That the gardens do not stand empty VISIT BORANIJA! – How is the post-sowing of green beans done?

The time is approaching when the crops sown in autumn or early spring will be removed from many fields and beds in the gardens, and the plots will remain empty. In order not to “hang out” on them, plants from the so-called posthumous or other sowing can be grown. Of course, in the middle of summer, the second crop cannot be based on every free plot, because irrigation is the first precondition for post-sowing. Therefore, post-sowing of most vegetables is possible only in fields where there is a possibility to irrigate the crop. Of the vegetables, the second most common crop is green beans (Phaseolus vulgaris), which in some areas are also called green beans. Immature pods are harvested for food while they are still juicy and soft, and depending on the variety and climate, ie tradition, whole pods or young grains are prepared.

This plant belongs to the legume family, and originates from Mexico and South America. It began to be cultivated in Europe in the 16th century and very quickly spread to the whole continent due to its quality and ease of cultivation. It is a very useful food and a good natural antioxidant, as a remedy for prevention of various diseases. These vegetables contain various useful ingredients such as: proteins, plant fibers, omega 3 fatty acids, arginine.

Types of green beans

Beans and beans belong to the same botanical species in which, given the method of use, varieties with quality pods without “thread” and parchment layer, which we call green beans, and varieties with quality mature grains of different shapes and sizes, called beans. But some varieties of green beans can be left to ripen and prepared as beans.

Green beans, according to the height of the plant, are divided into low varieties (50-60 cm) i high varieties (up to three m). From the low ones, “picker”, “galotin 50”, “favorite”, “harvester”, “niagara”, “sprite” and domestic selections “panonka”, “sana”, “jasenica” are very widespread. The “palanquin wound” arrives first for the harvest, and from. of the yellows, the “golden pencil” is known. Of the tall varieties, most are grown “puterka” – large, dark blue seeds whose pods reach a length of fifteen cm.

For autumn production green beans (yellow varieties) are sown in late June, during July and at the beginning of August, not later, and ripe for harvest in September, October and early November. Lower varieties are always chosen for growing on larger areas because it is easier to turn them by machine, while high varieties are mostly grown on smaller areas next to the house (they need support). Low varieties have shorter vegetation for about 50-60 days, while high ones can be picked longer. There are also divisions according to the size and size of the pods into yellow, green and colorful.

green beans in a basket

High varieties of green beans are mostly grown next to the house because they require support. Due to the higher growth, they give a higher yield per plant. However, the harvest is more complicated because I take it by hand. Regardless of whether it is grown only for household needs or the part is intended for sale, it is recommended that they be sown successively, every seven days. A distance of 60 cm is left between the rows, while the houses are about thirty cm apart. It is inserted into each house up to five seeds.

In order for tall varieties of green beans to be able to develop well, supports are used – most often they are cuttings that stand alone or are interconnected. You can also use a string of poles between which the wire to which the net is tied is tightened. Sometimes other plants such as corn or sunflower can be used for support.

In order for green beans to have a good yield, they should be grown in crop rotation so that they come to the same plot after three or four years. It is good to grow field plants or potatoes, cucumbers and cabbage from vegetables, while it is a good pre-crop for most vegetables.

Reduced soil preparation for bean sowing

When green beans are grown as a side crop, there is not much time for land preparation. There is no need for that, and it has been reduced. After shallower processing, it is introduced complex mineral fertilizer, not manure, and the quantities depend on the soil and the quality of the soil. The benchmarks are the quantities that these vegetables bring out. Thus, with 10 t, the yield of green beans is: 75 kg of nitrogen, 20 kg of phosphorus oxide, and 70-90 kg of potassium oxide. This plant is a great nitrogen fixer so they need it lower doses of nitrogen fertilizers. When the fertilizer is spread, fine pre-sowing treatment is done and sown.

The space between the rows goes from 50 to 65 cm, while within the row the spacing between plants is about 7 cm. If lush varieties of green beans are sown, a larger gap should be left in the row. In order to achieve a more even germination, it is necessary to cover the soil after sowing. Other measures are the same as in spring sowing, with the proviso that four or five irrigations are needed during this sowing period. Water is most needed for the complete development of flowers and their fertilization, because dry weather interferes with this natural process.

green beans when small

Green beans are bothered by weeds, so they should be removed regularly by digging or cultivating. First cultivation or hoeing with supplementation with KAN or water-soluble fertilizers through the watering system is done 15-20 days after germination or when the plants reach a height of 8-10 cm. As soon as flowering begins, inter-row tillage is stopped. For late sowing, low varieties should be chosen because their vegetation is shorter.

Green beans are growing fast and the first harvest pods are arriving for 45-50 days after emergence. Legumes should be crispy, juicy and fleshy. Low varieties of green beans are harvested mechanically when about 75 percent of the pods are ripe, which is usually done by visual inspection, having in mind the characteristics of the variety that is sown. It should be noted that earlier harvest gives a lower yield, but when it is late, the pods are of poorer quality.

When it comes to protection, you should know that the same diseases and pests that attack beans and peas can cause problems. These are the gamma owl (Autographa Gamma) Mediterranean bug (Nezara viridula) – known as the vegetable owl, the cotton owl (Helicoverpa armigera), and these diseases infect white rot (Sclerotinia sclerotiorum) and anthracnose (Colletotrichum lindemuth).

Nutritious green beans, but can also be poisonous

Raw green beans are actually a bit toxic. You will not die if you eat them cooked, but if you eat them fresh from the garden, you will also eat some poison! Toxins are more concentrated in seeds than in pods, so if you are going to eat them raw, choose young pods with small seeds. Cooking, ie high temperature, breaks down these toxins and makes green beans safe to eat.

Green beans – A plant of light

Green beans have high requirements for light in the first stages of growth, when shading leads to elongation of plants. In the phase of flowering and fruiting, intense lighting, with higher humidity, has a positive effect on the quality of the pods. During the day, green beans turn their leaves towards the position of the sun, ie in the morning and in the evening the leaves are facing the sun, while at noon they are only on the edge, and in that way the plant defends itself from excessive heat. Some tall tree varieties are tolerant of lack of light and are therefore successfully grown in associated usage with corn.

a hand plucking green beans from a tree

By origin, green beans are a short-day plant. However, a large number of varieties and a wide range of cultivation has led to the fact that today there are varieties of short day – indifferent, which bloom equally on long and short days, and long day varieties. The varieties that are grown in our country are usually short-lived and that is why they are best grown in spring or autumn. However, beans and some varieties of green beans are also successfully grown as an intermediate crop in corn.

Winter beans

There are few housewives who do not leave a bag of green beans from the sowing area in the freezer for the winter. Some just wash it, cut it to the desired size and freeze it, others blanch it briefly in slightly salty, or salty and acidic water, put the strains in bags and freeze it. And some people try to pack them in jars, so they always have a ready-made salad or raw material for a mixed salad for the winter in the pantry. We suggest you “try” some of these recipes.

Salted green beans

Salted green beans in a jar are prepared from 3 kg of green beans of any variety, two liters of water and four tablespoons of salt. First, clean, wash and cut the green beans in half. Drain and pack in clean dry glass jars, pushing slightly to set well. Bring the water to a boil and add salt to the boiling water and leave to cool. Pour the hot solution over the jars to the edge and close with metal lids.

In a wider bowl (pot or pot) put the cloth on the bottom, arrange the jars and pour lukewarm water so that the lids are out of the water. Put on the stove and wait for it to boil. From the moment of boiling, measure for 25 minutes and adjust the temperature so that the water boils slowly all the time. After 25 min. remove from the stove and allow to cool all together. Take the cooled jars out of the water, dry them with a cloth and leave them in the place where they will wait for winter. This pasteurized green beans can stand for a year.

sour green beans chopped in a jar

Sour beans

Arrange the beans in jars, the amount you have available, and for each 720 ml jar you need one tablespoon of sugar, one tablespoon of salt, one small cup of alcoholic vinegar, bay leaf, peppercorns, onion.

Peel a squash, grate it and put it in a glass jar. Add sugar, salt, vinegar, peppercorns, bay leaf and a little chopped onion. water and place on the stove to pasteurize the green beans. When you notice that the water in the sherpa has released the first key, cook for another 15-20 minutes. Leave the jars in the pot to cool and only then take them out, wipe them, if necessary, mark them and put them in the pantry in a cool and dark place.

White beans for the winter

Ingredients: one kg of green beans / maybe green, three large green peppers, two or three medium-sized tomatoes, 5-6 medium-sized carrots, a dozen garlic cloves, three or four jars of salt and water to taste.

Clean the green beans and cut them to the size you want, then wash them with cold water and leave them to drain a bit. Wash the peppers and cut to the desired size. Do the same with the tomatoes. Clean the garlic and cut it to the desired size. Peel a squash, grate it and slice it.

In clean and dry jars, first arrange the green beans, up to a quarter, then half of the sliced ​​vegetables, start with the paprika and finish with the garlic, then add the green beans and then arrange the vegetables again to fill the jar, but not completely. Then add salt and fill the jar to the beginning of the neck. Pour the water not to the top, but try to make a little empty space between the green beans and the lid. Cover the filled jars with a tin lid and place on the pasteurization.

green beans cooked on a plate

In a deep pot, put a cloth napkin on the bottom, then arrange the jars, taking care that they do not touch, but put the cloth between them. Fill the pot with enough water to immerse the jars in it, but not the lids, and cover them with another cloth napkin to prevent evaporation and heat loss. Put the pot on the fire, in the beginning it can be a little stronger, until it boils. When it boils, let it boil for another hour, then turn off the stove and leave them in the pot to cool, then wipe them, “dry” and put them in the pantry.

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