The Flageolet, a close relative of the Hungarian rice bean was introduced for the International Paris Exposition in 1878 by French gardener, Chevrier of Bretigny. The shelled beans can be eaten in their semi dry stage as a shelly bean, and when they are fully dry. Flageolets are intensely creamy, hold their shape when cooked, and cook quickly. Delicious in classic French cassoulet, in a gratin, or served with lamb. The plants themselves are compact and loaded with slender long green pods (8-10 seeds/pod) that remain a light green even when fully dry as do the seeds themselves. 75-80 days.
Care: Plant 3-4″ apart in rows 18-36″ apart in full sun.