Climbing Bean Romano Italian
Romano Italian is an old, Italian-type bean, popular in Europe. The plants reach 1.8m or taller in height and produce thick, flat, medium-green coloured, stringless pods. Its pods are best eaten when young, tender and before the seeds fully develop and the pods become fibrous.
The seeds can be also used at the green shelling stage or allowed to remain on the plants until fully matured and harvested as a dry bean.
SOW – late October to December (cool climate)
SPACING – 15cm plants, 1m rows (sow two or three to a hole and soak seed overnight to aide germination)
The common bean is a highly variable species that has a long history of cultivation. All wild members of the species have a climbing habit, but many cultivars are classified either as bush beans or dwarf beans, or as pole beans or climbing beans, depending on their style of growth.
Germination: Optimal Soil temperature is 24 to 26 C (around 7 days to germination)