pencil size.
- Allow ferns to grow all summer to store energy in the crowns.
Step 2: Inducing a Fall Harvest
- Mid-Summer Cutback: In late July or early August, cut ferns to 2 inches above soil.
- Fertilize and Water: Apply a balanced organic fertilizer and irrigate consistently to stimulate new spear growth.
- Monitor Emergence: Within 4–6 weeks, fresh spears should appear for a light fall harvest.
Step 3: Protect the Plants
- Limit fall harvest to 2–3 weeks to avoid draining crown reserves.
- Allow ferns to regrow before winter to replenish energy for next spring.
- Mulch beds in late fall to protect crowns from winter cold.
My Experience and Key Takeaways
I’ve found that the second harvest works best with vigorous, established crowns at least three years old. In my Zone 9 garden, cutting back ferns in late July and maintaining steady moisture yields a tender fall crop without sacrificing next year’s spring harvest. Patience, timing, and a healthy root system are key to success.
