5/ 5

<h2 class=""><strong>Borlotto Lingua Di Fuoco Nano Bean Seeds (dwarf)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Borlotto Lingua di Fuoco (traditional Italian variety) sounds more like an opera with aphrodisiac qualities rather than one of the eldest varieties of Borlotto bean.</p> <p>Lingua di Fuoco literally translates as ‘Tongue of Fire’.</p> <p>Borlotto Lingua Di Fuoco' is a mid-early Bean, with a long, inflated pod containing seven cream coloured beans. The height of the plant is 45-50 centimetres and the pods themselves have a length of 14-15 cm. The grains are large and easily removed from the pods.</p> <p>Loved for their excellent flavour, colour and versatility, Borlotto is the most commonly used heritage bean in Italy for cooking, they are basically the Italian version of kidney beans. This dual-purpose variety can be eaten young in the pod either raw or cooked or can be shelled and used as a bean.</p> <p>The pods look wonderful in the garden and are stunning chopped into salads. Its gorgeous colour is almost whimsical as you break open the pods to retrieve the plump beans inside. With a creamy taste and a soft nutty consistency, it is quite the most beautiful bean in the world.</p> <p><strong>Where to grow:</strong></p> <p>Borlotto beans are grown just like runner beans. They prefer to grow in moist, fertile soil in a sunny, sheltered spot away from strong winds. Prepare the soil for planting by digging over and adding plenty of organic material, this will help to improve the soil's moisture-retaining ability and fertility.</p> <p>Beans can also be grown in pots. Choose pots at least 45cm (18in) in diameter and make sure there are plenty of drainage holes. Fill with a mixture of equal parts loam-based compost and loam-free compost.</p> <p><strong>Supporting plants:</strong></p> <p>If you wish to train the plant vertically, create support before planting. Either make a wigwam with canes, lashed together with string at the top, or create a parallel row of canes, which have their tops tightly secured to a horizontal cane. Add to the ornamental appeal of wigwams by planting a few fragrant sweetpeas alongside them. These will twine together as they climb, attracting pollinating insects to the beans, and providing flowers to pick at the same time as the crop</p> <p>Sowing: Sow indoors late April and May, outdoors in late May to June.</p> <p>Even when temperatures are not below freezing, cold air can damage bean plants, so don't plant too early. Plant outdoors only after the last frosts, May onwards. Sowing seeds early indoors gives a faster and more reliable germination rate. Beans sown directly outside often germinate poorly or get attacked by slugs.</p> <p>Avoid problems by sowing seeds in late April and May in pots or root trainers in the greenhouse. Robust young plants will be ready to plant outside within about 5 weeks, growing away far quicker than outdoor sowings.</p> <p>Sow a single bean seed, 4cm (1.5in) deep, in root trainers or into a 7.5cm (3in) pot filled with multipurpose compost. Water well, label and place on a sunny windowsill to germinate. Seedlings will be ready to plant out after about three weeks. Before planting, put in a cold frame to acclimatise.</p> <p>Alternatively, beans can be sown directly in the soil between the second half of May and the middle of June. Plant two seeds next to your support about 5cm (2in) deep. Water well. After germination remove the smaller and less robust of the two young plants. As they grow, ensure the plants continue to twine around their canes.</p> <p><strong>Cultivation:</strong></p> <p>Having shallow roots regular and plentiful watering is vital. Whilst they will prove drought tolerant, beans should be watered particularly heavily, twice a week in dry weather, both when the flower buds appear and once they're open, ensure maximum pod development. Mulch when conditions are dry.</p> <p>Don’t hoe around bean plants too deeply or you may damage the roots.</p> <p>Beans capture nitrogen from the air, so make sure the soil contains the other essential ingredients, phosphorus and potassium. So for the fertiliser use something like 10-20-10. They leave the soil nitrogen-enriched even after harvest</p> <p><strong>Harvesting: 55 days</strong></p> <p>Ready for harvesting as green pods after 55 days, or shelling semi-dry after 70 to 80 days. The more you pick, the more they produce. Most should bear pods from late July and cropping of all types can continue until the first frosts, or longer if plants are protected.</p> <p>Leave the pods on the plant until the shells have changed colour from green to a fully white and red colour. Check that beans inside have turned from green to similar colour to shells. Harvest and shell the beans</p> <p><strong>Storing:</strong></p> <p>The beans will store best if you remove the pods, spread them on trays and place them in a warm dry room for a few days to dry out completely before storing them in clean jars in a cool dry place. Discard any that are discoloured or damaged. The beans will then keep for a few years. Check them over periodically to make sure no insects have got in as you would with any store cupboard food.</p> <p>To cook the dried beans, they will need soaking first, they are best left overnight in a big bowl of water. While the soaking is not strictly necessary, it shortens cooking time and results in more evenly textured beans. In addition, discarding one or more batches of soaking water leaches out hard-to-digest complex sugars that can cause flatulence.</p> <p>Before using in a recipe, boil the soaked beans for at least 45 minutes, or boil for ten minutes, tip off the water and add fresh water, then bring to the boil again and boil for at least another 30 to 45 minutes. Don’t add salt to these first boilings as it can make the beans rather hard.</p> <p><strong>Origin:</strong></p> <p>Phaseolus vulgaris, the common bean, is a herbaceous annual plant domesticated in the ancient Andes and now grown worldwide for its edible bean, popular both dry and as a green bean. The leaf is occasionally used as a leaf vegetable, and the straw is used for fodder.</p> <p>The common bean is a highly variable species with a long history. Bush varieties form erect bushes 20 to 60cm (8 to 24in) tall, while pole or running varieties form vines 180 to 270cm (6 to 9ft) tall.</p> <p><strong>Nomenclature:</strong></p> <p>Borlotto beans are known as Saluggia Beans or Salugia in Piedmontese.</p> <p>Saluggia is a comune (municipality) in the Province of Vercelli in the Italian region Piedmont, located about 30 km northeast of Turin, it is renowned in Italy and abroad for the production of beans.</p> <p>In poorer areas of Italy where meat dishes were few and far between, beans were known as 'carne dei poveri’ meaning ‘the meat of the poor’. Funny how times change!</p> <p>Occasionally they are referred to as cranberry beans, from their mottled cranberry-red and ivory markings.</p> <p><strong>Translation:</strong></p> <p>In Italian, Borlotto is the singular form, while Borlotti is plural</p> <p>Fagiolo means bean, while Fagioli means beans.</p> <p>Nano means 'dwarf' and is the singular form, while Nani is plural</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 146 (5.5g)

5/ 5

<h2><strong>Bush Bean Seeds SUPERNANO GIALLO</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 10 (4,5g) seeds.</strong></span></h2> <p>This is considered the finest of the golden yellow bush Romano/Marconi beans, and something of a 'bush' version of Marvel of Venice. Black seeded. Strong growth in nicely compact plants, rich flavor, smooth texture. &nbsp;Sweet and tender.</p> <p>Botanical Name: Phaseolus vulgaris</p> <p>Est. Maturity: 59 days</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 136 (4,5g)

5/ 5

<h2 class=""><strong>BLACK TURTLE BEAN Seeds</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 20 (3,5g) seeds.</strong></span></h2> <p>The black turtle bean is a small, shiny variety of common beans (Phaseolus vulgaris), especially popular in Latin American cuisine, though it can also be found in Cajun and Creole cuisines of south Louisiana. Black beans (and all common beans) are native to the Americas, but have been introduced around the world. They are also used in Punjabi cuisine. In Punjabi, they are known as maa ki daal, but are used interchangeably with vigna mungo in countries such as the USA . They are often called simply black beans (frijoles negros, zaragoza, judía negra, poroto negro, caraota o habichuela negra in Spanish, and feijão preto in Portuguese), although this can cause confusion with other black beans.</p> <p>&nbsp;</p> <p><strong>Background</strong></p> <p>The black turtle bean has a dense, meaty texture, which makes it popular in vegetarian dishes, such as frijoles negros and the Mexican-American black bean burrito. It is a very popular bean in various regions of Brazil, and is used in the national dish, feijoada. It is also a main ingredient of Moros y Cristianos in Cuba, is a must-have in the typical gallo pinto of Costa Rica and Nicaragua, is a fundamental part of pabellón criollo in Venezuela, and is served in almost all of Latin America, as well as many Hispanic enclaves in the United States. In the Dominican Republic cuisine, it is also used for a variation of the Moros y Cristianos simply called Moro de habichuelas negras. The black turtle bean is also popular as a soup ingredient. In Cuba, black bean soup is a traditional dish, usually served with white rice.</p> <p>&nbsp;</p> <p>It is also common to keep the boiled water of these beans (which acquires a black coloring) and consume it as a soup with other ingredients for seasoning (known as sopa negra, black soup), as a broth (caldo de frijol, bean broth) or to season or color other dishes (aforementioned gallo pinto, for example).</p> <p>&nbsp;</p> <p>Samples of black turtle beans were reported in 2006 to contain total anthocyanins in their dried seed coats of 0−2.78 mg/g.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 52 (4g)

5/ 5

<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <div id="idTab1" class="rte"> <h2 id="short_description_content"><strong>WINGED BEAN Seeds (Psophocarpus tetragonolobus)</strong></h2> <h2><span style="color: #f70000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>The winged bean (Psophocarpus tetragonolobus), also known as the Goa bean, asparagus pea, four-angled bean, four-cornered bean, Manila bean, Mauritius bean, and winged pea, is a tropical legume plant native to New Guinea. It grows abundantly in hot, humid equatorial countries, from the Philippines and Indonesia to India, Burma, Thailand and Sri Lanka. It is widely known, yet grown on a small scale in Southeast Asia and Papua New Guinea. Winged bean is well-recognized by farmers and consumers in the Asian region for its variety of uses and disease tolerance. Winged bean is nutrient-rich, and all parts of the plant are edible. Leaves can be eaten like spinach, flowers can be used in salads, tubers can be eaten raw or cooked, seeds can be used in similar ways as the soybean. The winged bean is an underutilized species but has the potential to become a major multi-use food crop in the tropics of Asia, Africa and Latin America.</p> <p> </p> <p>The winged bean is a species that belongs to the genus Psophocarpus, a genus of 6-9 varying species. Species in the Psophocarpus genus are perennial herbs grown as annuals. They are generally considered to be from Africa. Species in the Psophocarpus species are capable of climbing by twining their stems around a support. Species in the Psophocarpus genus have tuberous roots and pods with wings.</p> <p> </p> <p><strong>Appearance</strong></p> <p>The winged bean plant grows as a vine with climbing stems and leaves, 3–4 m in height. It is an herbaceous perennial, but can be grown as an annual. It is generally taller and notably larger than the Common bean. The bean pod is typically 15–22 cm (6–9 in) long and has four wings with frilly edges running lengthwise. The skin is waxy and the flesh partially translucent in the young pods. When the pod is fully ripe, it turns an ash-brown color and splits open to release the seeds. The large flower is a pale blue. The beans themselves are similar to soybeans in both use and nutritional content (being 29.8% to 39% protein).</p> <p> </p> <p>There is abundant variation in the appearance of winged bean. The shape of its leaves ranges from ovate, deltoid, ovate-lanceolate, lanceolate and long lanceolate. The leaves of winged bean also vary in colour appearing as different shades of green.</p> <p> </p> <p>Stem colour is commonly green, but can vary from shades of green to shades of purple.</p> <p> </p> <p>Pod shape is most commonly rectangular, but can also appear flat. Pod colour may also vary from shades of cream, green, pink or purple. The exterior surface of the pod also varies in texture. Pods can appear smooth or rough depending on genotype. Seed shape is often round, but oval and rectangular seeds are also found. Seed colour changes based on environmental factors and storage conditions. Seeds may appear white, cream, brown or dark tan in appearance. The shape of winged bean tuberous roots also show variation.</p> <p> </p> <p><strong>Human consumption and nutrition</strong></p> <p>One of the advantages of the winged bean is its ability to produce food from many different parts of the plant.</p> <p> </p> <p>Pods- Can be eaten unripe as a crunchy vegetable, cooked or raw</p> <p> </p> <p>Seeds- Require cooking for 2–3 hours to destroy trypsin inhibitors and hemagglutinins that inhibit digestion.[4] Seeds can be roasted like peanuts and have nutrient value comparative to soy beans. Average about 35% protein and 17% oil.</p> <p> </p> <p>Roots-Can be eaten raw or cooked. Tubers are high in protein and nutrient rich. Tuberous roots have 20% protein, which is much higher than other edible roots.</p> <p> </p> <p>Leaves and Flowers- Can be eaten raw or cooked. Flowers and leaves also have a high protein content at 10-15%.</p> <p> </p> <p><strong>Germination</strong></p> <p>Winged bean is a self-pollinating plant but mutations and occasional outcrossing, may produce variations in the species. The pretreatment of winged bean seeds is not required in tropical climate, but scarification of seeds has shown to enhance the germination rate of seedlings. Seed soaking may also increase speed to germination, as is typical, and may be used in conjunction with scarification. Seedlings under natural field conditions have been reported to emerge between 5–7 days.</p> <p> </p> <p>It is recorded that winged bean can grow as fast or faster than comparative legume plants including soybeans. There is a 40-140 day period of germination from sowing to flowering of the winged bean plant. The pod reaches its full length and can be gathered to use as a vegetable 2 weeks after pollination. Three weeks after pollination, the pod becomes fibrous and after six weeks mature seeds can be harvested. Tuber development and flower production are dependent upon genotype and environmental factors. Some varieties of winged bean do not produce tuberous roots. The winged bean is a tropical plant, and will only flower when the day length is shorter than 12 hours, though some varieties have been reported as day-length neutral. All varieties of winged bean grow on a vine and must grow over a support. Some examples of support systems include: growing against exterior walls of houses, huts, buildings; supporting against larger perennial trees; stakes placed in the ground vertically; and structures made from posts and wires.</p> <p> </p> <p>Because the early growth of winged bean is slow, it is important to maintain weeds. Slow early growth makes winged bean susceptible to weed competition in the first 4–6 weeks of development. Khan (1982) recommends weeding by hand or animal drawn tractor two times before the support system of the winged bean is established.</p> <p> </p> <p>Winged bean can be grown without added fertilizer as the plant has a bacterium on the nodules of the roots that fixes nitrogen and allows the plant to absorb nitrogen. Factors that influence nitrogen fixation include, Rhizobium strain, interactions between strain and host genotype, available nutrients and soil pH.</p> <p> </p> <p><strong>Climate</strong></p> <p>Winged bean thrives in hot weather and favours humidity, but it is an adaptable plant. It is reported that the winged bean can adjust to the climate of the equatorial tropics. Winged bean production is optimal in humidity, but the species is susceptible to moisture stress and waterlogging. Ideal growing temperature is reported to be 25 degrees Celsius. Lower temperature is reported to suppress germination, and extremely high temperatures are detrimental to the yield of the plant.</p> <p> </p> <p>Moderate variations in the growing climate of winged bean can result in variations in yield. It is reported than growing winged bean in lower than favourable temperatures can increase tuber production. It is also reported that leaf expansion rate is higher in a warmer climate. In addition to adequate temperature, winged bean requires sufficient soil moisture at all stages of growth to produce high yields. Although the winged bean plant is indigenous to the humid tropics, it is possible for the plant to succeed in drier climate with plenty of irrigation. Success has been noted when the maturity of the plant and the drier part of the growing season correspond.</p> <p> </p> <p>The hot, humid, and relatively wet summers of the Mid-Atlantic/Northeast are sufficient to raise the plant to crop, though the shorter growing season and day-length flowering issues will restrict the timing and amounts of yields.</p> <p> </p> <p><strong>Uses</strong></p> <p>This bean has been called the "one species supermarket" because practically all of the plant is edible. The beans are used as a vegetable, but the other parts (leaves, flowers, and tuberous roots) are also edible. The tender pods, which are the most widely eaten part of the plant (and best eaten when under 1" in length), can be harvested within two to three months of planting. The flowers are often used to color rice and pastries. The flavor of the beans has a similarity to asparagus. The young leaves can be picked and prepared as a leaf vegetable, similar to spinach. The roots can be used as a root vegetable, similar to the potato, and have a nutty flavor; they are also much richer in protein than potatoes. The dried seeds can be useful as a flour and also to make a coffee-like drink. Each of these parts of the winged bean provide a source of vitamin A, vitamin C, calcium, iron, and other vitamins. The seeds contain 35% protein and 18% oil.</p> <p> </p> <p><strong>Potential</strong></p> <p>The winged bean is rich in protein and tocopherol, an antioxidant that increases vitamin A use in the body (National Research Council (U.S), 1975). Its ability to grow in heavy rainfall makes the species a good candidate to adequately nourish the people of tropical equatorial countries in Africa. The wing bean can also be used to produce winged bean milk made from water, winged beans, and emulsifier. Winged bean milk has similar characteristics as soymilk without the same bean-rich flavour. Winged bean has also been reported as an effective remedy for smallpox and as a cure for vertigo in Malaya.</p> <p> </p> <p>The winged bean also provides many opportunities for economic benefit. Many parts of the winged bean can be sold. Mature seeds can bring in a high price . There is evidence of smoked pods, uncooked tubers, cooked tubers, dry seeds, and leaves being sold in domestic markets in South East and South Asia. Winged bean also has the potential to be used as animal feed for livestock and poultry. The winged bean also has the potential to be used as a replacement for fish meal used to raise African catfish (Clarias gariepinus), a highly valued food fish in Africa. Feeding fish represents a large portion of operating cost for fish farmers and fishmeal is scarce and high-priced. Winged bean can be used as the primary protein source for fish feed to reduce farmer dependence on fish meal availability.</p> <p> </p> <p>Winged bean also shows potential as a cover crop and a restorative crop. Planting winged bean uniform with the ground can reduce weeds and function well as a cover crop. The winged bean can also function effectively as a restorative crop that can improve nutrient poor soil with nitrogen when it is turned over into the soil.</p> </div>

VE 186 (5 S)

5/ 5

<div id="idTab1" class="rte"> <h2 id="short_description_content"><strong>“Pinto” Bean Seeds (Phaseolus vulgaris)</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h2> <p>The pinto bean is a variety of common beans (Phaseolus vulgaris). It is the most common bean in the United States[1] and northwestern Mexico,[2] and is most often eaten whole in broth or mashed and refried. Either whole or mashed, it is a common filling for burritos. The young pods may also be harvested and cooked as green pinto beans.</p> <p>In Spanish, they are called frijol pinto, literally "speckled bean", and in South America it is known as the "poroto frutilla", literally "strawberry bean". In Portuguese, they are called feijão carioca in Brazil (literally "carioca bean") and feijão catarino in Portugal. It is named for its mottled skin (compare pinto horse), hence it is a type of mottled bean.</p> <p>This is the bean most commonly used for refried beans (fresh or canned) and in many dishes. Rice and pinto beans served with cornbread or corn tortillas are often a staple meal where meat is unavailable; the amino acids in this combination make it a complete protein source. This variety is often used in chili con carne, although the kidney bean, black bean, and many others may also be used in other locales.</p> <p>Pinto beans are commonly eaten beans in Brazilian cuisine (legumes, mainly common bean, are a staple food everywhere in the country, cultivated since 3000 BCE, along with starch-rich foods, such as rice, manioc, pasta and other wheat-based products, polenta and other corn-based products, potatoes and yams).</p> <p>In the southeastern part of the United States, pinto beans were once a staple of the people, especially during the winter months. Some churches in rural areas still sponsor "pinto bean suppers" for social gatherings and fund raisers.</p> <p>The alubia pinta alavesa, or the "Alavese pinto bean", a red variety of the pinto bean, originated in Añana,[3] a town and municipality located in the province of Álava, in the Basque Country of northern Spain. In October, the Feria de la alubia pinta alavesa (Alavese pinto bean fair) is celebrated in Pobes.</p> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 141 (8g)

5/ 5

<div id="idTab1" class="rte"> <h2><strong><em><span style="text-decoration: underline;" class="">Small Mexican red beans Seeds (Phaseolus vulgaris)</span></em></strong></h2> <h3><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h3> <p>Small Red Beans (Phaseolus vulgaris) are a plump, round bean with a deep brick red color. This bean is about 1/2" long with a mild flavor and firm texture and holds its shape well. Small Red Beans are also know as Habichuelas and Habas Pequenos Colorados. This is a bush bean rather than a vine bean. This is the bean which is famous in the Southern dish.</p> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 143 (2g)

5/ 5

<h2><strong>Pole Beans Seeds 'Cer Starozagorski'</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 15 (6g) seeds.</strong></span></h2> <div>A very fine old Serbia heirloom with broad flat green pods (15cm long) and dark beans. Very early to bear and the beans are delicious picked young and cooked whole. Also used in minestrone and for fresh shelling beans This is the dark seeded variety, height 50 - 60 cm. &nbsp;58-72 days.</div> <div>&nbsp;</div> <div>GROWING TIP: All beans and peas are legumes and benefit from "inoculating" with rhizobacteria. These bacteria do the work of taking gaseous nitrogen from the air and "fixing" or concentrating it in pink root nodules which then slough off, adding nitrogen to the soil in a form other plants can take up as a nutrient. Inoculating your beans and peas will increase germination, and the health of your plants, helping them growing large roots and thus healthier plants. Growing pole beans with corn provides an extra shot of nitrogen to the corn, a wonderful natural symbiotic relationship that the Native Americans understood very well. You will see a big difference in overall results. Healthy legumes should also be turned under the soil when production ends as they are excellent green manure for your next crops.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 142 (6g)

5/ 5

<h2><strong>Maş fasulyesi - Mung bean Tohumları (Vigna radiata)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>30 (2g) tohum paketi için fiyat.</strong></span></h2> <p><b>Mung fasulyesi</b><span>&nbsp;</span>(<span>&nbsp;</span><i>Vigna radiata</i><span>&nbsp;</span>alternatif olarak da bilinir),<span>&nbsp;</span><b>yeşil gram</b><span>&nbsp;</span>,<span>&nbsp;</span><b>maash</b><span>&nbsp;</span>veya<span>&nbsp;</span><b>moong</b><span>&nbsp;</span>Sanskritçe मुद्ग / mudga, a,<span>&nbsp;</span>bitki<span>&nbsp;</span>türleri<span>&nbsp;</span>içinde<span>&nbsp;</span>baklagil ailesi<span>&nbsp;</span>. Maş fasulyesi ağırlıklı yetiştirilir<span>&nbsp;</span>Hindistan<span>&nbsp;</span>,<span>&nbsp;</span>Pakistan<span>&nbsp;</span>,<span>&nbsp;</span>Bangladeş<span>&nbsp;</span>,<span>&nbsp;</span>Nepal<span>&nbsp;</span>, Sri Lanka,<span>&nbsp;</span>Çin<span>&nbsp;</span>, Tayvan,<span>&nbsp;</span>Kore<span>&nbsp;</span>,<span>&nbsp;</span>Güney Asya<span>&nbsp;</span>ve<span>&nbsp;</span>Güneydoğu Asya<span>&nbsp;</span>. Hem tuzlu hem tatlı yemekler bir madde olarak kullanılır.</p> <h2><span class="mw-headline" id="Description">Açıklama</span></h2> <p>Maş fasulyesi bir olan<span>&nbsp;</span>yıllık asma<span>&nbsp;</span>sarı çiçek ve bulanık kahverengi kapsüllere sahip.</p> <p>İngilizce kelime<span>&nbsp;</span><i>mung</i><span>&nbsp;</span>doğru 'moong' olarak telaffuz kökenli (ve olduğu gibi kullanılan) Hintçe kelime मूंग moong türetilmiştir gelen<span>&nbsp;</span>Sanskritçe<span>&nbsp;</span>kelime मुद्ग (mudga). Moong "Paasi Payaru", பாசி பயறு olarak Tamil dilinde denir.</p> <p>Maş fasulyesi birçok biridir<span>&nbsp;</span>türlerin<span>&nbsp;</span>son zamanlarda taşındı<span>&nbsp;</span>cins<span>&nbsp;</span><i>Phaseolus</i><span>&nbsp;</span>için<span>&nbsp;</span><i>Vigna</i><span>&nbsp;</span>. Türün yine sık sık yanlış olarak kabul edilmektedir<span>&nbsp;</span><i>Phaseolus aureus</i><span>&nbsp;</span>veya<span>&nbsp;</span><i>Phaseolus radiatus</i><span>&nbsp;</span>.</p> <h2><span class="mw-headline" id="Uses">Kullanımları</span></h2> <p>Maş fasulyesi yaygın Asya'da mutfaklarında kullanılmaktadır.</p> <h3><span class="mw-headline" id="Whole_beans_and_paste">Tüm fasulye ve yapıştırma</span></h3> <p>Tüm pişmiş mung fasulyesi genellikle yumuşayana kadar kaynatma ile kurutulmuştur fasulye hazırlanır. derileri kaldırıldığında Mung fasulyesi açık sarı bir renge bulunmaktadır. Maş fasulyesi ezmesi, kabuk ayırma pişirme ve kuru bir macuna fasulye pülverize edilerek yapılabilir.</p> <h4><span class="mw-headline" id="South_Asia">Güney Asya</span></h4> <p>Bütün maş fasulyesi de zaman zaman Hint mutfağında kullanılmasına rağmen, derileri olmadan fasulye daha yaygın kullanılır; ancak<span>&nbsp;</span>Maharashtra<span>&nbsp;</span>,<span>&nbsp;</span>Gujarat<span>&nbsp;</span>,<span>&nbsp;</span>Kerala<span>&nbsp;</span>ve<span>&nbsp;</span>Tamil Nadu<span>&nbsp;</span>, bütün maş fasulyesi (denilen<span>&nbsp;</span><i>pachai payaru<span>&nbsp;</span></i><i>பச்சை பயறு</i><span>&nbsp;</span>Tamilce) yaygın sıklıkla pirinç lapası (ile servis kuru hazırlık yapmak için kaynatılır<span>&nbsp;</span><i>Kanji</i><span>&nbsp;</span>கஞ்ஞி). Kabuklarından ayrılmış maş fasulyesi de tatlı çorba yapmak amacıyla bütün fasulye gibi benzer bir şekilde kullanılabilir.</p> <p>Bazı bölgesel içinde maş fasulyesi<span>&nbsp;</span>Hindistan mutfakları<span>&nbsp;</span>maş yapmak için onların dış kat arındırılır<span>&nbsp;</span><i>dal</i><span>&nbsp;</span>. Gelen<span>&nbsp;</span>Bangladeş<span>&nbsp;</span>ve<span>&nbsp;</span>Batı Bengal<span>&nbsp;</span>sıyrılmış ve bölünmüş fasulye olarak bilinen çorba gibi dal oluşturmak için kullanılır<span>&nbsp;</span><i>Moog dal</i><span>&nbsp;</span>(মুগ ডাল).</p> <p>Güney Hint Devletleri'nde<span>&nbsp;</span>Karnataka<span>&nbsp;</span>, Tamil Nadu,<span>&nbsp;</span>Telangana<span>&nbsp;</span>ve<span>&nbsp;</span>Andra Pradesh<span>&nbsp;</span>ve ayrıca Maharashtra bütün fasulye "Pesalu" adlı bir hazırlık baharat ve taze rendelenmiş hindistan cevizi ile görmüş buğulama<span>&nbsp;</span><i>పెసలు</i><span>&nbsp;</span>Telugu veya<span>&nbsp;</span><i>Usli</i><span>&nbsp;</span>içinde<span>&nbsp;</span>Kannada<span>&nbsp;</span>veya<span>&nbsp;</span><i>Sundal<span>&nbsp;</span></i><i>சுண்டல்</i><span>&nbsp;</span>Tamilce veya "Usal" उसळ Marathi.</p> <h4><span class="mw-headline" id="East_Asia">Doğu Asya</span></h4> <p>Çin mutfağı olarak, tüm maş fasulyesi bir hale getirmek için kullanılır<span>&nbsp;</span><i>tángshuǐ</i><span>&nbsp;</span>aksi anlamıyla tercüme, ya da tatlı, sözde "şekerli su",<span>&nbsp;</span><i>lǜdòu tángshuǐ</i><span>&nbsp;</span>için sıcak veya soğuk servis edilir.</p> <p>In<span>&nbsp;</span>Hong Kong<span>&nbsp;</span>, kabuğu çıkartılmış maş fasulyesi ve maş fasulyesi ezmesi içine yapılır<span>&nbsp;</span>dondurma<span>&nbsp;</span>veya dondurulmuş<span>&nbsp;</span>buz pops<span>&nbsp;</span>. Maş fasulyesi ezmesi Çin için ortak bir dolgu olarak kullanılır<span>&nbsp;</span>mooncakes<span>&nbsp;</span>içinde<span>&nbsp;</span>Doğu Çin<span>&nbsp;</span>ve<span>&nbsp;</span>Tayvan<span>&nbsp;</span>. Ayrıca<span>&nbsp;</span>Çin<span>&nbsp;</span>, haşlanmış ve kabuklu fasulye ejderha tekne festivali (端午節) sırasında yenen yapışkan pirinç köfte doldurarak olarak kullanılır. Fasulye de, yumuşayana kadar pişirilir harmanlanmış bir sıvıya, tatlandırılmış ve Çin'in birçok yerinde popüler bir içecek olarak servis edilebilir.</p> <p>Kore'de, derili maş fasulyesi batırılmış ve bazı su ile zemin kalın bir hamur elde etmek. Bu adı Kore krep için bir temel olarak kullanılan<span>&nbsp;</span>Bindae-Tteok<span>&nbsp;</span>(빈대떡).</p> <h4><span class="mw-headline" id="Southeast_Asia">Güneydoğu Asya</span></h4> <p>Filipinler'de,<span>&nbsp;</span><i>ginisáng Monggo</i><span>&nbsp;</span>(sotelenmiş maş fasulyesi güveç) olarak da bilinen<span>&nbsp;</span><i>Monggo guisado</i><span>&nbsp;</span>veya<span>&nbsp;</span><i>balatong</i><span>&nbsp;</span>, karides veya balık ile tüm maş fasulye iştah açıcı güveç olduğunu. Geleneksel cuma servis edilir<span>&nbsp;</span>Lent<span>&nbsp;</span>çoğunluk zaman,<span>&nbsp;</span>Roma Katolik<span>&nbsp;</span>Filipinliler geleneksel olarak etten uzak durması. Türevleri<span>&nbsp;</span><i>ginisáng Monggo</i><span>&nbsp;</span>da tavuk veya domuz eti ile yapılabilir.</p> <p>Maş fasulyesi ezmesi olarak da bilinen hamur işleri ortak dolum olduğu<span>&nbsp;</span><i>Hopia</i><span>&nbsp;</span>(veya<span>&nbsp;</span><i>Bakpia</i><span>&nbsp;</span>Endonezya, Filipinler popüler ve daha uzak olarak)<span>&nbsp;</span>Guyana<span>&nbsp;</span>(o olarak bilinir nerede<span>&nbsp;</span><i>siyah göz kek</i><span>&nbsp;</span>). Endonezya'da, maş fasulyesi da adlandırılan popüler bir tatlı atıştırmalık içine yapılır<span>&nbsp;</span><i>es kacang Hijau</i><span>&nbsp;</span>bir tutarlılığı vardır,<span>&nbsp;</span>lapa<span>&nbsp;</span>. Fasulye şeker, hindistan cevizi sütü ve biraz zencefil ile pişirilir.</p> <h4><span class="mw-headline" id="Middle_East">Orta Doğu</span></h4> <p>Ortadoğu'nun bazı bölgelerinde bir temel besin Mung fasulye ve pirinç. Hem maş fasulye ve pirinç anlamına maash wa ruzz adında bir pilav pirinç çanağı gibi birlikte pişirilir.</p> <h3><span class="mw-headline" id="Bean_sprouts">Fasulye filizi</span></h3> <p><span class="mw-headline"><span>Maş fasulyesi gündüz ışığının dört saat boyunca suda bırakmak ve karanlıkta günün geri kalanını harcayarak filizlenir. Maş fasulyesi filizi bir haftalık süre içinde dört saat boyunca suni ışık altında yetiştirilebilir. Genellikle sadece "fasulye filizi" denir. fasulye filizi tarifleri için denir, ancak, genellikle, mung fasulyesi ya da soya fasulyesi filizleri değinmektedir.</span></span></p> <p>Mung fasulyesi filizleri olduğu,<span>&nbsp;</span>tavada<span>&nbsp;</span>bir şekilde<span>&nbsp;</span>Çin<span>&nbsp;</span>genellikle ile, bir yemek bitkisel eşliğinde<span>&nbsp;</span>sarımsak<span>&nbsp;</span>,<span>&nbsp;</span>zencefil<span>&nbsp;</span>,<span>&nbsp;</span>soğan<span>&nbsp;</span>ya da lezzet eklemek için tuzlu kurutulmuş balık parçaları. Pişmemiş fasulye filizi doldurma kullanılan<span>&nbsp;</span>Vietnam<span>&nbsp;</span>yay silindirleri<span>&nbsp;</span>, hem de bir garnitür<span>&nbsp;</span><i>pho</i><span>&nbsp;</span>. Bunlar çeşitli önemli bir madde olan<span>&nbsp;</span>Malezya<span>&nbsp;</span>ve<span>&nbsp;</span>Peranakan mutfağı<span>&nbsp;</span>dahil,<span>&nbsp;</span><i>karakter kway teow</i><span>&nbsp;</span>,<span>&nbsp;</span><i>hokkien mee</i><span>&nbsp;</span>,<span>&nbsp;</span><i>mee rebus</i><span>&nbsp;</span>ve<span>&nbsp;</span><i>pasembor</i><span>&nbsp;</span>.</p> <p>Kore'de, hafifçe maş fasulyesi filizi, denilen pişmiş<span>&nbsp;</span><i>sukjunamul</i><span>&nbsp;</span>(: 숙주 나물 Hangul'u), genellikle Garnitür olarak sunulmaktadır. Bunlar edilir<span>&nbsp;</span>beyazlatılmış<span>&nbsp;</span>hemen soğuk su içinde soğutulur, (az bir dakika için kaynayan su içine yerleştirilir) ve susam yağı, sarımsak, tuz ve genellikle diğer bileşenlerle karıştırılır. Filipinler'de, maş fasulyesi filizi içine yapılır<span>&nbsp;</span><i>lumpia</i><span>&nbsp;</span>denilen rulo<span>&nbsp;</span><i>lumpiang togue</i><span>&nbsp;</span>.</p> <p>Hindistan'da, maş fasulyesi filizi yeşil biber, sarımsak ve Gujarat eyaletindeki diğer baharatlarla pişiriliyor.</p> <p>In<span>&nbsp;</span>Endonezya<span>&nbsp;</span>gıda sıklıkla gibi dolgu olarak kullanılan<span>&nbsp;</span><i>Tahu Isi</i><span>&nbsp;</span>gibi birçok yemekler (dolma tofu) ve tamamlayıcı madde<span>&nbsp;</span><i>rawon</i><span>&nbsp;</span>ve<span>&nbsp;</span><i>soto</i><span>&nbsp;</span>.</p> <p>Kuzey Çin ve Kore'de<span>&nbsp;</span>soya<span>&nbsp;</span>filizi, denilen<span>&nbsp;</span><i>kongnamul</i><span>&nbsp;</span>Korece, daha yaygın çeşitli yemekler kullanılır: (콩나물 hangul). Bunlar küçük miktarlarda içerdiklerinden "mavi lahanası" toksik olan<span>&nbsp;</span>hidrojen siyanür<span>&nbsp;</span>patates filizi yaptığı gibi.</p> <h3><span class="mw-headline" id="Starch">Nişasta</span></h3> <p>Mung fasulyesi<span>&nbsp;</span>nişastası<span>&nbsp;</span>yer mung fasulyelerinden alınan ekstre edilir, şeffaf hale getirmek için kullanılan<span>&nbsp;</span>selofan erişte<span>&nbsp;</span>, aynı zamanda fasulye iplik erişte, fasulye parçacıkları, cam erişte olarak bilinen (<span>&nbsp;</span><i>Fensi</i><span>&nbsp;</span>(粉絲),<span>&nbsp;</span><i>tung Hoon</i><span>&nbsp;</span>(冬粉),<span>&nbsp;</span><i>tavır</i><span>&nbsp;</span>,<span>&nbsp;</span><i>bun Tàu</i><span>&nbsp;</span>, veya<span>&nbsp;</span><i>Tao BUN</i><span>&nbsp;</span>). Sıcak suda ıslatılır zaman Selofan erişte yumuşak ve kaygan hale gelir. Maş fasulyesi yaprak ya da yeşil fasulye yaprak denilen selofan erişte bir varyasyonu, de mevcuttur.</p> <p>Kore'de, bir jöle adı<span>&nbsp;</span><i>nokdumuk</i><span>&nbsp;</span>(hangul: 녹두묵 aynı zamanda adı<span>&nbsp;</span><i>cheongpomuk</i><span>&nbsp;</span>; hangul: 청포묵), mung fasulye nişasta yapılır; ilavesiyle sarı renkli benzer bir jöle,<span>&nbsp;</span>gardenya<span>&nbsp;</span>boyama, adı<span>&nbsp;</span><i>hwangpomuk</i><span>&nbsp;</span>(hangul: 황포묵).</p> <p>Kuzey Çin'de, maş fasulyesi sütü denir<span>&nbsp;</span><i>liangfen</i><span>&nbsp;</span>çok popüler bir yiyecek yaz aylarında ise, (soğutulmuş fasulye jöle anlamına涼粉).<span>&nbsp;</span>Jidou liangfen<span>&nbsp;</span>Çin'in güneyindeki Yunnan maş fasulyesi jöle gıda başka lezzet vardır.</p> <p>Mung vurucu isimli krep yapmak için kullanılan<span>&nbsp;</span><i>pesarattu</i><span>&nbsp;</span>içinde<span>&nbsp;</span>Andra Pradeş<span>&nbsp;</span>, Hindistan ve adlandırılmış krep<span>&nbsp;</span><i>Bindaetteok</i><span>&nbsp;</span>Kore'de. (Nişasta içeriği ~ 56.82%)</p> <h2><span class="mw-headline" id="History_of_domestication_and_cultivation">evcilleştirme ve ekimi tarihçesi</span></h2> <p>Maş fasulyesi içinde evcilleştirilmiş<span>&nbsp;</span>Pers<span>&nbsp;</span>(onun atası (İran),<span>&nbsp;</span><i>Vigna radiata</i><span>&nbsp;</span>alttür<span>&nbsp;</span><i>sublobata</i><span>&nbsp;</span>) vahşi oluşur.</p> <p>Karbonlaşmış maş fasulyesi Hindistan'da birçok arkeolojik alanlarda keşfedildi. Erken buluntular sahip bölgeler doğu bölgesini kapsar<span>&nbsp;</span>harappan<span>&nbsp;</span>modern devlet yaklaşık 4.500 yıl geriye tarih bulur Pencap ve Haryana medeniyet, ve Güney Hindistan<span>&nbsp;</span>Karnataka<span>&nbsp;</span>geri fazla 4.000 yıldan daha tarih bulur. Bazı bilginler bu nedenle Hindistan'ın kuzeybatısındaki ve güneyindeki iki ayrı domestications anlaması. Güney Hindistan'da 3,500 3,000 yıl önce büyük tohumlanmamış maş fasulye evrim için kanıt yoktur. By yaklaşık 3500 yıl önce maş fasulyesi yaygın Hindistan boyunca yetiştirildi.</p> <p>Ekili maş fasulyesi sonra Hindistan'dan Çin ve Güneydoğu Asya'da yayıldı. Güney Tayland Khao Sam Kaeo yerinde Archaeobotanical araştırma maş fasulyesi en az 2.200 yıl önce tarafından Tayland'da gelmişti olduğunu gösterir.</p> <p>Üzerinde bulur<span>&nbsp;</span>Pemba Island<span>&nbsp;</span>Svahili ticaretin döneminde 9. veya 10. yüzyılda, maş fasulyesi ayrıca Afrika'da yetiştirilmek üzere geldiğini göstermektedir.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 140 (2g)

5/ 5

<h2 class=""><strong>Dev Beyaz Fasulye Tohumları Fasolia Gigantes</strong></h2> <h2><span style="color: #ff0000;"><strong>5 tohum paketi için fiyat.</strong></span></h2> <p>Dev Beyaz Fasulye, fasulye çorbası, fırında kuru fasulye (tereyağlı fasulye), Yunan salatası, vb.Gibi birçok farklı yemek yapma geleneğidir. Kuşkusuz sağlıklı, doğal yiyeceklerdir ve kendilerini olumlu bir şekilde Akdeniz diyeti.</p> <p>Geleneksel olarak Dev Beyaz Fasulye diğer yan yemeklerin yanında meze olarak servis edilir. Ancak, bu yemek öğle yemeği için yenecek kadar dolduruyor. Bu doyurucu meze soğuk sonbahar ve kış aylarında popülerdir. Birçok Yunan yemeğinde olduğu gibi, domates sosu damlamalarına daldırma için ekmek kullanılır.</p> <p>Genel olarak, Dev Beyaz Fasulye sağlıklı ve besleyici bir besindir. Domateslerden gelen antioksidanlar ve diğer sebzelerden gelen lifler için zengin bir kaynaktır ve sosis ve peynir hariç tutulursa vejetaryenler ve veganlar için uygundur.</p> <p><strong>Bu fasulye% 100 doğaldır, bu melez veya mutant bir ürün değildir.</strong></p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 221

5/ 5

<div id="idTab1" class="rte"> <h2><strong>Dwarf Bean Seeds ’Maxidor’</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 20 (7g) seeds.</strong></span></h2> <div>Dwarf bean, with rounded, yellow, stringless pods that can be used in a fresh, canned or frozen state.</div> <div>The beans are white and ovoid-shaped.</div> <div>Plant height: 50 - 55cm.</div> <div>Vegetation period: 54 - 57 days.</div> <div>Minimum temperature for germination:180C</div> <div>Bean pod color: yellow</div> <div>Bean pod length: 13 - 15cm</div> <div>Pod thickness: 0,9 - 1,1cm</div> <div>Cultivation method: direct seeding.</div> <div>Cultivated ground: open field, protected crops</div> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 57 (7.5g)

5/ 5

<h2><strong>Climbing Green Bean 'Fasold' Seeds (Phaseolus vulgaris)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Early cropping Climbing Bean 'Fasold' bears decorative mauve flowers followed by huge harvests of superb flavored French Beans. The long, fleshy, stringless pods are produced over a long period and are slow to develop seeds. With a less vigorous, semi-climbing habit, this variety is ideal for growing under glass for the earliest crops.</p> <p><strong>Height: 180cm (70”).</strong></p> <p><strong>Spread 30cm (12”).</strong></p>

VE 154 (3,5g)

5/ 5

<div id="idTab1" class="rte"> <h2 id="short_description_content"><strong>Vegetable Bean Seeds Merveille de Piemonte</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 10 (3g) seeds.</strong></span></h2> <p>A spectacular French Bean that loses its purple markings in the pan and turns green. These long beans (approx. 16-20 cm) taste terrific! They taste great as a cooked dry bean too!</p> <p>So-called 'stringless' French Beans are considered the tastiest. It is actually hard to find them with 'string' nowadays as most modern cultivars are stringless.</p> <p>&nbsp;</p> <p>There are also yellow French Beans which a called Butter Beans when dried - not surprisingly because of the colour. They have a somewhat milder flavour than the green variety.</p> <p>&nbsp;</p> <p>French Beans are tastiest when eaten shortly after picking but they will last several days in the fridge. Chop into 2 cm pieces and steam or boil - but not too long as they are best when still crunchy. A short turn in the wok is great too! French Beans freeze well too although they may loose some of their crispiness. Chop finely and blanche them before freezing.</p> <p><strong>Special Directions For Short Season Climates </strong></p> <p><strong>SOWING:&nbsp;</strong>Plant outdoors in late spring after weather has warmed and all dan-ger of frost has passed. Plant 4 to 6 seeds per pole in hills. Plant seeds on their side covering seed with 1 to 1 1/2 inches of fine soil firmed down.&nbsp;</p> <p><strong>SPACING:</strong> Provide 2 1/2 to 3 feet between hills. When planted in rows space rows 3 feet apart.</p> <p><strong>THINNING:</strong> Thin to 3 strongest plants per pole in hills, when they are about 4 inches tall. Thin to 4 to 6 inches apart in rows.</p> <p><strong>GERMINATION:&nbsp;</strong>1 to 2 weeks depending upon soil and weather conditions. Keep soil moderately moist during germination.</p> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 138 (3g)

5/ 5

<div id="idTab1" class="rte"> <h2><span style="text-decoration:underline;"><em><strong>Bean Seeds 'Marvel of Venice' (Phaseolus vulgaris)<br /></strong></em></span></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <div> <div><span>The Marvel of Venice bean is produced on a large climbing vine that creates long slender bean pods. The outer skin of the Marvel of Venice bean ranges from a light to honey yellow color and can be from seven to ten inches in length. Inside it contains petite beans which depending upon variety can be black or white in color. When young the bean pod is edible in its entirety and offers a sweet bean flavor and tender yet meaty texture. Look for fresh beans whose pods are firm and unblemished, beans should be crisp and snap when you break off the tip of the pod. </span><br /><h2>Seasons/Availability</h2> <span>Marvel of Venice beans are available in the summer and early fall months. </span><br /><h2>Current Facts</h2> <span>The Marvel of Venice bean, botanically known as part of Phaseolus vulgaris, is a romano type bean and a pole variety that grows in a vining fashion. Romano beans are also further categorized as a European snap bean type and are thought to be a predecessor of the modern snap bean. An heirloom, Italian bean the Marvel of Venice bean is sought after for its superior fresh bean flavor which is rich and buttery. Romano type beans such as Marvel of Venice are unique among other beans and are recognizable by their meaty texture and flattened shape. </span><br /><h2>Nutritional Value</h2> <span>Marvel of Venice beans contain a significant amount of vitamin C and also offer some protein, vitamin A, calcium, iron and fiber. </span><br /><h2>Applications</h2> <span>Marvel of Venice beans can be used whole when fresh in both raw and cooked preparations. Additionally, bean pods can be left on the vine to fully mature and dry out then the inner beans removed and utilized as a dried or shelling bean. Marvel of Venice beans can be braised, steamed, simmered, grilled, deep-fried and sautéed. Add lightly cooked or raw beans to salads or serve alongside dips as a crudité. The beans offer a meaty texture when cooked and can stand up to prolonged cooking preparations making them an excellent addition to stews, soups or served braised as a side dish. Their flavor pairs well with tomatoes, garlic, shallots, fennel, lemon, dried red chile, olive oil, balsamic vinegar, fresh herbs, butter, pancetta, hazlenuts, pecorino and parmasean cheese. Beans will keep best if stored in a plastic bag, refrigerated and used within five to seven days. </span><br /><h2>Ethnic/Cultural Info</h2> <span>Also known as Meraviglia di Venezia in its native Italy the Marvel of Venice is classically used there in the tomato sauce based dish, fagiolini al’uccelletto. Romano type beans such as Marvel of Venice are the preferred bean of Italian cuisine and appear in many summer and fall preparations. The Marvel of Venice bean’s popularity extends to France and Spain as well as to Austria and Germany where it is sold under the name Rheingold. </span><br /><h2>Geography/History</h2> <span>Marvel of Venice beans are an heirloom romano variety bean believed to be native to Italy. Romano type beans are native to southern Europe and are known to be the snap bean of Europe. Be sure to provide adequate support when planting as the Marvel of Venice bean pods grow on vigorous vines that can climb up to seven feet of support trellis or poles. The white seeded variety is known to produce beans earlier in the season than the black seeded type. Like most beans they are not frost tolerant and prefer warm growing conditions with soil temperatures above sixty degrees. Plants can provide significant yields in ideal growing conditions and beans should be harvested frequently to prolong production. </span></div> <div> </div> <div><strong>GROWING TIP:</strong> All beans and peas are legumes and benefit from "inoculating" with rhizobacteria. These bacteria do the work of taking gaseous nitrogen from the air and "fixing" or concentrating it in pink root nodules which then slough off, adding nitrogen to the soil in a form other plants can take up as a nutrient. Inoculating your beans and peas will increase germination, and the health of your plants, helping them growing large roots and thus healthier plants. Growing pole beans with corn provides an extra shot of nitrogen to the corn, a wonderful natural symbiotic relationship that the Native Americans understood very well. You will see a big difference in overall results. Healthy legumes should also be turned under the soil when production ends as they are excellent green manure for your next crops.</div> </div> </div>

VE 169 (3.5g)

5/ 5

<div id="idTab1" class="rte"> <div id="idTab1" class="rte"> <h2><strong>Blue Lake Bush Beans Bean Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 (2,5g) seeds.</strong></span></h2> <div>55 days. The unique flavor and slow fiber and seed development in the pod make this strain popular for fresh market or processing. Yellow, pods average 6 in./15 cm, dwarf bushy plants are tolerant to BV-1; NY-15.</div> <div>SOWING RATE: 2 oz./57 g sows 18 ft./6 m of row; 1/2 lb./227 g sows 75 ft./23 m; 60-80 lbs./27-36 kg per acre depending on variety. Most growers plan for 100,000-105,000 live plants per acre by sowing 110,000-115,000 seeds per acre @ 90% germ.</div> <div>CULTURE: Sow every 10 days - from May 20th. (use Captan treated seed for early sowings) providing the soil temperature is 60°F/16°C until July 30th. Untreated seed should not be planted until ground temperature reaches an average daytime temperature of 65?F/18?C (In our region - June 10th.). Granular Nature's Aid applied in the row will increase yields for both treated and untreated seed. Space seeds 2-4 in./5-10 cm apart, in rows 24-30 in./61-76 cm apart. Sow beans fairly shallow - about 1 in./25 mm deep (1 1/2 in./3cm maximum). Most commercial growers fertilize before sowing. Smaller growers can apply after sowing in bands 2 in./5 cm deep, on each side of the seeded row. In either case, seed must not touch concentrated fertilizer.</div> <div>&nbsp;</div> <div>GERMINATION: Beans require a minimum soil temperature of 60°F/16°C and a maximum of 75°F/24°C. They will not germinate properly if planted too deeply or too early in cold wet ground.</div> <div>CULTIVATION: Do not cultivate after a rain or too early in the morning when plants are wet. This causes bean rust, anthracnose or blight and helps to spread mosaic. Improper use of rotary hoes by the grower, can destroy 10% of the emerging crop.</div> <div>INSECT DAMAGE: Watch out for ground hogs or woodchucks as the tender shoots emerge from the soil. Chief villain is the Mexican Beetle which can be controlled with Sevin or Malathion as it appears or dust with Rotenone. If you are organic, try planting marigolds between the rows or garlic in each hill of beans. As a last resort introduce praying mantis and hope they don't wander into your neighbor's fields for their next meal. 2 oz./57 g contains 150 - 200 seeds.</div> <div>&nbsp;</div> <div>MATURITY DATES: Since beans are very sensitive to cool soil temperatures, all our days to maturity are calculated from germination to harvest. Just like sweet corn, colder clay loam soils can delay emergence on earlier 47-54 day varieties, especially if you choose white seeded types. On sandy loam or gravel soils, where heat units are higher, the dates should be accurate. Allow 5-7 days more on cold, wet soils. Wet weather will cause runners.</div> </div> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 137 (2,5g)

5/ 5

<h2 style="font-size: 2rem;" class=""><strong>Fassolia Gigantes-Elefantes Kastorias Bean Seeds</strong></h2> <h2 style="font-size: 2rem;" class=""><span style="color: #f80000;"><strong>Price for Package of 10 (20g) seeds.</strong></span></h2> <div>Greek "Gigandes" beans for culinary use. The Greek giant beans, are a traditional Greek food, used in several Greek gourmet recipes, such as bean soup, baked beans in the oven (butter beans), Greek salad, etc. Undoubtedly they are a healthy, natural food and favorably place themselves in a Mediterranean diet.</div> <div>Traditionally, gigandes plaki are served as a meze alongside other side dishes. However, this dish is filling enough to be eaten for lunch. This hearty meze is popular during the cold fall and winter months. As with many Greek dishes, bread is used to dip in to the tomato sauce drippings.</div> <div>Overall, gigandes plaki is a healthy and nutritious food. It is a rich source for anti-oxidants from the tomatoes, and fiber from the other vegetables, and is suitable for vegetarians and vegans if the sausages and cheese are excluded.</div> <div>These beans are 100% natural, this is not a hybrid or mutant product.&nbsp;</div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 220 (20g)