Black Seed Butter Bean (Phaseolus vulgaris)
Very productive dwarf yellow bean. Its taste is delicious and it does not pale in comparison with the Beurre de Rocquencourt bean. It is eaten young for its yellow and tender pods, or when ripe for its black seeds. It will ensure you a bountiful harvest over a long period of time. The more you pick, the more it will produce. This traditional variety comes to us from Sainte-Hélène de Kamouraska, in Bas-Saint-Laurent, where the family of Rollande Labrie (born in 1923) has always cultivated it. We are proud to make it accessible to the public and to ensure its safeguard.Originally, the butter bean comes from Algeria. It was introduced in France in the 1840s under the name Haricot d'Alger. Thereafter, the French developed several varieties of yellow beans with black seeds, including the famous Beurre de Rocquencourt, named after the city of the same name near Versailles.
MAINTENANCE AND OTHER CONSIDERATIONS.
Avoid handling or removing weeds when the beans are wet to prevent the spread of disease. When the seedlings have started to sprout, ensure that the plants do not lack water until the first true leaves appear.
| Plant type: Annual |
| Quantity: Envelope of about 30 seeds |
| Exposure: Full sun |
| Shape: Herbaceous |
| Soil: All types of soils |
| Watering: Regular |
| Sowing: Directly in the garden |
| Days to maturity: 50 to 60 days |
| Germination: 5 to 10 days |
| Plant spacing: 8 cm |
| Row spacing: 30 cm to 35 cm |
| Depth: 2 cm to 3 cm |
| Width: 20 cm |
| Height: 40 cm |
| Color: Yellow |
| Family: Fabaceae |