The broad bean is a he althy vegetable for the garden. But how do you properly care for and grow the bean?
For many, the field bean (Vicia faba), also known as broad bean or broad bean, is not exactly a familiar face from their own kitchen. It was one of the most important staple foods of the European population up until the 18th century. Today they are known, if at all, as animal feed. The field bean is also rarely found in local supermarkets and discounters. Harvested early, however, the vegetables are very tasty and he althy. So why not try growing your own?
It has already been proven that the broad bean existed as early as 6000 years BC. was cultivated. Unfortunately, the he althy bean is rarely available in grocery stores these days. Cultivation in your own garden and even on the balcony is downright easy. It can be harvested weekly for a good two months. When harvested early, the broad bean tastes excellent and the ingredients make it a valuable vegetable.
Origin and properties of the broad bean
Within the legume family (Fabaceae), the broad bean belongs to the genus Vetch (Vicia), while the common bean ( Phaseolus vulgaris) belongs to the genus Phaseolus. The origin of the broad bean has not been clearly clarified to this day, but thanks to its excellent storage properties and nutritional values, it was able to spread quite quickly throughout Europe. At that time, their high protein and carbohydrate content were particularly important properties to ensure the supply of the population, which is why the field bean was one of the most important staple foods up until the 18th century. Grain legumes still play an important role in human nutrition in tropical and subtropical regions. In recent years, the field bean has experienced a small upswing as a result of the boom in regional products and the promotion of organic farming. It is without question one of the oldest known cultivated plants of our time and deserves to attract more gardens and, above all, palatesdelight.
Fava bean varieties
There are numerous varieties of broad beans. For use in your own garden, you should pay particular attention to tender and aromatic grains. We have compiled some tried-and-tested broad bean varieties for you below.
Recommended broad bean varieties:
- 'Dreifach Weisse': Proven variety with very early yield; Grains are very tasty and remain tender and white even when cooked
- 'Hangdown': Traditional, tried and tested variety with green grain
- 'Hunsrück': Very large-fruited variety with yellow-beige grain
- 'Listra': Very good taste; the grains remain tender and aromatic
- 'Osnabrücker Markt': Well-established, medium-early variety with light grain
- 'Perla': Popular variety, since it is quite delicate and has a fine aroma; green grain
- 'Piccola': variety with good yield; green-grained, vigorous and stable
- 'Robin Hood': Delicate and good taste; variety that stays low and is also suitable for cultivation on the terrace and balcony
- 'Witkiem': Very early variety with light, large grain
Growing broad beans correctly
The cultivation of the undemanding field bean is unproblematic. The plant is best placed in a sunny spot. It tolerates heavy and loamy soil, which should be slightly loosened before planting. On this occasion, it is worthwhile to also work in some fertilizer with an organic long-term effect, such as our Plantura organic tomato fertilizer. Alternatively, compost is also suitable.
The field bean is one of the legumes and is often cultivated in the pre-culture. The seed is sown directly into the bed at the beginning of March in frost-free soil, preferably about five centimeters deep. The plants grow neatly and need space, especially in the root area. Therefore, a planting distance of about 15 centimeters should be maintained. It is also best to choose the row spacing a little more generously. The seeds will germinate after about two weeks. If the young plants have already grown a bit, you can tie them to a stick. This is particularly recommended for vigorous varieties in windy locations. It is also important that the soil is always sufficiently moist. Watering should be regular, especially in a dry spring or early summer.
Before the plant can produce its own nitrogen, the broad bean should be helped through the starvation period. Our Plantura organic tomato fertilizer is suitable for thisorganic long-term effect optimal. If the faba bean is a hand’s breadth high, it creates the nitrogen itself and does not need to add any other nutrients. Nitrogen fertilization at this stage would actually delay the formation of nodules for natural nitrogen fixation.
How are broad beans grown correctly?
- First the soil is prepared, it should be loosened up a bit and filled with sufficient fertilizer or compost; otherwise the field bean has no great claims
- At the beginning of March, the seeds are put into 5 cm deep holes; here it is important to ensure that the ground is no longer frozen; at night, a fleece cover protects against frost damage
- The distance between the plants should be about 15 cm (planted in rows a little more generously); after just under two weeks the seed will start to germinate
- As soon as possible, the young plants should be attached to a stick; this encourages upward growth and reduces the risk of wind damage
- Make sure to keep the broad beans moist at all times; this is very important on hot summer days
- You should fertilize the field bean when planting. Our resource-saving Plantura organic tomato fertilizer is ideal for this, as it initially gives the plant the strength it needs to supply itself with nitrogen later
The time has come at the end of May, the harvest can begin. Depending on the variety and location, the plants can be checked regularly until July, because they will bear fresh field beans throughout the period. You can find out more about harvesting and storing field beans further down in the article.
Pests and Diseases of the Broad Bean
The greatest danger for the robust broad bean is rust fungus and black bean aphid pustules on the leaf surface. There are remedies against the fungus, but in our opinion you should remove the entire plant as quickly as possible and dispose of it in the residual waste. It is then advisable not to cultivate field beans in the same bed for a few years, as the fungus can survive in the soil.
The black bean aphid (Aphis fabae) needs the snowball or the euonymus as host plants. Do you have a regularInfestation in summer, these host plants should also be sprayed with neem products in spring, for example. Alternatively, chopped rhubarb leaves (Rheum rhabarbarum) can be brewed and then left to steep for a day. The broad beans can be sprayed with this broth to drive away the black bean aphid.
Nudibranchs can be a problem for smaller plants. Here it helps to sprinkle slug pellets, set up beer traps or protect the young plants with a slug fence. Japanese ducks are also really hungry for the slimy snails.
Harvest and store broad beans
Depending on the location, it can be harvested from the end of May. The harvest lasts until the end of June, sometimes even into July if sowing is done late. If you want to prepare the broad bean including the pod, the pods should be harvested very young. Later the pods are too fibrous and only the grains can be eaten. If only the "beans", i.e. the kernels, are to be eaten, these should be well developed in the pods and clearly recognizable. Only then can it be harvested.
It is best to store the broad beans and their pods in a cool place or in the refrigerator. You can keep the beans like this for up to a week and a half. The seeds can also be dried for later preparation. This way they will keep for many months without any problems.
Ingredients and use of broad beans
The kernels of the broad bean contain many valuable nutrients. With up to 2% fat and up to 30% protein, broad beans are the perfect vegetable for building muscle. This is also one of the reasons why this type of vegetable is mainly grown as a fodder crop. In addition, the broad bean contains up to 50% carbohydrates.
To prepare the broad beans, it is best to steam them briefly and then fry them in butter or fat. It is an ideal accompaniment to hearty dishes such as pork knuckle or stew. Even without meat, the faba bean tastes fried with spinach and garnished with cheese if necessary.
If you are still interested in beans, you can find our article on garden beans here.