Dwarf French Beans Aiguillon Phaseolus vulgaris Approx. 2500-4000 seeds per kilogram Dwarf French beans do not require the tall supports like their climbing cousins. They grow to about 60 cm tall and are tender, especially in late Spring and early Summer.
Aiguillon is a long, pencil-thin ‘haricot-vert’ type which we particularly enjoy for its fine taste and texture. The upright plants are strong and give high yields of tasty stringless beans which are ideal for cooking whole. Resistant to Anthracnose and Bean Mosaic Virus 1.
How to grow: Sow the seed directly into growing site in May. Sow 2 seeds, 5 cm deep and 20 cm apart. If both germinate thin leaving the strongest seedling. Just a few sticks and some wind protection will keep them upright. A small windbreak around the growing site – just 30-45 cm high – will help them get established. They do not like very acidic soils and we tend to raise the pH where French beans are to be grown in the rotation. You can start them off in pots or modules undercover from April and this can be useful to fill in any gaps in your direct sown rows. White or purple flowers give way to the young beans. Allow to grow until the pods are about 12 cm and harvest July onwards. Keep picking and try not to let the pods get too plump as they tend to go stringy. Succession planting will give you a continual supply all Summer long. Pests and diseases: Slugs can be a problem when the seedlings are small. Use an environmentally friendly slug killer if necessary. How to cook: The simplest way to enjoy your French beans, fresh from the garden, is to steam them until just tender. They are also essential in a Minestrone soup and Niçoise salad or baked in the oven with onions and tomatoes in a Greek style.
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