specific instructions for the first sowing

Growing mugwort in your garden is quite simple. Once planted, they will grow for many years. And I’ll tell you what’s special about planting smydrons, so that the harvest of these vegetables is plentiful every year. Click to watch the entire planting process:

Planting or sowing from seeds?

Smidri, or otherwise asparagus, is a vegetable surrounded by myths. Every spring you can taste this gourmet vegetable in restaurants or buy it at a high price in the markets. But if you have your own garden, it would be a shame not to grow aspen in your garden: once planted, you will be able to enjoy the harvest for many, many years.

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Smidrus can be grown from both seeds and shoots. I do not advise beginners to grow from seeds, because it is difficult to germinate and you will have to wait even longer for the harvest. And why bother, if you can just buy seedlings and plant them? Especially since 10 or 20 shoots are enough for a family, depending on how many Smidra lovers there are in the family.

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Smidra seedlings are planted in April-May.

I have been growing smidars for four years now and this year we decided that 5 smidars were not enough for us. So I plant an addition and at the same time show you how the planting of the bits is going.

Planting smidres: instructions

• Dig a trench, i.e. a trench approximately 30 cm deep. A 1 meter long trench can contain 3-4 seedlings.

• Form a mound in the trench along its entire length. Organic matter is very valuable for shards, so build a pile:

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– with manure pellets, if you don’t have compost. Sprinkle the pellets in the bottom of the trench and then make a mound of garden soil. Smidra roots should not come into direct contact with manure.

• The roots of the seedlings will need to point downwards, but they are too long to do this. Then cut part of the roots with shears, leaving a little more than the stem.

• Place the roots on the formed mound so that the shoot is pointing upwards in one direction and the roots are pointing downwards.

• Arrange the roots in a row one after the other. The roots are fan-shaped, so you can spread them well over the mound when placing them.

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• Cover with soil in a layer of a few centimeters – since the trench was deep, there should still be a depression in place of the trench.

• If the soil is dry, water very well.

Caring for Smidras in the first year

Smidrs need to grow deep enough. But if we immediately fill them with a thick layer of earth, they will hardly be able to break through. Therefore, do this work gradually.

After 2-3 weeks from sowing it is advisable to harvest the sprout that has emerged: when the ground is completely levelled, there should no longer be any holes.

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After a few more weeks, when the seedling grows, pile it up again, so that the bed of small pieces grows in abundance. Anything. You don’t need to do anything else. Let’s let a large mugwort grow.

When to harvest and when to stop

Do not hurry to eat smidar shoots in the first year: like many slow-growing plants, they need to «develop» and improve the roots very well. I would recommend starting to eat only in the second or third year, and even then cautiously to see if the smidar has enough power to produce new shoots.

Smidra shoots are harvested for eating in May. You will have several harvests in a good month. And when you notice the sprouts are growing, stop and finish the eating season with a small pinch. The aspen’s main strength is in its roots, but to make them stronger you need to let the aspen grow green each year. Only through photosynthesis can the smidar fully nourish the roots. So, after the harvest season, let the plant grow into a big bush, allowing it to gain strength for next year.

You won’t be sorry, because the smidru sprigs are delicate and beautiful, which is why our grandmothers cultivated them in the gardens by their homes and used them for bouquets.

At the end of autumn, cut and remove the above-ground part of the small piece. It is better to compost.

And when spring comes, you will again see that you have new shoots and they are ready to be cut and served on your table.