Who would have thought that humble broad beans would not only be easy to grow, but also have such a variety of uses in hot and cold dishes?
In a south-facing garden, you can plant broad beans in November for a delicious spring crop in May, and continue to enjoy the bean right through summer. Keep a few back – if you can – to freeze and then steam lightly, serving with a knob of lightly salted butter alongside the Christmas turkey.
Easy to grow, a pleasure to harvest
Broad beans belong to the pea family and their tendency to grow rapidly is welcome not only in the garden, but in allotments and polytunnels across the country. Unlike other vegetable plants, it really is a case of plant and forget, revisiting the twisting, climbing plants once the flowers have gone, paving the way for long, dense pods full of beans.
Like most vegetables, broad beans welcome a little care. They like to be kept well-watered and fed, although this is essential for any cropping vegetable. You’ll find everything you need to know in the Top of the Crop – Broad Beans growing guide.
The broad bean plant has an extensive root system, essentially for anchoring itself with such vigorous growth. So, if you have a plot that needs breaking up, the broad bean is the plant to do it.
Delicious cooked and serve hot, the young tender pods can be eaten too. However, if you ask me, the small bean tastes best served cooled, tossed through salads and served with a sharp vinaigrette dressing.
Easy to grow and a super cropping plant, why not take another look at broad beans, and other vegetables and fruit, with First Tunnels?