Climbing bean mangetout Neckarkonigin seeds

The 'Neckarkönigin' French bean is a dwarf, yet vigorous variety derived from the famous German variety 'Phenomenon'. Its long green and flat pods, with a round section, can reach up to 30 cm. Harvested young, they are enjoyed as snap beans, tender and flavoursome. Perfect for Asian recipes, these pods are ideal stir-fried in a wok and cut into small pieces of 2 to 3 cm. However, the 'Neckarkönigin' is particularly prized for its white seed, harvested as the pods ripen later. This hardy variety offers a generous yield, even under challenging weather conditions. Sow between May and June, with a harvest from July to October.

The bean, whether grown for its pods or seeds, is highly appreciated in gardens due to its ease of cultivation. It is particularly reliable, allowing for a first harvest approximately 60 days after sowing. Originating from the New World and acclimatised in Europe since the 16th century, the bean has become an essential legume worldwide. While Native Americans cultivated it for its dried seeds, it was the Italians who popularised the consumption of immature pods in the 18th century.

Beans can be climbing (pole) or dwarf (without support), but all varieties have tendrils that twine around a support. The pods are generally green, but some varieties can be yellow (wax beans), striped with red, or even amethyst.

The snap bean is consumed whole, pods and seeds, even when ripe. Modern varieties of snap-pod beans are stringless and can be enjoyed at various stages, from young to more fleshy.

Immature pods are rich in vitamins A, B9, C, as well as trace elements and minerals. Dry beans are also a valuable source of plant proteins.

Harvest: Harvesting of young pods begins approximately 60 days after sowing. For fresh seeds, harvest before the pods dehydrate. Harvesting of dry seeds is done by hanging the plant in a dry place, then shelling the seeds as needed.

To preserve pods, freezing is the most common preservation method: blanch the pods for 5 to 6 minutes, cool them in ice water, then dry before freezing. Canning is also making a comeback for its taste quality.

Beans, like all Fabaceae, enrich the soil with nitrogen, helping to regenerate soils. They integrate well into crop rotation or companion planting with corn and squashes, a beneficial association called Milpa. They also pair well with aubergines, carrots, and potatoes, but avoid alliums and fennel.