Broad Bean Crimsonia 'Karmesin' [vicia faba]

The broad bean Crimsonia, formerly known as Karmesin, is a short-growing and medium-early broad bean variety with attractive red flowers and an excellent taste. The pods ripen evenly and have very tender 4 to 5 green kernels. This variety clearly stands out from other varieties due to its very high quality. Due to its short growth, the variety usually does not need to be supported. It is also very suitable for edging vegetable beds or for pot culture.
Broad beans have been grown in Europe for over 4000 years. Broad beans are considered an important green manure because they penetrate the soil very well and accumulate nitrogen in the soil. Due to its valuable ingredients, it is still an important food and feed. Broad beans can be eaten raw.

General information
Plant family: Fabaceae
Lifecycle: Annual
Culture duration: 90 days
Plant hight approx: 80 cm
Root type: Deep rooter
Nutrient requirements: Medium
Water requirements: Medium
Winter hardiness: until -15°C
Location: Sunny
Soil: Heavy, loamy, humus rich, moist and slightly alkaline

Information on sowing and planting
Germ type: Dark germinator
Sowing depth: 3-10 cm
Best germination temperature: 4-15°C
Germination time: 10-15 days
Plant-, row distance: 15x40 cm

Optimal mix culture: Eggplant, Cucumber, Pumpkin, Radish, Beetroot, Lettuce, Cabbage, Celery, Corn, Horst Radish, Calendula
Unfavorable mix culture: Peas 

Planting information
Sow outdoor in early spring at soil temperatures around 2 to 3°C from February to March and for autumn sowing from September to October. For better and deeper rooting and higher stability, it is advisable to sow quite deeply with a sowing depth of between 6 and 10 cm.
Broad bean is the only legume that thrives in salty soil near the coast.
It is also advisable to grow broad beans in valleys on deep, heavy clay soil to ensure their high water requirements from soil with high water holding capacity or from a high groundwater level. Cultivation is worthwhile, simple and undemanding.

Other names
Latin botanical names: vicia faba
English names: thick bean, common bean, green bean, broad bean
German names: Ackerbohne, Dicke bohne, Faberbohne, Favabohne, große Bohne, Pferdebohne, Puffbohne, Saubohne, Viehbohne
Portuguese names: feijão, feijão verde, feijão grosso
Spanish names: alubias, fabas, fesol, fréjol, fríjol, frijol grueso
French names: haricot, haricot épais

Ingredients
Broad beans are very rich in vegetable protein and fiber, potassium, sodium, magnesium and iron. They are also rich in vitamins A, C and B9 and antioxidants.

Potent germination capacity: 4-5 year

Due to neglect of conservation, the variety is endangered and is therefore preserved by us.