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Broad bean 'Witkiem Major'

Broad bean 'Witkiem Major'

Product number: 050405
Origin: Mediterranean region
Latin: Vicia faba

This is an improvement on the old-fashioned, coarse type, with a pronounced (old-fashioned) broad bean flavour. Due to the light brown discolouration after cooking that is typical of pungent broad beans, this old variety is classified as a 'brown cooker'. Even darker, reddish-brown broad beans can be found elsewhere in our assortment. This type is well suited for freezing and can be harvested 10 days earlier than the original 'witkiem' (white germ). The name "witkiem" is derived from the white hilum (unlike the Leidse Hangers, which have a darker hilum).

Denominations:
Latin: Vicia faba
Dutch: Tuinbonen
Also known as: Roomse Bonen, Grote Bonen
English: Broad Bean

Sowing method: February-May at a depth of ± 5 cm. Row spacing ± 75 cm, in-row spacing 10 cm. A second sowing often succeeds around mid-June. Both pre-sowing and direct sowing are possible.

Sowing/planting time:

February
March
April
May
June

Harvesting time:

June
July
August

Soil type:

All soil types

Cultivation location:

Outdoors

Position:

Flower colour: White flowers with black spots
Origin: Mediterranean region
Average growth height: 90 to 120 cm
Annual or perennial: Annual
Attractive to insects: Bees
Winter hardy: Moderately frost hardy
Ease of cultivation: Easy

Latin: Vicia faba
Dutch: Broad beans
Also known as: Roman Beans, Broad Beans
English: Broad Bean

“Ik ben in de bonen” [I am in the beans] means: “I am confused.” According to Van Dale’s *Groot Uitdrukkingenwoordenboek* (Great Dictionary of Idioms) (2006), this saying harks back to an old superstition. In the past, people believed that broad beans, during their flowering, emitted an intoxicating scent that could even lead to madness if one fell asleep near them. See also: http://www.dbnl.org/tekst/stoe002nede01_01/stoe002nede01_01_0311.htm