Climbing beans screaming to be planted out

[Granny]

On the subject of Blauhilde (it was mentioned); I grew them for the first time last year on the recommendation from the forum - can't remember who. They were fabulous - very tasty, prolific, and almost as importantly, easy to see! I've sown some this year for friends and family so thank you for that.
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Granny

[Johnboy]

Hi Chantal,
I agree that Haricot Vert this it the literal translation but the Haricot Vert I mean is in fact are Dwarf French Bean grown for the bean itself used like Peas and the pods are discarded. They are really tasty.
I used to grow a variety named Chatelaine and kept them going for more than twenty years then had a total crop failure and have never managed to find another suitable seed.
JB.

[Primrose]

I do grow a few runners for variety but after last year's bad summer I lost part of the crop because none of the early flowers set. The Blauhilde & Cobra French beans, on the other hand, set themselves whatever the weather seemed to be doing, so quite apart from the superior taste, although I find them more difficult to germinate for some reason, if I could only grow one type of bean, it would be these.

[Johnboy]

Hi Chantal,
It would appear that what I am after are Flageolet Beans but I still have difficulty finding a British supplier. So if anybody can point me towards a British supplier I would be most grateful.
JB.

[Chantal]

Found this in the Guardian website

"It's not easy being a bean. Life starts off simply enough, but where will it all end? Plucked, shucked, boiled or dried - the future of every bean hangs in the balance. Consequently (for gardening novices at least), the classification of beans is bewildering. Not only do growers have the basic varieties to contend with (broad, french, runner etc), beans are also classified according to their maturity.

Take the french bean for instance. It comes in many guises. Eaten whole, young and green it's known as haricot vert; freshly shucked and eaten as a green bean and it's a flageolet; shucked, dried and cooked it's a haricot; shucked, dried, cooked and covered in tomato sauces and it's a baked bean.

Soooo, if someone will explain what "shucked" means, we'll be away

[alan refail]

Johnboy

If what you are thinking of is this bean Chevrier Vert is the variety I have grown. I have only been able to buy it (very easily) in France. My googling has not led me to a UK supplier. I may have some old seed left, which you are welcome to have. I'll try a germination test if I have any. Otherwise, good quality green flageolet sold in the shops should give a good crop.

Alan

edit- sorry to make an offer I can't fulfil, Johnboy. I've checked and I have none left. I haven't grown them for some years and tempus has obviously fugitted faster than I thought!

another edit: I have tracked Chevrier Vert down to Thomas Etty [NB 2007 catalogue]

[Monika]

Shucked is podded, Chantal! Simple as that.

[Lurganspade]

Like my "wimmin" I like my French Beans slim!

Personally I like the Filet type best!

Except for the Purple ones, The Prince is the one that we like the least, don't know why!

Also no one should take personally, if I or some one else disagrees with their choice, it's personal choice!

Cheers

[Johnboy]

Hi Chantal,
To reinforce what Monika has said when you have shelled the peas what is left are the Pea Shucks.
Gawd knows where that comes from according to OCD says origin unknown.
JB.

[Chantal]

Thankss both of you, thinking about it, IO have read of "shucking off your coat" which I understood and ignored as being an Americanism

To shuck one's beans sounds very odd to me

[Johnboy]

Hi Alan,
I got so far as downloading the Thomas Etty catalogue
only to find that although I thought that I had the right Adobe Reader it appears not so was unable to read it. It says Adobe Reader 5 and I have A R 8. I am therefore indebted to you for your posting. You may have be right about the variety as well because it is now more than 20 years since I bought any and I have learned of late not to rely on my memory!
If you could supply my with a telephone number for Thomas Etty I would be very grateful.
JB.

[Chantal]

Hi JB

I found this too when I was looking around for you, this is what is says

Chevrier Vert or Groene Flageolet. "This selection from Green Flageolet originated about 1878 at Bretigny just south of Paris, with the market gardener whose name it bears." A classic
flageolet strain. 100 seeds £1.35p

Thomas Etty Tel. +44 (0) 1460 57934

As Alan says, 2007 catalogue.

[Johnboy]

Hi Chantal,
Thank you for the information.
I had another crack at the Thomas Etty catalogue just now and it decided to work this time.
It takes sooooo long to get anywhere. About the most irritating catalogue to read. The information is fine if you have got all day to waste!!
Thanks again.
JB.

[Chantal]

I agree about the catalogue JB, I've never ordered from them 'cos my life is too short to read through it all I can imagine they work in the horticultural equivalent of Grace Brothers.

[Sarah]

Just wanted to check, does everyone agree that it's a bit early to be planting out beans (runners and French)? I only ask because I work in a nursery (children not plants unfortunately!)and the manager came in today with some runner beans and French beans for me to plant out with the children, which were grown by her husband (a landscape gardener). I said I thought it was a bit early for French beans, to which her reply was "they've been hardened off, my husband is a professional you know!" I decided to say no more, but do you all think they'll be okay? I expect it will be my fault anyway if they're not.