Jacob’s Cattle

820 – Jacob’s Cattle

$3.00$7.00

Certified Biodynamic and Organic

A beautiful baking and soup bean. Bushy plant that produces white seeds speckled with deep maroon. HEIRLOOM of ancient times. Dependable with excellent yields. A crop truly fit for the Bean of England!

≈56 seeds/oz.

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Product Description

Scientific Name: Phaseolus vulgaris

Family: Pea

Type: Hardy Annual

Native Range: Lower 48 States, Pacific Basin, Puerto Rico and U.S. Virgin Islands

Hardiness Zones: 5 and 13; beans are not hardy and will die with light frost;

Soil Requirements: Warm and well-drained; slightly acidic pH [6.5 – 6.8];

Light Preference: Full sun

Water: Moderate

Days until Germination: 8-16 days

Sowing: Soak beans for 2-6 hours before planting. Sow directly into ground 2″- 3″ deep once soil is warm and last frost is past—roughly two weeks.

Plant Spacing: Plant seeds 2″ to 3″ deep, 2″ apart, in rows 18″-36″ apart.

Plant Height: 1′-2′

Harvest: 80-100 days; allow plants to mature until pods brown; allow pods to dry under cover for 2-4 weeks before shelling and storing;  

Grows Well With: Carrots, cauliflower, beets, cucumbers, cabbage, small amounts of leek and celeriac, marigolds, corn, summer savory, radishes

Grows Poorly With: Garlic, shallots, chives, gladiolus, kohlrabi, sunflower, beets

Potential Problems: Mexican bean beetles; bean weevils; lack of support for stalk; sclerotinia white mold;

Uses & Cooking Suggestions: Beans become tender quickly but keep their shape well, making them great for soups, baked beans, chilis, etc.

Additional Information

Size

S = 1 oz, L = 4 oz

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