Dwarf Bean with Net Nomad

The Nomad Dwarf Bean is a highly productive variety that produces beautiful, plump, dark green, slightly flattened pods measuring 12 to 14cm (5 to 6in) in length. They do not form a string and are particularly tasty. With their delicate flavour, the pods can be consumed whole in Italian, Indian or Lebanese dishes, and are best enjoyed fresh. These recipes are perfect for summer harvests.
Its compact and bushy habit allows it to fit into very small spaces: with its 45cm (18in) height, it can easily be placed on a windowsill or in a corner of a balcony. Harvesting the fruits as needed stimulates new fruiting on this highly perpetual variety. Furthermore, it is particularly resistant to mosaic and anthracnose. The RHS has rewarded the qualities of this variety by granting it the highly coveted Garden Merit award. Nomad is sown from April to July and harvested from June to September.

Discovered in the New World and acclimated in Europe from the 16th century, the bean has now become an essential legume in diets worldwide. Native Americans cultivated it for its dried seeds, but it was the Italians who, in the 18th century, introduced the consumption of immature whole pods by picking them.

The bean is an indeterminate climbing plant. Primitive varieties are all climbing plants and require support. Later, for practical reasons, dwarf varieties were selected, but they all have tendrils that can wrap around a support.

The pods are generally green, sometimes yellow, streaked with red or even amethyst. Among the varieties that are eaten at the fine or extra fine stage, there are string beans that develop filaments when ripe. Then the pod becomes parchment-like and loses its taste.

The snap bean is generally fleshier and can be consumed entirely, both seeds and pods, even when ripe. The more recently created filet beans can be consumed when young and extra fine, or when more fleshy like a snap bean as they do not form strings.

Among the shell beans (i.e., beans where only the seeds are consumed), a distinction is made between harvesting fresh beans and dry beans, with the latter being 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 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 colour. For pod consumption, harvesting should be done every 2 or 3 days, both at the fine and extra fine stage for filet beans. Harvesting dry beans is done by completely cutting the plant, which is then suspended in a dry and airy place. They can be shelled as needed.

Storage: Freezing pods is now 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 and dry with a clean cloth. Once placed in a bag, the beans can be stored in the freezer at -18°C (-0.4°F). However, canning is regaining its popularity among an increasing number of consumers due to the inherent taste qualities of this preservation method. As with freezing, remove the ends, wash, blanch, and then immerse the beans in cold water. Place them in jars and fill with salted boiling water. Seal the jars and sterilise in a pressure cooker or with a steriliser for 1 hour and 30 minutes over medium heat. To do this, completely cover the jars with water after securely sealing them.

Dry beans: when well dried, bean seeds can be stored for up to a year if stored under good conditions, such as in airtight jars.

Gardener's tip: Beans, like all members of the Fabaceae family, have the ability to fix nitrogen from the air into the soil through a plant-bacteria symbiosis. They therefore have the ability to regenerate soils. Beans can be included in crop rotations after burying green manure.
Beans are not nutrient-hungry plants. Traditionally, bean cultivation in Central and South America is associated with squash and maize, forming a beneficial triad. This association is locally known as Milpa. Beans also associate well with eggplants, carrots, cabbage, potatoes, and radishes as they mutually protect each other. Avoid the presence of alliums or fennel as their growth is inhibited.

A spray of nettle extract effectively combats aphid attacks and strengthens the plants.