Japanese asparagus UDO - this is how we plant it

Japanese asparagus UDO - this is how we plant it

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The hardy Japanese asparagus UDO is also ideal for cultivation in our latitudes. We explain how to do this here.

UDO, the delicious Japanese asparagus

The roots of the Japanese asparagus UDO are used particularly 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 up to 3 meters tall, easy-care plant and are now happy to plant it themselves in the garden.

Growing Japanese asparagus UDO

The Japanese asparagus seeds germinate best in winter (germination time approx. 4 months). You should therefore plant the seeds of the UDO, which thrives for several years, in the beds in late autumn. There, however, it needs a loamy, sandy, slightly damp soil.

In 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 centimeters. In late summer, the flowers then turn into very small black drupes.


In the well-stocked garden specialty store, small UDO potted plants are now often offered, which you can easily put outdoors in spring. The planting distance is about 100 centimeters because UDO likes to spread out over the course of his life.

Maintain UDO properly

➥ Fertilize:

In spring you can provide the Japanese asparagus with compost or a complete fertilizer. Further fertilization is otherwise only necessary if necessary.

➥ Cut back:

As soon as the flower umbels fade, UDO should be cut back to the respective stem leaves.

Schutz Winter protection:

In winter, the Japanese asparagus UDO usually freezes back on its own and will sprout freshly from its roots in the coming spring. The first shoots only become apparent very late in spring! So you don't have to worry about UDO in winter.

Harvest Japanese asparagus

The spring of Japanese asparagus is always harvested first in spring. Later you can peel the stems, soak them in vinegar for a short time and then eat them raw. The stems have a delicious celery-like taste.


You can roast the bowl itself or use it to decorate Japanese dishes.