Dry Beans, Bush 'Zolfino'
- Product number: 045429
- Origin: Italy
- Latin: Common bean
After cooking, light yellow, almost sulfur-colored dry beans (hence the name!) with a creamy, intense taste, they remain whole after cooking. The small beans are quite round in shape. This fantastic, historic variety originated in Italy and by around 1990 was only cultivated around Loro Ciuffenna (southeast of Florence). Fortunately, the growing awareness for old varieties has ensured that this variety is now cultivated on a larger scale in the hills along the Pratomagno mountains in Northern Italy. In Italy, this variety is sown on the 100th day of the year and therefore has the nickname "fagiolo del cento", another name is "burrino" named after the pear-shaped, traditional, yellow cheese.
Dry beans are harvested in various ways. Some varieties are edible with the whole pod, 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.
Names:
Latin: Phaseolus vulgaris
Dutch: Droogbonen
Also known as: Zwavelboontjes
English: Dry Shelling Beans
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- Flower colour: White flowers
- Origin: Italy
- Average growth height: More than 120 cm
- Annual or perennial: Annual
- Attractive to insects:
- Winter hardy: Not frost hardy
- Ease of cultivation: Moderate
- Latin: Common bean
- Dutch: Kidney beans
- Also known as: Sulphur granules
- English: Dry Shelling Beans
