Care of Asparagus Sprengeri | Fern asparagus | (Asparagus aethiopicus)

Asparagus Sprengeri is a species in the family Liliaceae, native to Africa. It is a decumbent perennial herb of low height, which can reach up to 60 cm high. It has arched stems and linear leaves, flattened and rigid, and tiny, slightly scented, white-pink flowers arranged in clusters. The flowering of Asparagus Sprengeri is quite insignificant and not particularly striking. Although it does so throughout the summer period, the flowers are not long-lasting and usually last two to three weeks. Its fruit has a red berry shape. This species is widespread and cultivated in pots, interior, and balconies.


Features and cares of Asparagus Sprengeri


This species blooms in summer and adapts very well to sunny and dark places. It prefers deep and loose soils and requires at least 30 cm deep. It should be noted that the Asparagus Sprengeri can withstand up to 0oC and is unromantic as far as the humidity of the environment is. It is important to remember that it should be watered abundantly in summer, every two or three days. It must be paid with decomposed manure in spring.

Asparagus Sprengeri or asparagus fern is separated through bushes in spring and seeds in autumn. The most common parasitic causes are piglets. This species does not tolerate very warm and dry environments.

Generally, it does not require pruning, so it is advised that dry leaves should be removed gradually to prevent them from becoming a vehicle of diseases. When you're pruning, sterilize the utensil to the flame to prevent tissues from becoming infected.

Curiosities of Asparagus Sprengeri

The name asparagus is the same as that given by the Romans to these plants and is believed to derive from the Greek word Sparissien which means to catch, or from Spargo which means bulging in reference in both cases to their edible buds.

The edible parts of wild asparagus are rich in nutrients since they contain vitamin C, B-complex vitamins, minerals such as iron, calcium, and potassium, as well as a high nitrogen content. They also contain amino acids, asparagine, and succinic acid.

Asparagus has very ancient origins, as it was known to ancient Egypt which was apparently responsible for spreading throughout the Mediterranean.

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