Fact file: French beans

They're supremely easy to incorporate into meals, too – try them in salads and stir-fries, or enjoy as part of a hale and hearty stew. To support climbing French beans, try creating a clematis wigwam.

More bean-growing advice:

• How to sow broad beans in autumn (video)
• Growing climbing beans (video)
• How to grow courgettes and climbing beans together (video)

Discover interesting facts, growing advice and more, in this French beans fact file.

Did you know...

Originating from Central and South America, Phaseolus vulgaris was brought to Europe in the 16th century by Christopher Columbus and subsequently became very popular in France. Green pods are most common, but there are yellow, purple and cream varieties too.

Nutrition

Rich in many nutrients including vitamins A and B, iron and folic acid.

Harvest

Pick when at least 8cm long, once the pods snap easily but before the seeds inside start to swell, except with haricot or flageolet beans. Harvest regularly to encourage heavier crops, and don’t leave over-mature pods on plants.

Store

Freeze whole beans when just picked, while they are young and tender.

How to grow

Sow in mid-spring under cover at 10°C or above, placing two seeds at a depth of 3cm in each deep cell or pot, then thin to one. Harden off before planting out, and use tall canes to support climbing varieties. Plant in sun, in light, well-drained soil, with compost or manure added the previous autumn, and fertiliser added a fortnight before planting. Warmth and shelter are essential, more so than with runner beans. Water generously, at least twice a week.

Our choices

‘Cobra’, ‘Golden Gate’, ‘Cosse Violette’ (purple), ‘Cherokee Trail of Tears’ (for drying); dwarf: ‘Delinel’ and ‘Stanley’.