Green bean (Phaseolus vulgaris)
Beans also yield a rich harvest on balconies. They thrive well in pots if the substrate does not dry out. Therefore, a bright location facing east or west is often better than a hot, south-facing balcony. Green beans are low-growing and can be reseeded well into August.
Green beans require a tub of at least 20 cm in diameter and height. Deep boxes are also good as the beans can be directly planted in rows. We recommend using a peat-free, special potting soil as a suitable substrate.
Ways to use
Beans contain a poison called phasine that is only destroyed by cooking. Which is why raw beans are inedible. On the other hand, cooked legumes are extremely healthy: they contain lots of fibre and plenty of vegetable protein. Green beans are edible together with the pod. In the kitchen, legumes are served as a side dish, for bean dishes and stews, seasoned with savory for good measure, as a purée, soup or paste. Beans freeze and preserve well.
Green beans love sunny to semi-shade sites. They have normal water requirements but waterlogging should be avoided. Feed green beans straight after sowing with Organic Multipurpose Plant Food.
From April, sow beans on a bright windowsill at 18–20°C. Only plant the cold-sensitive seedlings outside on the balcony from mid-May onwards. Direct sowing is carried out from mid-May. Place the seeds in the soil up to a depth of 3 cm. Space 5 cm apart if sowing in rows. The individual rows should be 40 cm apart. In pots, plant small groups with a maximum of six seeds.
Once green beans are 10 cm tall, earth up the plant. Simply shovel a little soil around the stems to increase stability. In addition, the bean plant also produces more roots and provides higher yields.
The first beans can be harvested ten weeks after sowing. New beans continue to ripen over the summer. Re-sowing is possible until August.