Maine Yellow Eye

822 – Maine Yellow Eye


Certified Biodynamic and Organic

HEIRLOOM from Maine. Popular dry baking bean. Medium-sized plump seeds with dark-yellow to chestnut-colored eyes. A chef favorite!

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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: 85-105 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: Beautiful off-white with a “yellow eye” that can be dried and used in soups, baked beans, and bean spreads/dips. A chef favorite!

Additional Information


S = 1 oz, L = 4 oz, XL = 1 lb, 5 lbs


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