A vigorous and delicious type of early main-crop pea with good resistance to powdery mildew and fusarium wilt, and which is reliable in all soil types, producing large crops of blunt, double pods averaging 8-9 peas per pod. ... Learn More

"Tongues of fire" is an Italian climbing French bean, with attractive red-purple and green speckled pods. This versatile bean can be cropped young and the pods eaten as flageolets or allowed to mature when the ripe beans can be eaten as haricots. ... Learn More

This drought-resistant gardeners' favourite produces a high yield of string-less full flavoured beans which retain their sweet taste and tender texture when cooked or they may be used in summer salads when used raw. If left on the plant their dried white seeds can be used as haricot beans. ... Learn More

An early cropping variety of runner bean giving a high yield of very long, smooth, slender beans, up to 20 inches long, of excellent shape and colour. The brilliant red flowers are an added bonus. ... Learn More

A most attractive dwarf French bean with distinctive golden yellow pods, held in bunches well above the foliage for easy picking. If sown every 40-50 days throughout the spring and summer it will give a steady succession of tender beans. ... Learn More

A popular old favourite variety of second early/maincrop pea, Kelvedon Wonder, produces pods with up to 8 tasty wrinkled peas inside. It is resistant to Pea Wilt and tolerant to Downy Mildew and can be succession sown from March to July but is versatile enough to be sown in November, in well-drained soil, for an early harvest. ... Learn More

These superb long, slim and fleshy runner beans tolerate heat well and are completely string-less. They give a heavy crop of tender delicious dark green pods over a very long season. ... Learn More

A compact, heavy-yielding main-crop which stands the heat better than most and also resists wilt. The plants produce 6-9 sweetly flavoured peas in dark green curved pods and are great for follow-on sowings, producing peas until September. ... Learn More

Arguably the best green-seeded variety. This RHS award-winning bean grows well in most conditions, up to a height of three feet tall. It will produce good pod lengths too with up to 7 beans per pod. It has a superb flavour and is excellent for freezing! ... Learn More

Used as an ingredient in both savoury and sweet dishes, whole cooked mung beans are generally prepared from dried beans by boiling until they are soft and are light yellow when their skins are removed. Although the whole beans are also used in Indian cuisine, beans without skins are more commonly used. Dehulled mung beans are used in a similar fashion to make sweet soups. Native to the Indian subcontinent it is mainly cultivated in India, China, Thailand, Philippines, Indonesia, Burma, Bangladesh, Vietnam, Laos and Cambodia, also in hot, dry regions of Southern Europe and the Southern United States ... Learn More

This flat podded vigorous variety produces long straight pods which are renowned for their good flavour and reputation. They are resistant to Halo Blight, Anthracnose, and Bean Common Mosaic virus. They have a high production rate and the high-growing pods make them easy to pick. ... Learn More

An award-winning mange-tout sugar pea which produces pods in clusters of two rather than the usual one. Consequently, a very heavy yielding variety with good disease resistance. The sweet, crunchy pods are ideal for use in stir-fries. ... Learn More

This RHS award winning dwarf French bean produces attractive, golden-yellow, straight pods which grow to about 5" in size and are easy to pick. This variety is quite disease resistant and is particularly suited to heavier soils. ... Learn More

An ancient Heirloom English variety of runner bean dating back to the 17th century with attractive bi-coloured red and white flowers. Compact plants produce tender pods best picked young for fresh flavour. ... Learn More

Flowers which secrete a sweet nectar that attracts bats and other pollinators, open in a light-bulb shaped mass at the end of long stalks. When the the flowers die, long, twisted, translucent pods emerge in clusters. With high levels of amino acids, this nutrition- packed bean has an unusual aroma, but in a scrumptious sort of way! Please do not be put off by some of the odd-sounding common names though! Just be reassured that this bean is one of favourite things to eat on this planet. In warmer countries it is revered in market places, dangled up for display, or promoted at the front of the stall, and restaurants that can obtain it hang it near the doorway, luring in the seduced guests. Finally, for those who wish to sample this incredible tasty bean delicacy, apparently this also endows the consumer with the same after effects as obtained by consuming asparagus! ... Learn More