Start the seeds indoors, in the spring, 12 to 14 weeks before planting outdoors. Keep the seeds moist and in full sunlight. Transplant when 3 to 5 inches tall. After 1 year, transplant to a permanent location where the plants can grow undisturbed. Harvest the first crop after 3 years, then every spring.
Water regularly to keep the soil from drying out.
For the best flavor, harvest when the spears are pencil-thin and the buds on the tops form sharp points.
*These seeds are easy to sow, with a fun color coating that helps them germinate. However, the coating adds a few days to the germination time as compared to uncoated seeds.