THICKET BEAN SEEDS

Phaseolus polystachios

Twining hardy perennial to 10’ with pretty pink flowers. Native to North America and one of the many wild Phaseolus species of the Americas that may have been cultivated by indigenous peoples in the distant past. This species often appears on lists of “wild crop relatives", and has been the subject of study for its natural resistance to Sclerotinia sclerotiorum, a fungus that affects some commercial Phaseolus crops. This disease resistance does make it a lovely vine to grow in the cool misty pockets of the Hudson Valley. Recommended for diverse permacultural landscapes east of the Rocky Mountains.

Both the shelled beans and greens of this species are edible. Flavor of the beans varies tremendously among plants, possibly based on culture. Reports abound of the bitter flavor of the dried and prepared beans, but this is likely due to inexperience preparing wild foods that still possess the qualities meant to discourage predation and germination. The freshly shelled and cooked beans have a pleasant nutty flavor. The greens are no better or worse than any other bean greens, and anyone that has eaten them knows what this means. These plants are far from fabulous food and are unlikely to be a regular feature of even the most eclectic foraged cuisine, but the mature plants are productive and attractive and how many other native ornamental perennials are as esculent. Not many.

Seeds may be sown indoors or out in spring but have a hard coat that should be carefully nicked or scarified to hasten germination. Tuck these seeds about a half inch below the surface of moist soil, pressing to keep seed snug. Kept warm (around 70°F) and moist in bright light seeds should germinate within two weeks or so. Very often the germinated seeds send out roots long before shoots so be patient. If started indoors the germinated seeds should be promptly transplanted into DEEP containers, hardened off, and transplanted outdoors into warm soil as soon as possible.

These vigorous vines will need something to climb and at least a few hours each day of direct sunlight. If forced to reach the light in an actual thicket these vines may grow up to 30', but by this point most of the flowers and pods will be out of reach. Very few pods are produced in the first year, but a huge crop may be produced in the second and subsequent years.

Once pods are visibly filled with beans they may be shelled for fresh or frozen use. Mature seed pods will turn quite dark when drying and will ultimately shatter in the garden if not harvested promptly. Preparing the dried beans for eating requires at least a day and up to 48 hours of soaking in warm acidulated water followed by boiling and rinsing up to three times over before gently simmering for several hours. This process will break down or remove many of the bitter constituents present in the seed coat. The beans typically retain their shape even after several hours of cooking over low heat.

Hardy to at least zone 5.

Packet contains at least 10 seeds.