This pre-1800 dry 'Heirloom' bean is a great producer of good tasting dry beans with seeds coloured purple to red with white splashes. The plants are compact and stout that grow to 35-45 cm (14-18”) tall with a spread of 38-51 cm (15-18”) wide. They are considered semi-runners that can withstand colder climates. They produce an abundant amount of large oval 13-15 cm (5-6") green shell pods. They mature much earlier than other beans of this type (68 days). For dry beans allow pods to dry on the vine until pressing the beans with your fingernail leaves no indentation. If maturity for dry seeds is threatened, pull plants by the roots and hang them in a dry place to finish or pick pods, shell and finish drying indoors.
Direct sow seeds after the last frost, when soil temperatures have reached at least 16°C (60°F). Select a location that receives full sun. Sow seeds 2.5-5cm (1-2”) deep, spaced 8-15cm (3-6”) apart in rows spaced 45-75cm (18-30”) apart. Keep soil evenly moist to promote germination. Seeds should sprout in 7-10 days. Thin seedlings to 15-20cm (6-8”) apart when they are 5-10cm (2-4”) tall. Dry beans prefer well-drained soil that is fertile and has a pH between 6.0 and 7.5. Fertilize with a balanced fertilizer before planting and again after the first flowers appear. Dry beans should be left on the plant until the pods have dried and the beans rattle inside. Harvest the entire plant and remove the beans from the pods. Dry beans typically reach maturity in 90-110 days.
Soil Conditions: Well-drained soil that is fertile. Soil pH: 6.0-7.5 Planting Depth: Sow seeds 2.5-5cm (1-2”) deep. Germination: 7-10 days. Height at Maturity: 30-60cm (12-24”) tall. Days to Maturity: 90-110 days. Watering: Keep soil evenly moist. Sun/Shade: Full sun. Spacing after Thinning: Thin seedlings to 15-20cm (6-8”) apart.