Red Noodle Bean Seeds 810

Certified Biodynamic and Organic

Long, burgundy, noodle-like beans form out of beautiful pale lilac blossoms on vigorously climbing vines. This Asian noodle bean performed very well in our garden and cooking trials. Does best in warm climates, but also did fairly well in the cool, rainy NY summer.

≈155 seeds/oz.

Description

Red Noodle Bean Seeds

Scientific Name: Vigna unguiculata

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: Pole beans need support of a trellis or fence. Plant red noodle bean seeds 2″ to 3″ deep, 5″ to 6″ apart, in rows 4′ apart within an inch or two of the trellis or pole. For a tepee method, plant 6 to 7 seeds around each pole.

Plant Height: Climbing. (Usually between 6′-10′).

Harvest: 65-85 days; harvest young beans when they are about 10 inches long–if they are too old, they get tough and lose their crispiness and tenderness;

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: Red Noodle pole beans are sweet, and can be steamed, stir-fried, or put in soups or curries. Color will fade during cooking process.