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Bean Borlotto Lamon (55-18)
Bean Borlotto Lamon (55-18)
5 reviews
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$5.00
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Boriotto Bean Lamon from Venice. Brownish/white pods, cream colored beans with red flecks. Vigorous grower, heavy producer, excellent taste. Famous all over Italy. Use as fresh shell beans although you can allow them to grow out as drying beans. Pick when pods are plump and have nice red/white color. Keep picking to encourage continued production. 75 days for fresh shell. Grow on tripod, single poles or mesh. For poles, 4-5 beans around base of pole, thin to 2-3; for trellis, 2 beans every six inches, thin to one. 35 gram packet. Pole beans have approximately 1 seed per gram. The 100g packet is actually 170g.
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J
J.Y. What a pleasure to watch these beans grow (they must be the basis for Jack and the Beanstalk!), to harvest, and to shell. When green they taste nutty and are very satisfying; shelling them brought memories of putting up and drying other fruits and veggies. Now, the final test: making a pot for a winter evening dinner and I'm looking forward to doing that in the next few months. Thank you for making this whole experience possible~
R
Richard Hill These are such wonderful dried beans
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Paul Palazzo These heavy producers will give you mounds of creamy beans which can either be used fresh or dried for later use. Try adding the cooked beans to shelled steamed muscles for an excellent accompaniment to shell pasta.
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Marilyn Although we have a fairly short growing season in the northern Berkshires of western Massachuseltts, I have been growing Borlotto Lamon from Seeds of Italy for many years now. They are prolific and disease resistant. We have used them fresh (steamed) and have dried them for winter storage - for fabulous bean soups and Italian bean and rice dishes. Be sure to grow on strong pole structure, pick when the pods have turned to a pale color and dried out, then hang upside down on their vines to continue drying until beans are dried fully. Shell, then dry beans on a screen and place in a glass jar for storage in the kitchen. Even the dried beans cook much quicker than store bought. So creamy and delizioso!
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Mike I have grown this variety for 3 seasons in Massachusetts. It always produces well. My garden had a tendency to get rust but these pLants power through it. My only issue is I never plant enough. I forget that for shelling beans you would need more pods for a similar account of food.
I like a simple bean salads or making a garlicky bean spread.