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Dwarf Bean with Boston string

Phaseolus vulgaris Boston
Dwarf French Bean

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Good harvest

Alain B., 06/10/2018

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More information

Graden Merit
A variety producing dark green pods, 15cm (6in) long, straight, fleshy, and round in section. This French bean allows for a long harvest from May to September. Sow from February to July.
Ease of cultivation
Beginner
Height at maturity
45 cm
Spread at maturity
30 cm
Soil moisture
Moist soil
Germination time (days)
14 days
Sowing method
Direct sowing, Sowing under cover
Sowing period February to July
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M
A
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J
J
A
S
O
N
D
Flowering time May to August
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F
M
A
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Harvest time May to September
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Description

The Boston Dwarf Bean produces dark green pods that are 15cm (6in) long, straight, fleshy, and round in cross-section. They develop an excellent flavour that is perfect for Niçoise salads or dishes where simplicity allows this bean to shine.
The compact and bushy appearance of the plants makes them ideal for small spaces: at only 45cm (18in) tall, they can easily be placed on a windowsill or in a corner of a balcony for easy access to their precious fruit.
This Boston Bean produces long clusters abundantly over a long period. In fact, you can harvest it from May to September after sowing from February to July. The RHS has also recognised the qualities of this variety by awarding it the highly coveted Garden Merit prize.

Whether consumed for its pod or its seed, beans are highly appreciated vegetables in gardens because they are very easy to grow. They are so punctual that gardeners know the exact day when they will have their first harvest, which is 60 days after sowing.

Discovered in the New World and acclimatised in Europe from the 16th century onwards, beans have now become an essential legume in diets all around the world. Native Americans cultivated them for their dried seeds, but it was the Italians who, in the 18th century, introduced the consumption of the whole immature pod.
Beans are climbing plants with indeterminate growth. The primitive varieties are all climbers and require support. Later, for practical reasons, dwarf varieties were selected, but they all have tendrils that can wrap around a support.
Pods are usually green, sometimes yellow, striped with red, or even amethyst. Among the varieties that are eaten when fine or extra fine, there are string beans that have threads when fully ripe. Then the pod becomes parchment-like and loses its taste.
The snap bean is generally more fleshy and can be consumed entirely, 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, or when more fleshy like a snap bean, as they do not develop strings.

Among the shell beans (i.e., beans where only the seeds are consumed), a distinction is made between harvesting fresh beans and dry beans, which is done 90 days after sowing.

Immature green bean 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.

 

Harvesting: Harvesting fresh beans or young pods begins 60 days after sowing. For fresh beans, it should be done before the pods start to dehydrate and develop wrinkles. The beans should barely start to take on their colour. For pod consumption, harvest every 2 or 3 days when they are fine or extra fine for string beans. Harvesting dry beans involves cutting the entire plant and hanging it in a dry and airy place. They can be shelled as needed.

Storage: Freezing pods is the most common method of preservation today. To do this, trim, wash, blanch for 5 to 6 minutes in boiling water, then plunge into cold water before drying with a clean towel. Once placed in a bag, the beans can be stored in the freezer at -18°C (-0.4°F). However, canning is regaining popularity among an increasing number of consumers due to the taste qualities inherent in this preservation method. As with freezing, trim, wash, blanch, then immerse the beans in cold water. Put them in jars and fill them with salted boiling water. Seal the jars and sterilise them in a pressure cooker or steriliser at medium heat for 1 hour and 30 minutes, completely covering the jars with water after securing them properly.

Dry beans: Once completely dry, bean seeds can be stored for up to a year if kept in good conditions, such as in airtight jars.

Gardener's tip: Beans, like all members of the Fabaceae family, can fix nitrogen from the air into the soil through a plant-bacteria symbiosis. They therefore have the ability to regenerate soil. Beans can be included in crop rotation after burying green manure.
Traditionally, bean cultivation in Central and South America is associated with squash and corn, forming a beneficial triad. This association is locally known as Milpa. Beans also associate well with eggplants, carrots, cabbage, potatoes, and radishes, as they provide mutual protection. However, avoid planting them near alliums or fennel, as their growth inhibits each other.

A spray of nettle extract allows for effective control of aphid attacks and strengthens the plants.

 

Harvest

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

Plant habit

Height at maturity 45 cm
Spread at maturity 30 cm
Growth rate normal

Foliage

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

Botanical data

Genus

Phaseolus

Species

vulgaris

Cultivar

Boston

Family

Fabaceae

Other common names

Dwarf French Bean

Origin

Cultivar or hybrid

Annual / Perennial

Annual

Product reference23971

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Planting and care

Soil preparation: Beans like light, moist but not damp, and nutrient-rich soil. However, they do not tolerate soils that are too chalky or too acidic. Therefore, it is important to prepare the soil by deep digging to a depth of 20cm (8in) without turning the soil. Then, it should be amended with compost or well-decomposed manure. Do not sow beans in soil that has been recently limed as it causes hardening and reduces the taste quality of the pod.

Sowing under glass: Beans can be sown under glass or in tunnels from mid-March. Beans are susceptible to cold, so the soil needs to reach a minimum temperature of 15°C. The glass should be oriented to the south or west. Only ventilate during the warm hours of the day. Remove the protection only when there is no longer a risk of frost.

Sowing in open ground: Sowing can be done from April in warm areas or from May when the soil has warmed up enough and there is no longer a risk of frost. Dig furrows 3 to 4cm (1 to 2in) deep, spaced 40cm (16in) apart. Sow the 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), mound up the soil around the base of the plants to support them.

The first harvests can be done approximately 60 days after sowing and continue until the end of October. Do not hesitate to sow beans every 15 days for a continuous harvest until the end of autumn.

There are different types of support for climbing beans: tipis, nets or trellises. Any tall structure can be used as support for this type of bean, which adds an aesthetic touch to their cultivation.

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Seedlings

Sowing period February to July
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 Container, Vegetable garden
Hardiness Hardy down to -1°C (USDA zone 10a) Show map
Ease of cultivation Beginner
Soil Light
Exposure Sun
Soil pH Any
Soil type Silty-loamy (rich and light), 130
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