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Broad beans Witkiem is a very well-known, rich-bearing broad bean variety. It gives 4 to 5 large brown-boiled broad beans per pod that taste great. The specific broad bean taste is caused by tannic acid, which also ensures that the white germ broad beans turn brown during cooking.
Tip: Sow a row of dill between the beans to protect them from black aphids.
Broad beans Witkiem is a very well-known, rich-bearing broad bean variety. It gives 4 to 5 large brown-boiled broad beans per pod that taste great. The specific broad bean taste is caused by tannic acid, which also ensures that the white germ broad beans turn brown during cooking.
Tip: Sow a row of dill between the beans to protect them from black aphids.
For early cultivation, pre-sow the broad beans under glass from January and plant them out in the open ground at the beginning of March. Sow the broad beans directly in the open ground from March to mid-April.
Sow or plant broad beans in rows with a distance of 80cm and a distance of 10cm between the seeds.
Broad beans are sensitive to infestation by black louse. To prevent black aphids, it is advisable to pinch the tops from the plants as soon as they are fully grown and start flowering. A few rows of dill between the broad beans also protects the plants somewhat. If necessary, combat black louse with a biological protective agent.
Do not use fresh manure for fertilization, this will result in excessive leaf growth.
The harvest of the broad beans depends on the sowing time and falls between the end of June and the beginning of August.
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Broad beans Witkiem is a very well-known, rich-bearing broad bean variety. It gives 4 to 5 large brown-boiled broad beans per pod that taste great. The specific broad bean taste is caused by tannic acid, which also ensures that the white germ broad beans turn brown during cooking.
Tip: Sow a row of dill between the beans to protect them from black aphids.