The secret to high-protein harvests lies in the soil and the soak

How to grow pulses · 5:26 · Video: Gardening Australia · Watch at the source

In short: Growing your own pulses—the edible dried seeds of legumes like peas and beans—offers a sustainable source of plant protein. By mastering simple techniques like overnight soaking and nitrogen management, you can transform a sunny patch of garden into a highly nutritious pantry staple.

Successful pulse cultivation begins with site selection and soil preparation. Pulses thrive in open, sunny positions that are shielded from strong winds. While most varieties are sensitive to cold, broad beans are notably frost hardy, meaning they can be planted once the danger of frost has passed. To ensure a productive crop, the soil should be enriched with organic matter, such as aged cow or sheep manure, or homemade compost. This improves soil structure and enhances the retention of essential nutrients and water. If your soil is acidic or low in calcium, adding lime a few weeks before planting can be beneficial.

One of the most fascinating biological advantages of legumes is their relationship with nitrogen. Unlike many other crops, beans and peas do not require supplemental nitrogen in the soil because they possess the ability to fix nitrogen directly from the atmosphere. For certain varieties, such as the 'Dragon’s Tongue' bush bean, a Dutch heirloom, the focus should be on spacing and support. While some varieties grow as bushes, others may require staking if they are situated in windy areas. For optimal growth, planting at intervals of 30cm to 40cm is recommended.

To maximize germination efficiency, try soaking your seeds overnight before they meet the soil. This promotes quicker and more uniform emergence. When planting, you can push seeds into the ground roughly two knuckles deep. For varieties like the 'Big Ben' red kidney bean, which is a bush variety, no extra support is needed. However, for larger-scale water management, creating rills or trenches in the soil can help capture moisture. Once the pods are dry, the harvest is ready, providing ingredients for everything from chili con carne to soy-based products.

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