The hardy Japanese asparagus UDO is also ideal for cultivation in our latitudes. We explain how to do this here.
The roots of the Japanese asparagus UDO are used in particular in traditional Chinese medicine, sometimes even as a substitute for ginseng. This is probably one of the reasons why more and more gardeners have recently become aware of the easy-care plant, which can grow up to 3 meters tall, and are now keen to plant it in their own garden.
Growing Japanese Asparagus UDO
The seeds of Japanese asparagus germinate best in winter (germination time approx. 4 months). Therefore, you should spread the seeds of the perennial UDO in the beds in late autumn. There, however, it needs loamy-sandy, consistently slightly moist soil.
In the summer, usually from July to August, the yellow-leaved UDO then develops several white flower umbels, which have an impressive diameter of up to 40 centimetres. In late summer, the flowers develop into very small black drupes.
Hint:
In the meantime, small UDO pot plants are often offered in well-stocked garden stores, which you can easily plant outdoors in spring. The planting distance is around 100 centimetres, as UDO likes to spread over the course of its life.
Care for UDO properly
➥ Fertilize:
In the spring you can provide the Japanese asparagus with compost or a complete fertilizer. Further fertilization is otherwise only necessary if necessary.
➥ Pruning:
As soon as the flower umbels wither, you should cut back UDO down to the respective stem leaves.
➥ Winter Protection:
In winter, the Japanese asparagus UDO usually freezes back all by itself and sprouts freshly from its root area in the coming spring. The first shoots are always very late in spring! So you don't have to worry about UDO in winter.
Harvest Japanese asparagus
The shoots of the Japanese asparagus are always harvested first in spring. Later you can also peel the stalks, pickle them in vinegar for a short time and then eat them raw. The stalkshave a delicious celery-like taste.
Hint:
You can fry the bowl itself or use it as an ornament in Japanese dishes.