DID YOU KNOW?
Originating in Central America, runner beans have been grown in Europe since the 1600s, initially as an ornamental rather than for their edible pods.
Picked when they are young and tender, runner beans are one of the crops I really look forward to harvesting each year. Not only are they high-yielding but with their attractive flowers, they are pleasing on the eye too. And then, of course, they are a real winner in the kitchen, a succulent and tasty green to grace a Sunday roast.
TOP TIP
Make sure your uprights are pushed down to at least 38cm (15in). This is because when the structure is heavy with pods, a strong wind can blow it over if the uprights are not securely sunk in.
PREPARING THE SOIL
Runner beans, like other beans, will benefit from a moist, fertile soil so add plenty of organic matter (well-rotted manure or composted kitchen vegetable waste) to the plot over winter, either digging it in or leaving it on the surface of the soil if you’re using the no-dig method.
TOP TIP
Dig a 38cm (15in) trench in winter where you will be planting your beans, fill it with kitchen vegetable waste and then backfill the soil over it.
FRAMES
Esta historia es de la edición May 2023 de Kitchen Garden.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición May 2023 de Kitchen Garden.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
A FOOD FOR ALL SEASONS
Another Christmas has passed in a whirl of twinkling lights, naff jumpers and Brussels sprouts. No doubt we smug kitchen gardeners were patting ourselves on the back after another year of home-grown delights on the dinner table. Frost-sweetened parsnips dripping with butter, tender carrots and potatoes grown and roasted by our good selves. Not to mention the swede, turnips, cabbages and other winter treats. If you're reading this while Christmas memories are fresh, you might feel your waistline expanding just thinking about it. For some, it might even be too soon to talk about food full stop!
DIGGING THE DIRT THINGS THAT GO CLUNK IN THE LIGHT
John Holloway finds the mechanical and electrical tools on his allotment site somewhat 'challenging', shall we say. But has he found the perfect solution?
THE BIG (OR LITTLE) PARSNIP GROW-ALONG
Back in December we included a free packet of parsnip seeds with every issue and invited readers to join us in growing the longest root. Here are some top tips to get you started
DIGGING FOR DEVON!
Rhiannon Alcock thought gardening was definitely not for her. So who could have foreseen that one day she would go on to found a thriving community project growing food for food banks?
WINTER WONDERFUL
This month Anna Cairns Pettigrew has prepped a range of delicious and nutritious dishes for us all to try, with mustards, Savoy cabbage and 'Cavolo Nero' kale on the menu
MAKING THE MOST OF YOUR COMPOST
Dr Anton Rosenfeld from Garden Organic shares some great ideas for ways to use your composted waste effectively
A wildlife pond is born
Jane Kelly finally got round to making her own pond in the hope that it would attract a variety of wildlife. And it did!
UNDER COVER
HARVEST WINTER SALADS - Winter salads, whether they have been growing outside, on a windowsill or under cover in the garden, will be starting to grow faster as the day length increases. Regular picking of the outer leaves helps to keep the plants healthy and producing for much longer.
HERB OF THE MONTH: SAGE ADVICE
Sage has been an important culinary and medicinal herb for centuries but it also comes in a range of leaf colours that makes it a real treat for the eyes (and nose) in borders and pots
CREATING A POTAGER GARDEN
Creating vegetable beds in patterns with dividing pathways can be an attractive and practical way to grow. Emma Rawlings offers some tips on making a potager
