Vermont Cranberry Dwarf French Bean
£3.20
71 in stock
This lovely heritage dwarf French bean dating back to the 1800’s can be eaten whole, but it is when the beans are mature that they really come into their own. They are at their nutty best harvested when the beans have formed in the pods, but they are still moist. At this stage they are creamy and sweet when boiled for 30 mins or so until tender and are tasty dressed with olive oil, garlic and herbs. They can also be left to dry for use during the winter. The deep pink beans are mottled with a cranberry pattern, and this is a high yielding variety. They are bush type plants with occasional taller stems.
Approx. 60 seeds.
Botanical name: Phaseolus vulgaris
- Grown by: Maggie Carr, Peni Ediker
Sow undercover in late spring in deep modules or small pots. Harden off and plant out after last frost. Sow 4 cm deep with spacing 15cm between plants and 40 cm between rows or 20 – 25 cm apart if in raised beds. French beans like warmth, sun and rich soil. Sometimes dwarf beans still need support, so try using twiggy prunings between the plants. Keep plants well-watered and pick frequently to promote more flowers and beans. Dwarf French Beans have a fairly short productive season so sow in succession to provide harvest for longer periods. Can be sown direct later in the season.
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