Harvesting Bean Seeds
Beans are self-pollinating although they can rarely cross from insects so it’s best to plant different varieties 100ft. apart if at all possible. Harvest the seed about 6 weeks after you’ve harvested your beans for eating, the seed is usually ripe if it rattles in the pod, the pods are brown and dry. Pull up the entire plant by the roots. Hang the plants upside down in a cool, dark, and dry place for 1-2 weeks. When they are hard and dry, remove them from the pods by threshing. Or place the beans in a bag and walk on them. Don’t be to rough on them or you may damage the embryo. When the beans are out of the pods, winnow. Store in a bag or jar but not a sealed container. Seeds are harvested ANNUALLY.
Introduced in 1897 by Peter Henderson & Company. Shiny black seeds in 6″ pods. A great dual purpose variety, use for fresh snap beans or dry soup beans. Prolific and dependable. Tolerant of cool temperatures. Bush habit, snap or dry
Maturity: 50-55 days
Green 6″ pods with purple overlay, shiny jet-black seeds. Good for snap beans and dry beans. Pole habit, snap or dry, 85 days.
Originally from the Caribbean. One of the best for baking and soups. Round black and white seeds with contrasting eye borne heavily on strong 15″ plants. Averages 4-5 seeds per pod. Adapts well to all types of production areas. Bush habit, dry
Maturity: 70-90 days
Introduced to the seed trade in 1914 as Black Creaseback by Van Antwerp’s Seed Store of Mobile, Alabama. Reintroduced in 1924 by Chris Reuter Seed Co. of New Orleans, Louisiana as Reuter’s Ideal Market. Very early and productive 5″ snap bean. Excellent quality, stringless, fine texture. Pole habit, snap, 65-70 days.
“Romano” seeds produce lovely flat stringless pole beans from decidedly large plants. A favorite of kitchens throughout Europe. Pole habit. Maturity: 75 days.
A great dual purpose bean. Long thin pods are stringless and good for snap beans. The dry beans are excellent for soups and retain their markings when cooked. Very productive. Bush Habit.
Maturity: 60 days for snaps; 80 days for dry beans
Heavy yielder and high in protein. Great for soups and high in nutrients. Maturity: 60-75 days
Very heavy yielder. Great dry bean for soups or for refried beans. Pole habit. Maturity: 55-70 days
Taylor Dwarf Horticultural
An excellent dry bean for use in soups and chili, the “Taylor Dwarf Horticultural” is a true classic with a history even longer than its name. The “Taylor Dwarf Horticultural” was introduced to the United States during the colonial period and is still a treasured variety today. This bean possesses beautiful color and texture and is a must for any vegetable Maturity: 64 days
The “Broad Windsor”, an old time heirloom, is one of the most revered fava beans available today. The pods of this plant produce one of the largest dry beans you’ll find anywhere. The Broad Windsor can be used in a plethora of cuisines. The only fava bean endorsed by Dr. Hannibal Lechter, enjoy “with a nice Chianti”. Bush Habit.
Maturity: 70 days.