Learn All About Broad Beans

Broad Beans are the exception to the bean rule. You plant them in winter instead of summer along with the pea family. They are hardy and adaptable, will grow in most soils and handle the toughest frosts. They are a great source of protein, carbohydrates, and vitamins. As well as tasting good they enrich the soil with nitrogen making the spot ready to fertilise your summer crops later in the year.

They grow like crazy and have beautiful white and black, pea-shaped flowers to brighten the winter garden. Prepare soil well by adding compost or manure. Choose horse, cow, or sheep manure as they have a low nitrogen content. Broad beans make their own nitrogen, so it is best to avoid using fertilisers that are high in nitrogen, such as chook manure and fish emulsion.

Overwatering is the biggest cause of germination failure. Water once when you plant your seeds and do not water again until you see two open leaves, increase to regular watering once the flowers appear. Young, broad beans are self-supporting, but as they get taller, they will get very top-heavy with pods. Planting in double rows is helpful as the plants can lean on each other for support and low stakes with string across will help hold up the beans.

Broad beans are very easy crops to grow and are largely untroubled by pests and diseases. Simply allow enough room between plants so that good airflow can inhibit fungal diseases.

Seed Raising

Sow seeds straight into the garden.
Sow seeds at a depth of 10 mm.
Best planted at soil temperatures between 6°C and 24°C.
Space plants: 15 – 25 cm apart
Harvest in 12 weeks.
Pick frequently to encourage more pods.
Compatible with dill and potatoes.

Broad Beans on Toast

Ingredients

300g blanched broad beans
50g rocket
1 clove garlic
30g, pecorino or vegetarian cheese
½ lemon juiced
75ml extra-virgin olive oil
6 slices toasted sourdough
Pinch of chilli flakes

Method

In a food processor blitz ¼ of the broad beans, all the rocket, garlic, pecorino, lemon zest and juice with the olive oil and some seasoning. Add the remaining broad beans and pulse a few times to leave it chunky.
Spoon onto the toast, sprinkle with chilli flakes and drizzle with olive oil.