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Climbing snap bean Phénomène

Phaseolus vulgaris Phénomène
Common bean, French bean, Green bean

4,8/5
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Picked every two or three days between 15 and 25 cms .... have threads!!!!!!

François, 13/08/2021

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This plant carries a 6 months recovery warranty

More information

Value-for-money
A climbing variety forming wide green and flat pods, 25cm (10in) long, arranged in clusters. It boasts an excellent yield and reaches its full taste potential when the pods are 12 to 15cm (5 to 6in) long. In a later harvest, it will reveal its beautiful white beans.
Ease of cultivation
Beginner
Height at maturity
2 m
Spread at maturity
50 cm
Soil moisture
Moist soil
Germination time (days)
14 days
Sowing method
Direct sowing, Sowing under cover
Sowing period March to August
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F
M
A
M
J
J
A
S
O
N
D
Flowering time May to July
J
F
M
A
M
J
J
A
S
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D
Harvest time May to October
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Description

Phaseolus vulgaris 'Phenomenon' is a variety of mange-tout that forms large, flat, green pods, measuring 25cm (10in) long, arranged in clusters. It boasts an excellent yield and reaches its full taste potential when the pods are 12 to 15cm (5 to 6in) long. In a later harvest, it will reveal its beautiful white beans.

 

You can grow this bean up bamboo stalks arranged in a teepee or Canadian tent shape. Not only will this enhance your harvest, but it will add an attractive element to the garden. Place several seeds in a small hole at the base of each support. Each plant produces a multitude of pale-pink to white flowers in spring, followed by a bountiful fruiting starting in July. Harvesting can start from July and last until the first frost. Regular picking - every 3 to 4 days - encourages the production of new pods. Climbing beans have a high yield and a longer harvest period compared to dwarf varieties.

Whether consumed for its pod or its seed, the bean is a highly appreciated vegetable in gardens because it is very easy to grow. It is so reliable that the gardener knows the exact date of its first harvest, which is 60 days after sowing.

Discovered in the New World and acclimatised in Europe from the 16th century onwards, the bean has now become an essential legume in diets all over the world. Native Americans cultivated it for its dried seeds. In the 18th century, the Italians initiated the consumption of the whole pod by picking it immature.

The bean is a vine-plant with indeterminate growth. Primitive varieties are all climbing and require support. Later, for practical reasons, dwarf varieties were selected, but they all have tendrils that can wrap around a support.

The pods are generally green, sometimes yellow (butter beans), striped with red, or even amethyst. Among the varieties that are eaten at the fine or extra-fine stage, there are string beans that develop strings when fully ripe. Then the pod becomes parchment-like and loses its taste quality.

The snap bean is generally fleshier and can be consumed entirely, with both the seeds and the pods, even when fully ripe. The more recently created stringless-snap beans can be consumed when young and extra-fine until they become fleshier like a snap bean, as they do not form strings.

Among the shell beans (i.e., beans whose seeds are consumed), a distinction is made between the harvest of fresh beans and that of dry seeds, which is done 90 days after sowing.

Immature green pods are rich in vitamins A, B9, and C, as well as trace elements and minerals. Dry beans are also very rich in vitamin C, trace elements, and especially vegetable proteins.

 

Harvest: the harvest of fresh beans or young pods begins 60 days after sowing. For fresh beans, harvest before the pods start to dehydrate and develop wrinkles. The beans should barely take on their colour. For the consumption of pods, the harvest should take place every 2 or 3 days, both at the fine and extra-fine stage for string beans. Harvest dry beans by cutting the whole plant and hanging it in a dry and airy place. They can be shelled as needed.

Storage: freezing pods is currently the most common method of preservation. To do this, they should be trimmed, washed, blanched for 5 to 6 minutes in boiling water, and then plunged into cold water before drying them with a clean towel. Once packaged, the beans can be placed in the freezer at -18°C (-0.4°F). However, canning is regaining its popularity among an increasing number of consumers due to the taste qualities inherent in this preservation method. Like with freezing, trim, wash, blanch, and then plunge the beans into cold water. Then place them in jars, filling them with salted boiling water. Seal the jars and sterilise them in a pressure cooker or with a steriliser for 1 hour and 30 minutes over medium heat. To do this, completely cover the jars with water after securing them well. Completely dry bean seeds can be stored for up to one year in good conditions, such as in airtight jars.

The gardener's tip: like all members of the Fabaceae family, beans can fix nitrogen from the air in the soil through a plant-bacteria symbiosis. They can regenerate soils. Beans can be incorporated into crop rotation after mixing in green manure.

Beans are not very demanding in terms of nutrients. Traditionally, the cultivation of beans in Central and South America is associated with the cultivation of squash and corn, forming a beneficial triad. This association is locally called Milpa. Beans also work well with aubergine, carrots, cabbage, potatoes, and radishes as they mutually protect each other. However, avoid planting them near alliums or fennel, as their growth will be inhibited.

A spray of nettle manure is an effective control of aphids. It also strengthens the plants that have benefited from it.

Harvest

Harvest time May to October
Type of vegetable Fruit vegetable
Vegetable colour green
Size of vegetable Medium
Interest Flavour, Nutritional value, Productive
Flavour Sweet
Use Cooking

Plant habit

Height at maturity 2 m
Spread at maturity 50 cm
Growth rate normal

Foliage

Foliage persistence Deciduous
Foliage colour green
Aromatic? Fragrant foliage when creased

Botanical data

Genus

Phaseolus

Species

vulgaris

Cultivar

Phénomène

Family

Fabaceae

Other common names

Common bean, French bean, Green bean

Origin

Central America

Annual / Perennial

Annual

Product reference18031

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Planting and care

Soil preparation

It likes light, moist but not damp, nutrient-rich soil. However, it does not appreciate soils that are too chalky or too acidic. Prepare the soil by digging to a depth of 20cm (8in), without turning the soil. Add compost or well-decomposed manure. Do not sow the bean in soil that has been recently limed as this causes hardening and loss of the pod's taste quality.

Sowing under cover

Sow as early as mid-March under glass or in tunnels. It is a frost-sensitive vegetable and requires a minimum soil temperature of 15°C (59°F). The glasshouses should face south or west. Only ventilate them during the warm hours of the day. Only remove any protection when there is no longer a risk of frost.

Sowing in open ground

Sow from April in southern regions, or from May when the soil is sufficiently warmed up and there is no longer a risk of frost. Dig furrows 3 to 4cm (1 to 2in) deep, spaced 40cm (16in) apart. Sow your seeds with a spacing of 5 to 7cm (2 to 3in), or in groups of 4 to 5 seeds spaced 40cm (16in) apart in all directions. Cover the soil and lightly tamp it down with a rake. When the plants reach a height of 20cm (8in), hill up the stems to provide support.

The first harvests take place approximately 60 days after sowing and continue until the end of October. Sow beans every 15 days for a continuous harvest until the end of autumn.

There are different types of support for climbing beans: Canadian tent, teepees, on nets, or trellises. Any tall structure can become the support for this type of bean, which then takes on a very aesthetic appearance.

 

 

 

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Seedlings

Sowing period March to August
Sowing method Direct sowing, Sowing under cover
Germination time (days) 14 days

Care

Soil moisture Tolerant
Disease resistance Very good
Pruning No pruning necessary

Intended location

Type of use Vegetable garden
Hardiness Hardy down to -1°C (USDA zone 10a) Show map
Ease of cultivation Beginner
Exposure Sun
Soil pH Any
Soil type Silty-loamy (rich and light), 130
4,8/5
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Available in 3 sizes

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