Content
- Try something new: grow chickpeas
- ,The early bird catches the worm'
- The choice between two options
- Heat lovers and a suitable place to relax
- Tips & Tricks
Try something new: grow chickpeas
To have grown chickpeas in your own garden - who can say that? Probably only a few Central Europeans. But the cultivation of chickpeas is feasible in our latitudes and often leads to good yields.
,The early bird catches the worm'
Chickpeas take a long time to harvest. In the Central European climate, it takes an average of 90 to 100 days for a single chickpea to become a plant with mature pods. Therefore: An early sowing pays off.
The choice between two options
If you can not wait, prefer the plants at home. This will start between mid and end of April. Sow the dried or sprouted chickpeas about 5 cm deep. If the young plants have reached a size of at least 10 cm, put them in the garden (condition: no frost).
Another possibility is to spread the chickpeas into the open air from mid-May as direct sowing:
Heat lovers and a suitable place to relax
Chickpeas love the heat. During the day, temperatures should ideally be between 20 and 28 ° C and over 18 ° C at night. A sunny to partially shaded location (6 hours of sunshine per day) is essential for a successful harvest. Basically, these plants should be planted in the greenhouse.
Chickpeas can not tolerate later transformation due to their sensitive root system. Therefore, it is advisable to use compostable pots or swelling sticks to pre-grow the plants, which will weather over time.
Chickpeas need little care on the spot. They are extremely undemanding and handle drought times well. On the other hand, they do not tolerate moisture. Therefore, they should not be overpoured. Especially on the eve of the harvest, moisture causes damage such as moldy pods. A fertilizer does not necessarily require these plants.
Tips & Tricks
Since chickpeas do not tolerate frost, they should only be set outdoors after the ice saints. Recommended varieties for cultivation are Kabuli (large), Gulabi (medium) and Desi (small). Caution: In the non-germinated raw state, all of these chickpea varieties are poisonous.
KKF