Dwarf French Bean Talisman - seeds

'Talisman' dwarf bean is a popular early-maturing French variety that gives exceptional yields from June to October. The long, stringless green pods (17 cm) have brown and cream speckled seeds. They are tastiest when harvested young, every 2 to 3 days. However, they can be left a bit longer without turning tough and stringy. Perfect for freezing and preserves. Sow from April to July.

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 16^th century. Beans have now become a staple food worldwide. Cultivated beans fall into two main categories: climbing varieties (indeterminate growth habit) or low-growing bush or dwarf varieties (determinate growth habit). Heirloom and traditional varieties are all climbing and will need 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, as opposed to climbing beans which can be harvested nearly all summer.

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. French beans and Italian Romano beans are generally grown for their flat, fleshy, fresh-tasting immature pods although they can often be harvested later as shelling beans. Filet beans (Haricots verts Fins or Extra-Fins) are a type of French bean that are particularly round, slender and fine-flavoured. 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 or scarlet runner beans (Phaseolus coccineus) develop flat pods that are generally chopped diagonally when cooked. The ornamental plants produce large, attractive red or white flowers.

Shell or shelling beans are grown for their seeds, the pods are discarded. They can be harvested as fresh, tender beans (about 60 days after sowing), as semi-dry beans 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 either be blanched then frozen, canned, or dried for later use. Dry beans will keep up for a year when stored in the right conditions.

Good to know: Like all members of the Fabaceae family, beans are nitrogen-fixing plants. They are often used in crop rotations to enrich the soil before or after plants that require lots of nitrogen to grow. Traditionally, bean crops were grown alongside squash and corn plants in Central and South America in a system known as Milpa agriculture. Beans are good companion plants to aubergines, carrots, cabbages, potatoes and radishes. Avoid growing beans too close to fennel or members of the Alliaceae family as their growth will be inhibited. Spraying with stinging nettle fertiliser is an effective way of strengthening your bean plants whilst keeping pests like aphids at bay.