Cultivating heritage bean cultivars: recommendations and practical tips

Beans are considered one of the easiest and most rewarding crops to grow. Starting seed in containers ahead of time gives the plants a head start before planting into warmed soil. Alternatively, you can store seed until Labour Day and direct-sow them into garden beds once the weather warms up.

In Wanganui, the Heritage Food Crops Research Trust maintains a collection of 108 bean varieties. Interested gardeners can obtain the heirloom seed collection for free by sending a self-addressed stamped envelope to the researchers. This organisation specialises specifically in climbing cultivars, which offer a higher yield, whereas commercial production predominantly favours dwarf varieties due to the convenience of mechanical harvesting.

For cultivation, not only garden beds are suitable, but also containers, pots, window boxes, and trellises. Before planting, the soil must be dug over with the addition of blood and bone or well-rotted compost. Dwarf cultivars are planted at a depth of about 25 mm with 15 cm spacing, while climbing ones are planted at a depth of 25 mm with 25 cm spacing. The soil needs to be kept in a moist condition, and once flowering begins, a chosen fertilizer is applied.

Harvesting depends on the intended use. Green beans should not be left on the plant too long, whereas for winter storage, pods are gathered as they dry out, when their pods become papery. The harvested beans are dried further in paper bags and then stored in glass jars. Cooking time for dried beans is at least two hours. In culinary use, beans can be used in stews and casseroles, as well as consumed boiled, stewed, pickled, or added to salads.