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A multi-purpose Italian speciality, either for fresh young pods as flageolets (semi-mature pods with succulent seeds) or more usually as haricots (full mature pods with ripe seeds). Spectacular, flattish, pale green pods are heavily splashed with reddish streaks. Cook the attractive red splashed seeds as haricots for soups, stews and casseroles.Shell the fully-ripe seeds and store in airtight containers for later use.Beans are a good source of vitamins A and K. Always cook before eating.
For earliest crop sow the seeds inside in individual pods about 3 weeks before the last expected frost. Sow seeds individually in small pots 3-4 cm deep. Keep the temperature between 17-22 Celsius. Transplant outside in June when the plants are strong and all risk of frost has passed.
Outside sowing can be done in late spring when the soil is warm enough for the beans.Typically June sowings are recommended. Germination can be eradicated in cold soils, so make sure the soil temperature is around 15 Celsius. Sow 3-4 cm deep in well prepared soil. Allow 15-20 cm between the seeds. Prefers full sun and rich soil.