Broad Beans

[MartinMillar]

At what size should I harvest?
They are currently about 3 inches but I opened one and the beans were tiny.
Thanks

[choux]

Martin, broad beans are at their very best when they are small and require very little cooking. As the beans get bigger they tend to lose their appeal, getting quite floury in taste and texture. I pick ours at about 6 inches, pod length. By gently squeezing the pods you can roughly tell what size the beans are. We love them with decent bacon or gammon and pour some of the meat juices over them. Absolutely delicious :)

[MartinMillar]

Thanks choux, I will be eating them as a replacement to meat so glad I know now when to pick x

[choux]

My late father had 2 allotments and would grow a plethora of vegetables for our consumption. Mother used to plead with him to pick the broad beans when they were small. Instead, he would often bring them home when they were well past their best. We had to eat them as this was pre home freezer time, not good.

I hope you enjoy the crop, Martin :)

[MartinMillar]

Thanks, just measured the and there a some that are 6 inches so will pick them and add them to my peas and spinach and Quorn to my curry

[choux]

P.S. We enjoyed the small beans cold in a mixed green salad with chopped tender, raw, asparagus. My father always had a great yield from his asparagus bed and we gave bundles of it away to save wasting it.

[diddlydo]

The length of the pod is rarely relevant. You need to bend your knees and feel each pod - then you can tell the size of the beans inside. I agree they should be eaten small unless you want the tedious job of taking off the outer tough skin after they've been cooked.

[barry1010]

I love broad beans and grow a lot. My top tip which I am giving you free is that if you have a glut, pod them and put the beans in a tub and straight in to the freezer. If your freezer has a 'superfreeze' setting, use it.
No need for blanching or any of that nonsense - straight in to the freezer. When you want to cook them, put them in a saucepan with a bit of salt, cover in boiling water and boil them until tender.
I have been freezing them this way for many years and they keep perfectly well until the next harvest is ready.

[MartinMillar]

Thanks Barry I actually left them whole and sliced into chunks and added them to my curry but I have loads so will bare that method in mind.

[jourdain2]

I'd let them get a bit bigger. Best tip I ever got about broad beans came from a friend when I lived in France. Let them get to the stage we would think of as 'tough skins'. Before cooking make a slit in the bean and squeeze out the tender, green hearts of the beans. Cook them only. Absolutely delicious, I assure you - but rather fiddly (but worth it).

[barry1010]

Jourdain, I know that method gives beautifully tender beans but I much prefer the bean in its overcoat (not the pod)

[MartinMillar]

Thanks Barry going to leave them for another week or so as they are growing so much everyday.
Shame my beets bolted so early though good job I have some more in ready

[barry1010]

Beetroot wine is fantastic, almost a port. Very rich and warming, great for winter.

[jourdain2]

21.16 Barry1010 OH agrees with you, sadly for me. :(