Beans
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Traditional variety, strong foliage growth, ready later for harvest. Pods with more speckling compared to Weinländerin, but shorter and later ready for harvest. -
Medium to late variety with strong foliar growth. Pods are golden-yellow, flat, quite broad. Excellent taste. Ready for harvest when pods change from green to yellow - golden yellow pods are stringy. -
Bean for dry seed use, green pods with red spots. Beans grown for seed are easy to grow, but require sufficient warmth to ripen fully. -
Vigorous bean for dry seed use. Pods shortish, broad and stringy. Late ripening into attractive small round black seeds. Creamy and nutty flavour.
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Shell bean with green pods, speckled with red. Shell beans are robust and undemanding but need enough warmth for maturation.
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Good cropping bean, stands up well, round pods of approx. 8 mm diameter. Resistant to bean mosaic virus 1 and bean anthracnose.
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Traditional variety, which was bred by the research institute in Wädenswil. Tender, string-free, for fresh consumption, drying, freezing. Longish round pods, white seeds.
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Robust variety with delicately-flavoured beans, highly appreciated in French cuisine. The beans can be harvested green and fade to (off)-white when dried. The whole green pods are edible, the beans can be used fresh or dried. Flageolet beans are a delicacy in traditional French cuisine.
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Sword bean (Canavalia gladiata), broad flat pods. Grows fast. Suitable for first sowing under glass, or as follow-on crop. Does well in open fields, too.
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Slow growth, late harvest, prolific foliage. Short green pods with withAnlageausschuß pronounced 'bend' (Posthörnli - small post horn). Originally from the Rhine valley. Excellent taste when young.
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French, stringless wax bean with yellow, round to oval pods. Medium vigour, stands up well. For open and protected cultivation.
