Bush Dry Bean, Öland Swedish Brown (Organic)
Phaseolus vulgaris. Brown. 90 days.
Small, round brown bean with a mellow flavor. Traditionally used in Swedish sweet and sour bean stew (made with molasses and vinegar), and we enjoy it in Boston baked beans. Brown beans have been a staple in Sweden for hundreds of years. Though they were once grown in several areas of the country, Öland, an island off the south-east coast, is now the only place where they are still grown. Featured in the Slow Food Ark of Taste, we found Öland Swedish Brown in 2010 when we attended Terra Madre in Turin, Italy.
Direct sow 1″ deep May through June in rows that are 1′ apart. Thin seedlings to 3-6″ spacing. Protect early sowings from frost. Stop irrigating in early August. Harvest beans from pods that are fully dry. Shell by hand, by dancing, or by driving on beans spread on a tarp. Winnow to clean. Test for dryness with a hammer – dry beans shatter.
Some cross-pollination may occur, but beans mostly self-pollinate. For more info on growing dry beans, check out our blog post at: seedambassadors.org/we-love-growing-dry-beans-you-might-too/