Common bean Verdelys

The Verdelys Bean or North Shepherd Bean is an improved version of the Green Flageolet Bean from Flanders. It is a local dwarf shelling variety that was introduced in the Lys plain in northern France, hence its name. It produces long, green, flat and swollen pods, containing beautiful oval grains with square and tender green ends. Verdelys develops an excellent flavor and does not disintegrate when cooked, despite the delicacy of its skin. Sow from April to July and harvest from June to October.

Whether consumed for its pod or its seed, the bean is a highly appreciated vegetable in gardens, as it is very easy to grow. It is so punctual that the gardener knows the exact date when they will harvest their first crop, which is 60 days after sowing.

Discovered in the New World and acclimatized in Europe from the 16th century onwards, the bean has now become an essential legume in diets all over the world. Native Americans cultivated it for its dried seeds, but it was the Italians who, in the 18th century, initiated the consumption of the whole immature pod. The bean is a climbing vine with indeterminate growth. Primitive varieties are all climbing and require support. Later, for practical reasons, dwarf varieties were selected, but all have tendrils that can wrap around a support. The pods are usually green, sometimes yellow (butter beans), streaked with red or even amethyst. Among the varieties that are eaten when young or extra fine, there are string beans that develop threads when ripe. Then the pod becomes parchment-like and loses its taste.

The snap bean is generally fleshy and can be consumed entirely, both the seeds and the pods, even when mature. The more recently created snap - snap bean varieties can be consumed when young and extra fine or when more fleshy like a snap bean, as they do not form threads.

Among the shelling varieties (those whose seeds are consumed), there is a distinction between harvesting fresh beans and dry beans, which is 90 days after sowing.

Immature green pods are rich in vitamins A, B9, and C, as well as trace elements and minerals. Dry beans are also very rich in vitamin C, trace elements, and especially vegetable proteins.

Harvesting: Harvesting of fresh beans or young pods begins 60 days after sowing. For fresh beans, it should be done before the pods start to dehydrate and develop wrinkles. The beans should barely take on their color. For pod consumption, harvest every 2 or 3 days, whether at the young or extra fine stage for string beans. Harvesting of dry beans is done by completely cutting the plant and hanging it in a dry and ventilated place. They can be shelled as needed.

Preservation: Freezing pods is currently the most common method of preservation. To do this, remove the ends, wash, blanch for 5 to 6 minutes in boiling water, then plunge into cold water before drying with a clean towel. Once packaged, the beans can be placed in the freezer at -18°C (-0.4°F). However, canning is regaining popularity among an increasing number of consumers due to the taste qualities inherent to this preservation method. Like freezing, remove the ends, wash, blanch, then plunge the beans into cold water. Then put them in jars and fill them with salted boiling water. Close the jars and sterilize them in a pressure cooker or with a sterilizer for 1 hour and 30 minutes over medium heat. To do this, completely cover the jars with water after securing them well.

Dry beans: When completely dry, bean seeds can be stored for up to a year if stored in good conditions, such as in airtight jars.

The gardener's tip: Beans, like all members of the Fabaceae family, have the ability to fix nitrogen from the air in the soil through a plant-bacteria symbiosis. They have the ability to regenerate soils. Beans can be included in crop rotations after burying green manure. In Central and South America, beans are traditionally grown together with squash and corn, forming a triad with positive companionship. This association is locally called Milpa. Beans also associate well with eggplants, carrots, cabbage, potatoes, and radishes, as they protect each other. Avoid the presence of alliums or fennel, as their growth inhibits each other.

A spray of nettle manure allows for effective control of aphid attacks and strengthens the plants that have benefited from it.