(Phaseolus vulgaris) Beans are an ancient staple crop grown throughout North and South America. Direct sow outdoors in spring after the threat of frost has passed, and every 2-3 weeks until mid- summer for a continuous supply. Ideal germination temperature is 70-90 F. Plant seeds 1 inch deep in rows, spacing seeds 2-4 inches apart. Keep the seedlings moist but not soaked. Do not splash water onto the foliage as this spreads bean mosaic virus. (Soaker hoses or drip tape will help to prevent this issue. Check the description: the variety will be described as pole, bush or half runner. Pole and half runner types do better with trellising; bush will stand alone without support. Harvest fresh eating beans continuously to encourage production. Beans are a beloved crop of seed savers as they are one of the easiest seeds to save.
This famous Japanese beauty is perfect for soups and stews. A vibrant and colorful heirloom that is nicknamed “seaweed bean” in its native Japan thanks to its umami flavor. A silky soft, thin skinned dry bean with super savory and unmistakable taste of kombu seaweed. These colorful beans have a superior flavor and texture. You can also harvest the pods young for green beans.
A beautifully patterned Indigenous variety that is early to mature and excellent for growing in northern gardens. This beautiful and prolific variety has been tended and passed down by the Haudenosaunee (Iroquois) of the Great Lakes for centuries. Impossibly long vines reach over 6 feet tall and bear an abundance of highly decorative and delicious beans that cook up quickly and have delicious creamy flavor. Can be used as a dry bean or harvested immature for snap beans. Dry beans are splashed with black and white color in endless patterns.