Description

Beans (Phaseolus vulgaris)

Although these may be direct sown after last frost when the ground is workable about 1 1/2 inches (3 cm) deep and apart, they may also be ‘pre-started’ by soaking between wet paper towels for a few days and then transplanted root side down.

Traditionally not used as a ‘green bean’ but is kept until fully ripened and the pods turn red and become redder upon cooking. May be cooked whole (bean and pod) when fresh in soups and stews or dried and shelled to be used wherever you need a dried bean. These plants send out short shoots that benefit from something to climb but this is not essential. Thin to 4-5 inches (10-12 cm) in rows 1 .-2 feet (45-60 cm) apart. Often get 2-3 sets of ripe beans per season.

12-15 Seeds