How We Grow Asparagus

Asparagus has been cultivated in Britain since Roman times, and at Portwood Farm, it’s been a family tradition since the early 1900s. The farm’s light, free-draining soil and commitment to careful cultivation create asparagus with a distinctive flavour that keeps customers returning. Growing asparagus requires patience. After planting, it takes three years before the first harvest, and cutting stops on June 21 to allow the plant to regenerate for the following year. The crowns grow in ridged beds, with old fern growth mulched in winter and ridges rebuilt in spring. The harvest begins when soil temperatures rise, typically around May 1 for open fields and as early as April 1 for crops protected under polythene tunnels.

Harvesting, Grading and Packing

Andy went onto say, “Spears are harvested daily, washed, and chilled within 30 minutes to ensure freshness. They are trimmed and graded by thickness using advanced camera imaging technology. Asparagus is typically packed in 250g bundles with a branded label, graded from the thickest “Jumbo” to “Sprue.” We also custom pack depending on the customers needs”.

Transportation and Storage

The farm uses refrigerated transport to maintain asparagus at 2°–4°C, ensuring freshness until it reaches its customers. Proper storage ensures the asparagus is enjoyed at its very best. The company prides itself on delivering premium-quality asparagus with care and precision.