Climbing Bean Goldmarie - Ferme de Sainte Marthe seeds

'Goldmarie' is a climbing bean that produces beautiful flat, 15 to 20cm (6 to 10in), light yellow pods that don’t turn stringy or tough when harvested late. Their delicious, slightly sweet flavour and tender texture is great for getting kids to eat more fresh veg! Sow the seeds from April to July and harvest your beans from July to October.

Beans are popular vegetables belonging to the Fabaceae family, grown for their edible pods or seeds. They were widely consumed in the New World before being introduced and acclimatised in Europe during the 16th century. Beans have now become a staple food worldwide. Cultivated beans fall into two main categories: vining/climbing varieties known as pole beans (indeterminate growth habit) or low-growing bush varieties (determinate growth habit). Heirloom and traditional varieties are all vining and will require a support to scramble up. Bush varieties are free-standing and compact which can be practical in smaller growing spaces. They produce one large harvest over a short period of time, as opposed to climbing beans which can be harvested nearly all summer long.

Green beans, string beans or snap beans (Phaseolus vulgaris) are grown for their cylindrical immature pods. Some varieties are yellow (wax beans), whilst others are purple or streaked with red. Filet beans, also known as French beans or Haricots verts, are particularly thin and tender. Older green bean cultivars generally develop a tough fibrous thread along the pod’s seam, hence the name “string” bean. Modern “snap” varieties are stringless. Runner beans (Phaseolus coccineus) develop flatter pods that are generally chopped diagonally when cooked. The ornamental plants produce large, attractive red or white flowers.

Shell beans are grown for their seeds, while the pods are discarded. They can be harvested as fresh, tender beans (about 60 days after sowing) or as dry beans (about 90 days after sowing).

Immature green pods are rich in vitamins A, B9, and C, trace elements, and minerals. Dry beans are also very rich in vitamin C and trace elements and are an excellent source of vegetable protein.

Harvesting: green beans should be harvested every 2 to 3 days, about 50-60 days after sowing. For fresh shell beans, harvest before the pods begin to dehydrate and become wrinkled. To harvest dry beans, cut off the whole plant at its base and hang it in a dry, well-ventilated place. The beans can then be shelled as and when required or stored in airtight jars.

Storage: green beans can be blanched then frozen, canned, or dried for later use. Dry beans will keep up to a year when stored in the right conditions.

Good to know: like all members of the Fabaceae family, beans can fix nitrogen from the air in the soil through a plant-bacteria symbiosis. They can regenerate soils. Beans can be incorporated into crop rotation after mixing in green manure. Beans are not very demanding in terms of nutrients. Traditionally, the cultivation of beans in Central and South America is associated with the cultivation of squash and corn, forming a beneficial triad. This association is locally called Milpa. Beans also work well with aubergine, carrots, cabbage, potatoes, and radishes as they mutually protect each other. However, avoid planting them near alliums or fennel, as their growth will be inhibited. A spray of nettle manure is an effective control of aphids. It also strengthens the plants that have benefited from it.

NB. Organic seeds (in French "AB" for "Agriculture Biologique") are produced from plants that are not treated with phytosanitary products (insecticides, weed killers). The seeds do not undergo post-harvest treatment. They carry the AB label and are approved by Ecocert, an independent body.