Rare, hardy and high-yielding variety. Once grown by Iroquoian people. The plant can reach up to 2 m in height, and has white and purple flowers. The pods can be eaten when still young as green beans.
Its name, skunk, refers to the gorgeous black and white marks characteristic of the beans. They can also, although more rarely, be entirely black. Their flat-shape is reminiscent of lima beans. Once fully ripe, they are ideal for soups. We have tried them for baked beans (fèves au lard) and they are delicious mixed with some Kahnawake Mohawk beans.
This bean was rediscovered by Chester in Vermont and saved by Gail Flagg from Fort Kent, Maine (U.S.).
Ideal for the Three Sisters, to be grown with the Canada Crookneck squash.
Package: 25 seeds
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Latin name : Phaseolus vulgaris var. ‘skunk‘
Common names :Chester Bean, Flagg Bean
French : Haricot moufette, haricot grimpant
Family : Fabaceae
Plant type : Annual
Habit: Climbing variety
Height : Roughly 2 m
Width : Roughly 0.2 m
Days to maturity : 50-60 days for green beans, 90 days for dry beans.
Sowing : Direct outside, after the last frost
Depth : 2 cm
Germination : 5 – 10 days
Soil : Any
Exposure : Full sun
Plant spacing : About 8 cm
Row spacing : 30 – 40 cm
Watering : Once the seeds have sprouted, make sure the seedlings have plenty of water until the first true leaves appear.
Care and other considerations : Refrain from handling or weeding when the plants are wet to avoid the spread of disease.
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Also known as potato bean, hopniss, Indian potato, hodoimo, America-hodoimo, cinnamon vine, American groundnut, or groundnut. Quebec-native climbing plant. It belongs to the legume family Fabaceae. Grows well on river banks and shores, but also in the garden. Its flowers have a strong perfume, reminiscent of glycine. It is sometimes referred to as 'glycine tubéreuse' (tuberous glycine). The bean part of some of its common names refers to the edible beans produced from its flowers, when climate allows. Its tubers, also edible, are interconnected by a liana-root giving it a rosary-like appearance. The apios was widely eaten by First Nations. Nowadays, it is still common to see it growing where their settlements once were. Highly nutritional, it contains up to 18% proteins, 3x that of potatoes. It can be eaten boiled or fried. However, make sure to peel it thoroughly as the skin contains latex. Please note, although very rare, that some people might feel unwell from Apios americana consumption.
Package: 8 small tubers. Germination rate: 100%
Old dwarf cultivar from Beauce, Quebec. Its green pods are covered with purple stripes. It can be eaten as green or dry beans. According to many, they're the best choice to make baked beans (fèves au lard). However, Boucher Family bean fans disagree. The solution? Mix 'em both!
Beauce territory was originally occupied by the Iroquoian Nation of the Saint-Lawrence. It is therefore a possibility that this bean comes from a variety that they were growing. With the arrival of the first Colonizers many trades happened, among which beans were handed to the newcomers. With this gift, they then continued selection over many years to create different varieties.
This variety, Thibodeau du comté Beauce, was found by Mr Marc Warsha. He was given the seeds by Mr Martin Roy from St-Zacharie, in Beauce. The cultivation of this bean had been carried for 4 generations, starting with the great-great-grandmother of Martin Roy, as far as we can trace back.
The name, Thibodeau du comté Beauce, was first listed in the Seed of Diversity catalogue in 2003.
Package: 30 seeds