Annabell's broad bean bed
As part of our themed weeks on mixed cultivation, we present five example beds that you can use as inspiration for your own mixed cultivation. In this spring bed, broad beans play a leading role, complemented by carrots and herbs.
In spring, enthusiastic gardeners can satisfy the itch in their fingertips and create a spring bed. The cold-tolerant broad beans, also known as broad beans, broad beans or broad beans, are ideal for this. In contrast to the related runner and bush beans, broad beans must be sown as early as possible in the year. Early sowing from the end of February or beginning of March can prevent excessive infestation with aphids. In this mixed bean bed, the broad bean 'Ratio' grows in mixed cultivation with various herbs and carrots. If you want to plant particularly early carrots, you can use the winter sowing principle of Kassiolino.
In Annabell's broad bean bed, the carrot 'Rodelika' grows next to annual savory. Savory is a great addition to the companion broad bean, as it keeps the black bean aphid away with its aromatic scents. As broad beans are planted relatively far apart, they can be perfectly combined with ground-covering herbs. For example, a row of low nasturtiums grows alongside a double row of beans. Take care not to use climbing nasturtiums, which will grow upwards with the beans. The herbs are only sown after the beans and carrots, savory and nasturtium, need a little more warmth and are only sown outdoors from April or later.
Fancy your own broad bean bed? We have already packed all the varieties of Annabell's broad bean bed into your shopping cart - all 100% organic, of course. You can also edit the selection according to your wishes: Click here to go to the shopping cart!
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Cover image by makamuki0 on pixabay
Annabell
Annabell is studying agricultural biology at the University of Hohenheim. She also enjoys gardening in her private life, spends a lot of time in nature and loves to be creative.
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Chilli special: Rocoto (tree chilli) in the morning sun, first harvest from the tiny charapita and the charapita plant, which is just starting to flower! The rocoto have a heat level of 9-10 and are therefore also known as gringo killers in Peru. Absolutely delicious stuffed and gratinated with cheese! A little trick: blanch them in light vinegar water for a longer or shorter time to reduce the spiciness. I'm hoping for a big harvest of charapita next year. They are probably the most expensive chilli in the world, at around €20,000 to €25,000 per kilogram when dried! But they are also delicious fresh, you just need a few of them ... Now I have to get the plant through the winter.
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Yesterday there was only drizzle, so I was able to plant the raspberries. I'm still amazed at how dry the ground is just two finger widths below the turf. It's been raining well recently, with large and small amounts of rain every few days. Everything that is dark in the 3rd and 4th photos is damp soil, the rest underneath was so dry and sandy that it was difficult to dig a hole at all because the edges kept sliding inwards. Fortunately, I also had a lot of soil from a very loamy garden, so that together with compost I hopefully created an acceptable environment for the raspberries. I also took a photo of the last and new flowers. I love to see the asters still flowering, the nasturtiums catching up on the flowers they missed in early summer and the deadnettles coming back in all places. I've also noticed that a flowering plant/three-master has settled in the bed. During my research I read that some commelines are used as vegetables in Asia. But that seemed to be based on just one or two reports. As it grows well here, I have a question for you - have you ever tried commelina? Do you know anything about whether they are really edible and healthy? And if so, does this only apply to a few varieties or to the whole plant family? I would be delighted to hear your opinion and experience!
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