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This traditional and rustic variety is recommended for making preserves.
Advice Vilmorin :
To successfully sow, sow sunny exposure in a light, healthy and properly warmed soil because the beans fear the cold.
"Eattout" beans can be harvested up to an advanced stage of development because they do not make yarn or parchment.
1. Sows: Sow from late April to July 4 to 5 seeds in small shallow holes (called poquets) 40 cm apart, or in lines 40 cm apart by sowing a seed every 5 cm. Be careful not to bury your seeds more than 2-3 cm deep. A few days after lifting, lightly work the soil on the surface (binez) to eliminate possible weeds and aerate the soil.
2. Buttage: When your bean feet are 10 to 12 cm long, bin a second time and then bring some soil back to the feet of your beans.
3. Harvest: Harvest from July to September every 5 to 7 days.
Beans like the proximity of the savory which has a preventive action against aphids.
Technical fact sheet
Variété ancienne et assez productive que je cultive depuis des années sans souci; aussi bon en filet qu'en mange-tout. Très bien pour milieu de saison. Son seul point faible pour moi: résiste assez mal à la sécheresse.
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