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Climbing bean "A Cosse Violette Sans Fil"
Climbing Bean "A Cosse Violette Sans Fil".
Medium early bean variety. Height reaches 150-200 cm. The grown pods are 14-18 cm in size, purple in color. The seed is white, round in shape. This variety is especially suitable for canning and processing in the food industry. When cooked, the magenta color changes to green. It requires a sunny spot and adequate watering.
Sowing method: 40 x 6 cm.
Vegetation period: 65 - 70 days from sowing to harvest.
Sowing: May, June.
Harvesting: July, August, September, October.
Usage: for whole pods and beans.
1,0 g = 3-4 seeds.
Medium early bean variety. Height reaches 150-200 cm. The grown pods are 14-18 cm in size, purple in color. The seed is white, round in shape. This variety is especially suitable for canning and processing in the food industry. When cooked, the magenta color changes to green. It requires a sunny spot and adequate watering.
Sowing method: 40 x 6 cm.
Vegetation period: 65 - 70 days from sowing to harvest.
Sowing: May, June.
Harvesting: July, August, September, October.
Usage: for whole pods and beans.
1,0 g = 3-4 seeds.
Beans are thermophilic plant that requires warmer locations with warm, light, or light-heavy soil. In the sowing procedure, he enters the third track.
Sow when the soil temperature does not drop below 10 ° C and the soil is sufficiently moistened, which in practice occurs from the 1st decade of May to mid-June. Gradual seeding until the end of June can extend the harvest time.
The sowing depth is important - 4-7 cm for bush beans and 6-8 cm for green beans. Cultivated only before the beginning of flowering, later intervention in the planting causes the shedding of flowers and negatively affects health. Irrigation prior to flowering and during dry years increases pod yield.
Beans are high in potassium, phosphorus, calcium, magnesium, iodine, as well as sodium and iron. Vitamins include riboflavin-B2, valuable folic acid (one serving of cooked beans roughly covers the recommended daily intake of folic acid for an adult), provitamin A, vitamins E and C, carotene, and especially fibre. Beans also contain up to thirty percent quality vegetable protein.
It is important to note that beans contain toxic fasin, which is a toxic protein and toxoalbumin. Poisoning after eating raw beans is manifested by vomiting, severe cramps, diarrhoea and poor circulation. The greatest danger is to children. Toxicity is lost when food is cooked. However, it is not lost when dry. Therefore, heat treatment is required and it is best to boil the swollen seeds for 15-20 minutes. Beans also contain up to thirty percent quality vegetable protein.
