Phaseolus vulgaris Heirloom Dry Beans Our blend of colorful, tasty, heirloom varieties specially selected to grow and harvest as a colorful mix from one garden bed. Expect big yields of plump dry beans that taste nutty, creamy and meaty when cooked, much superior to older, tougher store-bought beans. Make delicious, hearty, nutritious soups, stews, chili and casseroles throughout the colder months with just the addition of onion garlic and a few dried herbs. True garden treasure! Equal Parts: Painted Pony, Hidatsa Red Indian, Yellow Indian Woman, Jacobs Cattle Seed Count: Approx. 70-75 Cold Winters Mild Winters Sun/Shade Sow Seeds Days To Germinate Days To Harvest May June March June Full sun 4 inches apart1 inch deep 7 10 days 85 92 dried START SEEDS OUTDOORS Dont plant too early; cold conditions prevent good bean germination. In late spring, when nights are securely above 55F (13C), sow seeds in well worked, fertile soil in full sun. Poke seeds in 1 inch deep and 4 inches apart in rows 1 1/2 to 2 feet apart. GROWING NOTES If first sowing comes up unevenly, replant right away; new seedlings catch up quickly. Bean seedlings are tempting treats to birds; watch carefully and protect with netting if necessary. HARVEST AND USE When the beans are hard and smooth inside dry and leathery pods, harvest the whole crop at once, or, if frost or excessive rain threatens, pull entire plants and finish drying in a sheltered spot. Shell out the completely dry beans by hand or put whole pods in a pillowcase and whack it on the ground to spill the beans from pods. Put cleaned, shelled beans in freezer for 3 to 4 days to eliminate any insects, then store in glass jars in a cool dry place. Note:freshly grown dry beans will cook faster than store bought ones. Soak overnight first, then cook up with a bay leaf, garlic and savory herbs.
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