Variety from Italy
A spectacular French Bean that loses its purple markings in the pan and turns green. These long beans (approx. 16-20 cm) taste terrific! They taste great as a cooked dry bean too!
So-called 'stringless' French Beans are considered the tastiest. It is actually hard to find them with 'string' nowadays as most modern cultivars are stringless.
There are also yellow French Beans which a called Butter Beans when dried - not surprisingly because of the colour. They have a somewhat milder flavour than the green variety.
French Beans are tastiest when eaten shortly after picking but they will last several days in the fridge. Chop into 2 cm pieces and steam or boil - but not too long as they are best when still crunchy. A short turn in the wok is great too! French Beans freeze well too although they may loose some of their crispiness. Chop finely and blanche them before freezing.
Special Directions For Short Season Climates
SOWING: Plant outdoors in late spring after weather has warmed and all dan-ger of frost has passed. Plant 4 to 6 seeds per pole in hills. Plant seeds on their side covering seed with 1 to 1 1/2 inches of fine soil firmed down.
SPACING: Provide 2 1/2 to 3 feet between hills. When planted in rows space rows 3 feet apart.
THINNING: Thin to 3 strongest plants per pole in hills, when they are about 4 inches tall. Thin to 4 to 6 inches apart in rows.
GERMINATION: 1 to 2 weeks depending upon soil and weather conditions. Keep soil moderately moist during germination.