🫘 Broad bean

Broad beans are among the hardiest and easiest of vegetables, producing a heavy crop of plump pods in early summer, often before other beans are ready. They can be sown in autumn for the earliest harvest, or in spring, and they fix nitrogen in the soil.

Tall types need support, while dwarf varieties such as The Sutton are ideal for small gardens and exposed spots. The tops are edible, too: pinch them out when plants flower to deter blackfly and enjoy the tender tips in a stir-fry.

Types and varieties

Broad beans are sown in autumn or spring, with tall and dwarf types.

Sow in October–November for an early harvest in sheltered areas, using a hardy variety such as Aquadulce Claudia, or in February–April for a later crop. Sow seeds 5 cm deep, 20 cm apart, in double rows 20 cm apart. Sow a few extra at the end of the row to fill gaps.

In cold or wet regions, start spring seed in pots under cover and plant out in March–April. Pick a sunny, sheltered site in well-drained, fertile soil. Autumn-sown plants may need protection with fleece or cloches in hard winters.

Top tips

• Sow in autumn for the earliest crop.
• Start spring seeds in pots if soil is cold.
• Sow extra seed to fill gaps.
• Use a hardy variety for autumn sowing.

Support taller varieties with posts and string running around the plants. Water in dry spells, especially at flowering and podding. Pinch out the top 8 cm of the growing tip once the first pods set, to deter blackfly and encourage pod formation.

Blackfly is the main pest; blast off with water, or spray with soapy water, and remove infested tips. Chocolate spot (brown marks on leaves) occurs in wet conditions; good spacing and potash help. Pea and bean weevil leaves scalloped edges, but rarely hurts.

Top tips

• Pinch out the tips once pods form.
• Stake tall plants.
• Water when pods swell.
• Wash off blackfly early.

Watch out for

BlackflyChocolate spotPea and bean weevilBean rust

Pick broad beans young while the pods are 7–10 cm long for tender, sweet beans, or leave them to swell for larger, starchier ones. Overgrown beans have tough grey skins and need double-podding. The pods are ready from May for autumn sowings and from June for spring sowings.

Pick regularly to keep plants producing, and pull pods downwards to avoid damaging stems. Tiny young pods are edible whole, cooked like mangetout. After cropping, cut plants off at ground level and leave the roots to rot and release nitrogen.

Top tips

• Pick young for tender, sweet beans.
• Pull pods down to snap off.
• Leave roots in the soil.
• Cook baby pods whole.

Shell the beans and cook in boiling water for 3–5 minutes, then eat with butter, add to salads, risottos, pasta and soups, or crush on toast with mint and feta. Larger beans can be double-podded by removing the grey outer skin after blanching, which makes them bright green and tender.

Fresh pods keep for a few days in the fridge. For storage, blanch shelled beans for 2–3 minutes, chill, then freeze in bags for up to a year. Late, mature beans can be left to dry on the plant and stored in jars for winter stews.

Top tips

• Double-pod larger beans.
• Blanch before freezing.
• Crush with mint and feta on toast.
• Dry the last beans for winter.