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Broad Bean (Aquadulce Claudia) is the quintessential British allotment bean — a variety introduced from Andalusia, Spain in the 19th century and refined for the cool, moist climates of northern Europe and the British Isles. Aquadulce Claudia is specifically bred for autumn sowing, making it the first legume of the new year: sown in October–November, it overwinters as a small seedling, bursts into growth in early spring, and produces its harvest in late May through June when little else is ready. The long pods (up to 12 inches) contain 7–9 large, oval, pale-green beans that can be eaten at the 'double podding' stage — extracting the inner bright-green seed from its skin — for a silky, intensely flavored delicacy that bears no resemblance to the tinned broad beans most people know.
Sow Aquadulce Claudia seeds directly outdoors in October or November in the UK and mild-winter zones 7–9 in North America, planting 2 inches deep and 6 inches apart in double rows 8 inches apart with 2-foot paths between double rows. In colder areas (zones 3–6), sow in early spring as soon as the ground can be worked — broad beans withstand frost after establishment. Support plants with canes and string when they reach 12 inches; without support, pods resting on the ground rot and plants fall over. Water during dry spells in spring when plants are flowering and podding — drought at flowering causes pod set failure. The most important task is pinching: when the first pods have set (plants about 3 feet tall), pinch out the growing tip and top 4 inches of the plant. This concentrates energy into pod development, discourages blackfly (Aphis fabae — the major pest) from colonizing the tender growing tips, and accelerates ripening. Harvest pods while they are plump but before the skins inside go grey — feel the pods to gauge bean size; seeds should feel walnut-sized. Double-pod the beans (slip the inner bean from its skin) for the finest eating quality. Compost spent plants to fix the nitrogen their roots have accumulated.
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