Dry Beans, 'Tarbais' Pole
- Product number: 045382
- Origin: North America
- Latin: Common bean
As the name suggests, Tarbais beans originate from the French region of Tarbes. They were traditionally grown in France alongside corn (following the practice of American inhabitants, where the bean originated), so that the beans could use the corn plant as support. The name "corn bean" was quite common at the time... The peak of this old variety was at the end of the 19th century, when almost 19,000 hectares were cultivated! Due to its very refined taste (melts in your mouth...), thin skin, and easy digestibility, this dry bean has been professionally cultivated again since 1986 for enthusiasts and better restaurants. Many French people know this variety and grow it in their own gardens.
Dry beans are harvested in various ways. Some varieties can be eaten whole pod and all, while others can only be eaten fresh or (matured) dry. Tip for storing dry beans: to prevent any bean fly eggs from hatching, place the well-dried beans in the freezer for 24 hours.
Denominations:
Latin: Phaseolus vulgaris
Dutch: Droogbonen, Stok 'Tarbais'
Also known as: Droogwinners
English: Dry Shelling Beans
Sowing method:
.
Sowing/planting time:
Harvesting time:
Soil type:
Cultivation location:
Position:
- Flower colour: White flowers with sometimes a touch of purple
- Origin: North America
- Average growth height: More than 200 cm
- Annual or perennial: Annual
- Attractive to insects:
- Winter hardy: Not frost hardy
- Ease of cultivation: Moderate
- Latin: Common bean
- Dutch: Dried beans, Pole 'Tarbais'
- Also known as: Dry winners
- English: Dry Shelling Beans
