Otrada

The "Otрадa" bean variety is a late-maturing, shelling-type grain bean with compact plants reaching 35-45 cm in height, requiring no support. The pods are pale yellow, up to 20 cm long, and contain up to 10 brown beans resembling coffee beans in color and size. This variety matures approximately 100 days after germination and is resistant to the main pest of legumes — the bean weevil. The bean's root system is taprooted, reaching 20-30 cm in depth, which promotes good plant nutrition. Harvesting occurs at full maturity, and the yield can be stored for over a year, making it convenient for long-term use.

Growing the "Otрадa" bean is not complicated, even for beginners. Seeds are sown in open ground from May at temperatures not lower than +20 degrees Celsius and in the absence of nighttime frosts. It is recommended to pre-soak seeds for one to two days to accelerate germination. Sow seeds at a depth of 3-4 cm, spacing plants 8-10 cm apart in rows and 40 cm between rows. The bean prefers loose, nutrient-rich soils but can grow on less favorable grounds. During the vegetative period, regular watering, 3-4 hoeings between rows, and two applications of mineral fertilizers are necessary. Harvest when the pods are slightly dried.

The "Otрадa" bean is not only tasty but also nutritious. It is a source of plant-based protein, easily digestible and suitable as a substitute for animal protein. Rich in fiber, the bean promotes intestinal cleansing and improved digestion. It contains essential microelements — potassium and magnesium — which support heart muscle function and prevent arrhythmias and thrombosis. Vitamin K, present in the bean, is necessary for normal blood clotting and prevents bleeding, while calcium strengthens bones and protects them from deterioration. Due to its low fat and carbohydrate content, the bean is suitable for dietary nutrition and helps regulate metabolism.