60 to 90 Days — An
heirloom variety grown as early as 1750. A very vigorous grower and good
producer. The vines can grow to eighteen feet. Often planted for its ornamental
beauty and hummingbird attractor, it is good young as a snap bean or matures as
a shelled or dry bean. The seeds are large, purple but sometimes lavender,
mottled with black. Each packet contains one ounce, which is approximately 30
How to Plant RUNNER BEAN Seeds
Plant 4 inches apart
at the base of poles or trellises in rows, 3-4 feet apart. At 60-80° F., they
germinate in 8-16 days.
Seed Planting Depth
Seeds per ounce
Days to Germination
100' Row Yield
24 lb. (fresh)
50-60 days for green, 100+ days for dry beans. Some vines can reach 12’ long, so provide adequate support. Not cold tolerant, beans need warm soil of 65 degrees or better. Regular harvesting of the young pods will ensure a greater yield. Grows best in full sun with well watered soil. Boost yields and germination by adding inoculants.
Make sure to provide adequate support for these vigorous climbers! A strong fence or twine hung on a strong pole will give them plenty of room to grow and good harvest yields.
Heirloom seeds are hardy but always take care with your garden seeds to give them the appropriate amount of moisture - not letting the vegetable seeds dry out prematurely or overwatering and possibly having them rot.
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Our seeds are GMO free
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Bloomingdale Long Standing
Red Acre Beans:
and much more
Stewed Runner Beans with Tomatoes
2 tablespoons olive oil ½ pound onions, cut into wedges ½ cup diced red peppers, sweet or mildly hot 4 garlic cloves, crushed 1 quart canned tomatoes, with their juice 3 fennel seeds 2 pinches ground saffron ½ cup chopped parsley Ground black pepper 12 ounces (about 2 cups) dried Scarlet Runner Beans, boiled until tender with a sprig of sage and a garlic clove Salt
In a large skillet, sauté the onions. Add the peppers and garlic, and sauté until the garlic releases its fragrance. Add the tomatoes, fennel, saffron, and parsley, and twist the pepper mill over the pan two or three times. Break up the tomatoes with a spoon or spatula. When the mixture is hot, add the beans. Boil the mixture about 10 minutes, until it’s suitably thick. Add salt to taste, and serve with bread or rice.
I wish I’d taken a picture of this dish, so you could see how the beans stayed intact and took on a handsome deep red color, somewhere between brick and burgundy. The dish would especially please vegetarians, although it would also be excellent with cooked bacon or sausage slices added toward the end of cooking. And you could vary the seasonings; for example, you might add oregano, cumin, or bay.
On May-01-13 at 21:55:30 PDT, seller added the following information:
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