Bean 'Haricot' (Organic)
Bean 'Haricot' (Organic)
Bean 'Haricot' (Organic)

Bean 'Haricot' (Organic)

Phaseolus vulgaris
Organic

A French heirloom, these plump creamy-white beans are a key ingredient for the classic French cassoulet. Eat some fresh while young, and leave others to mature for use as dried beans throughout winter.

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Bean 'Haricot' (Organic)

Just like Champagne, this gourmet bean has bean awarded Protected Geographical Indication (PGI) so we can't call it by its original name, Haricot Tarbais, unless it is grown in that specified region of France, but no matter where it is grown, this French heirloom bean is a garden hero. Young beans can be eaten fresh and green, but be sure to leave plenty on the vine for harvesting, shelling and drying. Soak for 6-8 hours before cooking.
How to grow

Fast growing tender annuals, beans perform best in warm, sunny positions. Shallow rooted vegetables, beans require regular watering. Their ideal soil will be enriched with organic matter, be neutral to alkaline and also have some potassium applied prior to sowing. Climbing and pole beans require support, while bush beans are self-supporting. Sow seed direct when soil temperature is between 16-29 degrees C and there is no likelihood of frost. Seed should germinate within 6-15 days and seedlings should be protected from snails and slugs. Water regularly and when plants start cropping, pick daily to maximise your harvest. At the end of the season, compost plants to add nitrogen back into your soil.

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