Lathyrus sativus
Platter bean
Common names: Kicherling, Sow bean
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Description
Lathyrus sativus, commonly known as the Platter bean, is one of the oldest cultivated legumes in Europe. It is a hardy, drought‑tolerant plant that fixes nitrogen through its root nodules, making it an excellent cover crop for small gardens. The seeds are edible and have a pea‑like, nutty flavor, but they should be consumed in moderation and not used as a primary food source for extended periods. High, prolonged consumption can lead to neurological effects due to a toxin present in the seeds. Today the plant is mainly grown as a supplemental food and soil improver, and raw seeds should not be eaten in large quantities by children.
Care instructions
Sow the Platter bean from mid‑April (week 16) directly into the garden once the soil has warmed; no pre‑germination is required. It prefers a well‑drained, light to moderately fertile soil and tolerates low water well, avoiding water‑logged spots. Provide light support such as straw or a fence for the vines to keep the stand airy and allow quick drying after rain. Harvest the pods in August (week 32) when they turn brown, and leave some plants standing after flowering if you intend to use them as a cover crop and incorporate them into the soil later. Rotate the location each year to prevent the buildup of soil‑borne diseases.
Soil & site
Soil pH
Soil type
well-drained, lean, lime-loving, dry
Feeding
Light feeder
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