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Like many of you I have grown quite a few varieties of french bean plus borlotti etc for shelling and drying. I am not talking about eating as a green bean here.
Other than a slight difference in shape and pattern I found most of them to have pretty much the same taste or texture and quite a few to be quite poor with regards to yield.
I now grow two varieties, a heritage Serbian pole bean (beans look like borllotti) and a white large beaned variety of runner bean (very like a gigandes) that I purchased from a well known real seed company based in Wales.
Both can be eaten as green beans and both are amazingly prolific as shelly beans, so much so that I dont bother with anything else.
Do any of you guys have great performing non commercial types of bean that are now your go to variety?
Other than a slight difference in shape and pattern I found most of them to have pretty much the same taste or texture and quite a few to be quite poor with regards to yield.
I now grow two varieties, a heritage Serbian pole bean (beans look like borllotti) and a white large beaned variety of runner bean (very like a gigandes) that I purchased from a well known real seed company based in Wales.
Both can be eaten as green beans and both are amazingly prolific as shelly beans, so much so that I dont bother with anything else.
Do any of you guys have great performing non commercial types of bean that are now your go to variety?
Purple beans which turn green on cooking.
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