Climbing French Bean Mangetout Carminat

Phaseolus vulgaris 'Carminat' is a climbing variety that produces an abundance of dark purple pods with beige grains along the entire length of the plant. The pods measure 25cm (10in) in length. Its flavour is rather delicate, subtle, and sweet. It is ideal for Lebanese or Italian bean preparations that are eaten fresh. As the flowering is staggered, this variety yields multiple large harvests. It loses its purple colour when cooked and turns a beautiful emerald green.

You can grow this bean up bamboo stalks arranged in a teepee or Canadian tent shape. Not only will this enhance your harvest, but it will add an attractive element to the garden. 'Carminat' reaches a height of 3m (10ft) and easily forms a vegetal wall. Place several seeds in a hole at the base of each support. Each plant produces a multitude of white flowers in spring, which then give way to a bountiful fruiting. It once again proves that a vegetable garden can be both nourishing and aesthetic. This variety is resistant to the main bean diseases of mosaic, anthracnose, and fat. It is a rather early variety. The seeds can be sown from May to June for a harvest from July to September.

Whether consumed for its pod or its seed, the bean is a highly appreciated vegetable in gardens because it is very easy to grow. It is so reliable that the gardener knows the exact date of its first harvest, which is 60 days after sowing.

Discovered in the New World and acclimatised in Europe from the 16th century onwards, the bean has now become an essential legume in diets all over the world. Native Americans cultivated it for its dried seeds. In the 18th century, the Italians initiated the consumption of the whole pod by picking it immature.

Beans are vine plants with indeterminate growth. Primitive varieties are all climbing plants and require support. Later, for practical reasons, dwarf varieties were selected, but they all have tendrils that can wrap around a support.

The pods are generally green, sometimes yellow (butter beans), striped with red, or even amethyst. Among the varieties that are eaten at the fine or extra-fine stage, there are string beans that develop strings when fully ripe. Then the pod becomes parchment-like and loses its taste quality.

The snap bean is generally fleshier and can be consumed entirely, with 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 until they become fleshier like a snap bean, as they do not form strings.

Among the shell beans (i.e., beans whose seeds are consumed), a distinction is made between the harvest of fresh beans and that of dry seeds, which is done 90 days after sowing.

Immature green 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.

Harvest: the harvest of fresh beans or young pods begins 60 days after sowing. For fresh beans, harvest before the pods start to dehydrate and develop wrinkles. The beans should barely take on their colour. For the consumption of pods, the harvest should take place every 2 or 3 days, both at the fine and extra-fine stage for string beans. Harvest dry beans by cutting the whole plant and hanging it in a dry and airy place. They can be shelled as needed.

Storage: freezing pods is currently the most common method of preservation. To do this, they should be trimmed, washed, blanched for 5 to 6 minutes in boiling water, and then plunged into cold water before drying them with a clean towel. Once packaged, the beans can be placed in the freezer at -18°C (-0.4°F). However, canning is regaining its popularity among an increasing number of consumers due to the taste qualities inherent in this preservation method. Like with freezing, trim, wash, blanch, and then plunge the beans into cold water. Then place them in jars, filling them with salted boiling water. Seal the jars and sterilise them in a pressure cooker or with a steriliser for 1 hour and 30 minutes over medium heat. To do this, completely cover the jars with water after securing them well. Completely dry bean seeds can be stored for up to one year in good conditions, such as in airtight jars.

The gardener's tip: like all members of the Fabaceae family, beans can fix nitrogen from the air in the soil through a plant-bacteria symbiosis. They can regenerate soils. Beans can be incorporated into crop rotation after mixing in green manure.

Beans are not very demanding in terms of nutrients. Traditionally, the cultivation of beans in Central and South America is associated with the cultivation of squash and corn, forming a beneficial triad. This association is locally called Milpa. Beans also work well with aubergine, carrots, cabbage, potatoes, and radishes as they mutually protect each other. However, avoid planting them near alliums or fennel, as their growth will be inhibited.

A spray of nettle manure is an effective control of aphids. It also strengthens the plants that have benefited from it.