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Growing Asparagus Beans, Recipes From Asparagus Beans
Growing Asparagus Beans, Recipes From Asparagus Beans

Video: Growing Asparagus Beans, Recipes From Asparagus Beans

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Video: How To Grow Asparagus Beans, Chinese Long Beans, YardLong Beans In Containers 2023, February

Useful from head to tail


From year to year I grow asparagus beans on my site and I am not overjoyed: they are beautiful, tasty, healthy, healing and fertilizes the soil. This kidney bean is a thermophilic crop, but it also grows well here, giving abundant harvests of unripe beans (shoulder blades).

Asparagus beans are divided into bush and curly beans. I grow both species. Curly, in addition to all the above-mentioned advantages, is also a decoration of the garden. It winds along the supports and pleases the eye with flowers and clusters of long golden, green, blue pods. These types of beans differ in the length of the blade - in the bush it is 10-12 cm, in the curly one - up to 20.

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Beans are a very valuable culture, a dietary and healing food product. Its young unripe beans (shoulder blades) contain a lot of easily digestible protein (75-90%), sugars, vitamins, and mineral salts. In medical nutrition it is used for atherosclerosis, heart rhythm disturbances, diabetes mellitus (its valves contain substances that lower blood sugar levels). Infusions and decoctions from young bean blades are used for hypertension and dropsy, urolithiasis and kidney inflammation.

Young beans are excellent food during the fruiting season. They are easily procured for future use. Beans can be dried, frozen, pickled.

My hobby for beans began 8-10 years ago, when a familiar gardener treated me to homemade pickled green beans. It was love from the first try. Delicate fragility, pleasant smack, beautiful appearance impressed me. I will grow, - I decided then.

In winter, I bought seeds, by the way, at that time they were not as widespread as they are now. I planted it, pre-soaking it, as I usually soak beans and peas, and began to observe. Seedlings were rare, uncooperative. But the bushes that have grown gave a good harvest. It was enough to eat and stock up on the recipe of a friend.


By the next summer, I tried to learn more about beans. The main question that interested me: how to increase germination? Someone advised to fill dry seeds with hot water (50-60 degrees) before sowing and keep until it cools. I tried it - the beans came up quickly and amicably. By the way, I usually sow beans thicker in order to plant them later, share them with neighbors. Young plants tolerate transplanting well.

I sow beans in late May, about a week before the threat of frost passes. You can sow it under a film, for example, with cucumbers, and then plant it. The soil for beans requires non-acidic, loose, fertile, sandy loam or light loam, well heated and illuminated.

Before digging into the beds for beans, it is recommended to add 40-50 g of ammonium nitrate, potassium salt, superphosphate per 1 sq. m. I use a complex fertilizer Kemira-universal, and in the summer I water the plants with a solution prepared from fermented weeds (I fill 2/3 of the barrels with weeds, fill them with water to the top and after about a week, when they become acidic, I use for irrigation: 1 liter per bucket of water). This is a very effective fertilizer suitable for all crops.


The best precursors for beans are potatoes, root vegetables. Undesirable proximity of onions, garlic, fennel, peas. But the savory bean is shown, it protects it from black aphids.

I read that beans are sick with anthracnose, but in practice, fortunately, I have not met with it. Perhaps because every year I plant beans in a new place.

I sow the seeds in grooves with a distance of 25-30 cm between them. There should be 10-12 cm between the plants, but I deliberately sow more often in order to plant them later. The seeding depth is three to four centimeters. About a week later, "dinosaurs" begin to break through from the ground one after another.

As with all legumes, beans increase soil fertility. Nodules form on its roots, in which microorganisms multiply, assimilating nitrogen from the air. It is living nitrogen, necessary for the growth of any greenery. In addition, the leaves and stems are rich in protein and trace elements, and, buried in the ground, they are an excellent fertilizer for subsequent crops. Legumes pull molybdenum to the surface from deep soil layers, so after the beans, cauliflower grows well.


The harvest is approximately 1.5 kg per square meter. Last summer was good for legumes, and I had no time to harvest. Usually I collect the shoulder blades selectively as they ripen and spend several collections during the season.

Left on the seeds, the shoulder blades ripen, I cut them off when they dry up, keep them in a dry place for a while (you can hang whole bushes), then I peel the ripe beans out of them and sow my seeds the next year. But sometimes I want something new, and I buy new varieties.

Regardless of whether it is bush or curly beans, I choose only fiberless. I started with the popular bush variety Saks, tried Valya, Sisal, Maksidor, Kontender, curly - Golden nekar.

The easiest way to store beans for future use is to freeze them. Before freezing, the beans should be washed, cut into pieces, placed in boiling salted water for three minutes, removed from the water, dried, and then frozen.

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And here is the pickling method I used:

Pickled beans

The success of canning depends on the observance of two conditions:

  1. process the pods, preferably on the day of collection;
  2. strictly follow the recipe.

Sort the beans, wash, cut off the ends, remove the fibers, cut into pieces 3-4 cm long. Place in boiling salted water and blanch for 3-4 minutes. Remove with a slotted spoon or overturn in a colander to glass the water. At the bottom of clean sterile jars (calculated per liter) put a couple - three cloves of garlic, a slice of sweet pepper (half or quarter, depending on the size of the pepper), a sprig of celery and dill. Place the beans tightly, tamping slightly. Pour with boiling marinade, sterilize for 15 minutes, seal, turn upside down. Can be closed with a warm cloth.

Marinade: for 1 liter of water - 50 g of salt (3 tablespoons with a slide), 80 g of sugar (4 tablespoons with a slide), 30 g of 6% vinegar (less than 4 tablespoons). Store at room temperature. Use as a ready-made snack, you can fry, stew, add to soup - just like fresh.

Dear colleagues - gardeners and gardeners! If you are not yet growing this most valuable and easy-to-use crop, I recommend starting. Bon appetit and success in the beds!

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