Adaptive Seeds


Showing 1–32 of 51 results

  • arikara dry bean
    Out of Stock

    Bush Dry Bean, Arikara (Organic)

    Phaseolus vulgaris. Yellow Brown. 80 days.
    Super early maturing dry bean once grown by the Arikara Tribe in North Dakota. The seed has a unique yellow-brown color & tastes great cooked up straight or even refried. It has been challenging to grow dry beans in western Oregon but Arikara is a bean we can rely on. Found cultivated along the Missouri River by Lewis & Clark, & sent back to Thomas Jefferson in 1805. Listed on the Slow Food Ark of Taste.

  • Beers Bean

    Bush Dry Bean, Beers (Organic)

    Phaseolus vulgaris. Yellow/Tan. 90 days.

    Who would have thought that there was an Oregon Coast heirloom dry bean! We thought it must be good because growing dry beans on the Oregon coast is not easy. Given to us at a seed swap by a woman who had been growing it for many years near Lincoln City. Not named for the Beers Family folk band of the 1960s, and not because it makes you thirsty, but for Charles and Priscilla Beers who brought the bean from Nebraska to the Oregon Coast in 1895. Though a pairing with the beverage of the same name would probably work out just fine. Beans are a dark tan/yellow color, similar to Arikara, but plants are more productive and a little later to mature – 100 days on the coast, 90 days inland. A multipurpose bean that is good in any bean recipe.

  • Borlotti Valdarno

    Bush Dry Bean, Borlotto del Valdarno (Organic)

    Phaseolus vulgaris. Tan Speckled. 90 days.

    Beautiful, classic borlotto bean with an elongated shape. Tan with maroon speckles and stripes. It has a delicious delicate flavor perfectly suited to pasta e fagioli, one of those dishes that everybody seems to cook in Italy. This is one of the most productive beans in our trials to date, alongside Brighstone. Seed Ambassador Kayla Preece collected this for us in 2006 from Agricultori Custodi, a seed preservation group in Tuscany, Italy, and we have been growing it for market ever since.

  • brighstone bush dry bean

    Bush Dry Bean, Brighstone (Organic)

    Phaseolus vulgaris. Tan speckled. 90 days.

    Wonderful early, very high yielding dry bean. Pods and seeds mottled with dark purple. Excellent tasting as a dry bean, somewhere between a kidney and pinto in flavor. Used in England as a snap bean, but we find it to be only of fair snap bean quality unless very young. Heirloom variety said to be from an 1800s shipwreck on the Isle of Wight in the United Kingdom. Brought back from the brink by Seed Guardian Fred Arnold with the Heritage Seed Library, England. We sourced it during our Seed Ambassadors trip in 2006.

  • Bush Dry Bean, Early Warwick (Organic)

    Bush Dry Bean, Early Warwick (Organic)

    Phaseolus vulgaris. Red Speckled. 85 days.

    Cool weather tolerant, small bushes loaded with pods. Stocky bushes yield heavy with small round, dark-red mottled beans. Early enough to mature in England, where it is from. Also very reliable here in Oregon. It is usually the first dry bean we bring to market in the fall, a week or two before most of the others. Currently our favorite bean for chili and great for most bean dishes. Traditionally grown before 1890 in Warwick, England. Preserved by the Heritage Seed Library, England.

  • Bush Dry Bean, Kenearly Yellow Eye

    Bush Dry Bean, Kenearly Yellow Eye (Organic)

    Phaseolus vulgaris. Tan Speckled. 90 days.

    A favorite throughout the Northeast for baked beans and hearty winter soups. Used in the South as a tastier black-eyed pea. We frequently substitute Kenearly Yellow Eye for cannellini beans in our favorite recipe – kale and cannellinis. Beans hold their shape when cooked, or can be blended down into a rich and creamy base that is a good dairy-free alternative to heavy cream for use in sauces, soups, and casseroles. Originally developed in Kentville, Nova Scotia for an early and uniform harvest. Plants are tall and upright and hold their pods o the ground, which is great for hand-harvest and for mechanical harvest.

  • Nez Perce Dry Bean

    Bush Dry Bean, Nez Perce (Organic)

    Phaseolus vulgaris. Yellow Brown. 80 days.

    A light golden-brown, small dry bean rivaling other beans for early maturity. With its mild and creamy flavor, Nez Perce is a good all-purpose bean, and especially delightful when cooked as refried beans. Similar to Indian Woman Yellow, but smaller and with a lighter colored seed coat.Very reliable and easy to grow in cool summer or short season areas. Short bushy plants show indeterminate growth but are easily harvested once most of the pods have dried down. As the name suggests, it is believed to originate with the Nez Perce tribe in Eastern Oregon and Idaho, however the bean’s history with the tribe is uncertain. Other similar bean varieties were grown by tribes further east and the seed may have been brought by settlers to the area. Grown in northern Idaho in the 1930s by Henry Marcus Purnell and maintained for decades in Idaho by the Denny Family. Our strain of Nez Perce comes to us from seed savers Aline Crehore and Steve Trimmell, who run a small seed company here in Western Oregon called Green Journey Seed.

  • Oland swedish brown

    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), though we prefer 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 it in 2010 when we attended Terra Madre in Turin, Italy. For recipes and a complete history, check out this PDF: The_swedish_brown_bean.pdf

  • Bush Dry Bean, Rosso di Lucca

    Bush Dry Bean, Rosso di Lucca (Organic)

    5 out of 5
    Phaseolus vulgaris. Rosy Speckled. 90 days.

    Very productive and early bean. Beautiful rosy red, oblong beans with dark stripes and speckles. Said by growers in Italy to have a rich delicious flavor, pairing well with other strong flavors such as garlic, sage and rich fruity olive oil. We agree and love to use it as a replacement for kidney beans. Seed Ambassador Kayla Preece collected this variety for us in 2006 from Agricultori Custodi, a seed preservation group in Tuscany, Italy.

  • Bush Dry Bean, Tiger's Eye (Organic)

    Bush Dry Bean, Tiger’s Eye (Organic)

    Phaseolus vulgaris. Tan Speckled. 90 days.

    This is our most popular dry bean at farmer’s market. Stunningly beautiful, the large golden-orange beans are streaked with maroon and really catch the eye. But what keeps folks coming back for more is the eating quality: the tender skins nearly disappear, leaving a creamy and smooth texture perfect for soups, refried beans, chili, or any other bean dish. An heirloom originally from South America, said to be the same as Pepa de Zapallo. Indeterminate pod maturity makes this bean more suited to harvesting pods as they ripen rather than harvesting whole plants all at once.

  • titus cannellini bean

    Bush Dry Bean, Titus Cannellini (Organic)

    Phaseolus vulgaris. White. 95 days.

    Customers at market frequently asked us for cannellini beans and we know why: the pure white beans are delicious and creamy, yet hold their texture well when cooked. They pair amazingly well with our totem vegetable, kale, and shine in minestrone, Sarah’s favorite soup. We had tried growing a few varieties but had always found them too late maturing for our needs. Enter Tom Titus, biologist, friend of The Seed Ambassadors Project, seed saver, and author of Blackberries in July. Tom brought seeds from the cannellini bean his mother had been growing for 30 years in our area to a seed swap we attended, and after growing them out we realized this was what we had been waiting for. One of the best things about this bean is that it doesn’t shatter during harvest. Many heritage bean varieties drop beans on the ground before all the pods ripen, but the Titus Cannellini beans stay in the pod until harvest, perhaps making them the best variety we offer for market growers.

  • Bush Dry Bean, Volga German Siberian (Organic)

    Bush Dry Bean, Volga German Siberian (Organic)

    Phaseolus vulgaris. Tan with Red stripes. 90 days.

    A round borlotto/cranberry type. Good dry or as a fresh shelling bean that is early and cold tolerant. Plants are half-runner and somewhat sprawling. We recommend a trellis for small spaces, but plants can be left to sprawl if you have room. Has a classic smooth borlotto bean flavor that makes for an excellent all-purpose bean. The origin of this bean is from German Mennonites who were brought by Catherine the Great to the Volga River region of Russia. The Mennonites were sent there to utilize their agricultural skills to reduce the impact of a famine in Russia. One hundred years later, Russia deported many of the Mennonites or sent them to Siberia. Possibly Andrew’s favorite seed variety as he has a special connection to it, his great-grandparents were among those deported from the Volga region—except they landed in Kansas and not Siberia (“Lucky for me!” says Sarah.) We received the seed for this variety from Søren Holt in Denmark.

  • Bush Dry Bean, Whipple (Organic)

    Bush Dry Bean, Whipple (Organic)

    Phaseolus vulgaris. Purple Speckled. 95 days.

    Great rich flavor when cooked, it is especially good in chili. This bean is on our short list of favorite bean varieties that are adapted to the Pacific Northwest. Vigorous bush plants may have short runners. The beans themselves resemble Early Warwick but are larger and a darker maroon color. The Whipple family, for which this bean is named, worked closely with Martin Luther King Jr. before moving to Douglas County, Oregon, in the 1970s. Eventually this bean was introduced to local growers and gardeners via seed swaps.

  • Wolverine’s Orca Bush Dry Bean

    Bush Dry Bean, Wolverine’s Orca (Organic)

    Phaseolus vulgaris. Black & White. 90 days.

    Orca / Calypso / Yin Yang beans are so eye-catching people seem to fall in love at first sight. After growing them for a few years, we’re still enamored with these beans. Fat pods and large, round beans are meatier than most dry beans we grow. This strain has been passed on to us through a series of seed stewards, and can be traced back to Secwepemc elder Wolverine William Ignace, who has been growing this bean since about 1985. In addition to being a dedicated seed saver, Wolverine has been a lifelong crusader for indigenous land rights and sovereignty, both internationally and in his native British Columbia, Canada. Now in his 80s, Wolverine tends 8 acres of land, and through his project, Nourish the Nation, gives away almost the entirety of his harvest to elders in autonomous communities, single families, and people defending their traditional territories against devastating extraction projects. A portion of the proceeds of the sale of this bean will go to support Wolverine’s ongoing efforts.

  • Bush Snap Bean, Alice Sunshine (Organic)

    Bush Snap Bean, Alice Sunshine (Organic)

    Phaseolus vulgaris. Green Pods. 55 days.

    Excellent green bean flavor with a rich sweetness and nice crunch. A good multi-purpose variety for both snap and dry bean production. Good yields of 6” at green pods that when mature contain beautiful light yellow beans with brown splotches that are also a tasty dry bean. Plants have upright growth habit which make for easy picking and fewer losses from slugs and mold. Bred by the late Robert Lobitz of Paynesville, Minnesota.

  • Bush Snap Bean, Buerre de Rocquencourt (Organic)

    Bush Snap Bean, Beurre de Rocquencourt (Organic)

    Phaseolus vulgaris. Yellow Pods. 50 days.

    This delicate yellow wax bean was the first to mature for us in 2014. Delicious buttery flavor, uniform size and shape for easy processing, and high yields make this a standout bush wax variety. Yellow pods can be picked when small as fillet beans for an extra tender texture. Plants grow well in cold and wet growing conditions in the beginning of the season, so they are well adapted to northern climates. According to Mother Earth News, “The variety takes its name from Rocquencourt, a town near Versailles. In the 19th and early 20th centuries Rocquencourt was famous for its fine vegetables, so the name carried the connotation of high quality. The bean evolved locally through selection and became fully recognized as a commercial variety in the 1930s.” Thanks for the intel Mother Earth News!

  • Bush Snap Bean, Cupidon (Organic)

    Bush Snap Bean, Cupidon (Organic)

    Phaseolus vulgaris. Green Pods. 55 days.

    As vegetable growers we used to be less than excited about filet beans until we found Cupidon. Not only is it the best filet bean we have found, but it is one of the best beans period. Delicious aromatic sweet flavor. High yielding, light green, stringless, long, slender, French filet type pods. Plants can get two feet tall if irrigated and fertilized, while yielding lots of pods over a long season. Our favorite trait of Cupidon is that the pods are tasty even when they are very large. A good variety for market growers and gardeners, because the fruit are held high on the plant for easy harvest. Resistant to Common Bean Mosaic Virus 1. We received our original seed from the wonderful folks at Real Seeds in Wales.

  • Bush Snap Bean, Hildora (Organic)

    Bush Snap Bean, Hildora (Organic)

    Phaseolus vulgaris. Yellow Pods. 60 days.

    Another one of those tasty wax beans that just seem to thrive in our climate. A deep yellow productive wax bean bred in Germany by the seed company Hild. Great for fresh market producers and gardeners alike. The medium-long pods are sweet and crunchy with mid-to-early maturity for a bush bean. High resistance to bean common mosaic virus. Our original seed came from a 2006 seed swap in England.

  • Bush Snap Bean, Labrador (Organic)

    Bush Snap Bean, Labrador (Organic)

    Phaseolus vulgaris. Green Pods. 58 days.

    Dark green, round, stringless snap bean on upright dwarf plants. Uniform 51⁄2” beans are good for processing. With a longer than average shelf life, this variety is a great choice for market growers. Long continual harvest window for a bush type. Bred by Asgrow in 1984, this high quality commercial snap bean has been nearly dropped from the seed trade. The PVP expired in 2004 and it’s now in the public domain. Resistant to anthracnose and bean common mosaic virus. Given to us during our 2006 Seed Ambassadors trip by Christina Henatsch, a seed grower and breeder for Bingenheimer, a German biodynamic seed company.

  • Bush Snap Bean, Marona (Organic)

    Bush Snap Bean, Marona (Organic)

    Phaseolus vulgaris. Green Pods. 60 days.

    A reliable green early maturing snap bean with long round pods. Early high yields that hold up well once picked. Very tasty tender beans are great for direct market sales. Good for summer and autumn rotations and produces well in dry conditions. Marona has everything you need to be a go-to market farm production variety, also perfect for gardeners who want buckets of beans. Resistant to bean common mosaic virus. We found this variety in Germany at Bingenheimer Saatgut, a biodynamic seed company.

  • Bean Marvel of Piedmont

    Bush Snap Bean, Marvel of Piedmont (Organic)

    Phaseolus vulgaris. Speckled Pods. 55 days.

    Marvel of Piedmont is a richly flavored, bush Romano type bean. Flat pale yellow pods are streaked with purple which fades with cooking. Tasty and productive, resembles Dragon Tongue beans but with lighter colored pods that are slightly less speckled. Italian bean hailing from the Piedmont region, where the city of Turin is located and is also the site of the famed Slow Food Terra Madre gatherings. Every other year thousands of food crazed farmers and eaters converge there for quite an international party. In 2010 we were fortunate to participate in the event as delegates. It was amazing to see such a celebration of food so concentrated at one time and in one place.

  • Bush Snap Bean, Pisarecka Zlutoluske (Organic)

    Bush Snap Bean, Pisarecka Zlutoluske (Organic)

    Phaseolus vulgaris. Yellow Pods. 50 days.

    Heirloom wax bean with delicious, round, yellow pods on sturdy plants. Beans can be picked small or large, as the wonderful flavor and nice yellow color develop when the pods are young. Super productive, early maturing, and cold tolerant variety that is perfect for the Pacific Northwest. Originating in Hungary and came our way via Seed Dreams in Port Townsend, Washington.

  • Robert's Royalty Beans

    Bush Snap Bean, Robert’s Royalty (Organic)

    Phaseolus vulgaris. Purple Pods. 55 days.

    Another masterpiece bred by Robert Lobitz! Produces beautiful medium-dark purple pods with great bean flavor. Similar to the variety Royal Burgundy with slightly shorter pods on more prolific and compact plants. Like Royal Burgundy, Robert’s Royalty is early maturing and cool weather tolerant, germinating better in cold soil than most other beans. If you want to try some other great beans bred by Robert Lobitz try Alice Sunshine.

  • Bush Snap Bean, Saxa (Organic)

    Bush Snap Bean, Saxa (Organic)

    Phaseolus vulgaris. Green Pods. 55 days.

    Early maturing, strong bushes yield heavy with 4-5″ green beans. A popular old variety in Germany and the Netherlands. Very tolerant of poor weather and growing conditions. Excellent rich flavor that is missing in many modern varieties. Best picked when pods are young. We obtained this variety from the biodynamic seed company Bingenhiemer Saatgut when visiting Germany in 2007.

  • Bush Snap Bean, Wachs Beste von Allen

    Bush Snap Bean, Wachs Beste von Allen (Organic)

    Phaseolus vulgaris. Yellow Pods. 60 days.

    Productive German yellow wax bean. 5 1⁄2” long yellow pods. Like most wax beans, this variety also has a mild delicious flavor with an excellent tenderness. White seeds have a small black shield figure, similar to a soldier bean. Formerly a popular commercial variety in Europe that was dropped from the European Union Common Catalog in 2000. Hopefully as the EU seed laws change to support biodiversity, this variety will once again become available to farmers and gardeners there. Some sources say it was released in 1942 in Europe while others say it is an old time American bean with the name, “Best of All.”

  • Wade Bush Snap Bean

    Bush Snap Bean, Wade (Organic)

    Phaseolus vulgaris. Green Pods. 60 days.

    A classic dark green, bush snap bean with smooth round 6-7” long pods. With its high yields and dependability we recommend this bean as a market farm production variety. Excellent when eaten fresh, frozen, or canned. The pods hold well once picked so they make it to market in good condition. A near predecessor of Provider, with which it shares many positive traits such as good cold soil emergence and cool weather tolerance. Developed in 1952 by Dr. B. L. Wade of the USDA Southeastern Vegetable Breeding Laboratory in Charleston, South Carolina. It was noted for being more prolific than Tendergreen, one of the first widely planted stringless beans, which it was bred to surpass. Resistant to bean common mosaic virus and was an All-American Selections winner in 1952. Long unavailable commercially in the US. We found this variety at Bingenheimer Saatgut in Germany.

  • Fast Lady Cowpea

    Cowpea, Fast Lady Northern Southern Pea (Organic)

    Vigna unguiculata. White. 65 days fresh, 90 dry.

    An excellent, productive, early variety of white seeded cowpea. Beans have a creamy texture and do not require soaking before cooking. Pods are solid and held well above the ground on compact upright bushes so they can take some wet weather and not succumb to mold. Beautiful yellow flowers that pollinators go nuts for – but not to pollinate. Instead, they seem to drink the nectar of the plant at the base of the closed flower. Our crops have two good flushes of pods. The early pods hold until the later ones were ready, making this bean extra productive and easy to harvest. Bred by Carol Deppe who selected it to thrive in our cool Oregon summers. As we learned in 2015, it can also handle the heat of summer that is becoming our norm.

    OSSI logo words color 200 x 147

  • Cowpea, Grey Speckled Palapye (Organic)

    Cowpea, Grey Speckled Palapye (Organic)

    Vigna sinensis. Grey Speckled. 75-90 days.

    We have tried growing many varieties of cowpea / black-eyed pea / crowder pea through the years and have never had a harvest that was worth writing a description about. In 2014 we gave the Grey Speckled Palapye a try and finally! A cowpea that is worthy of praise in our growing conditions. Sometimes you just gotta keep trying – maybe eventually we will find that magical, productive okra variety as well (watch for it in 2018!). Short, somewhat viney plants are very productive of long pods. Beans are flavorful dried and can be eaten fresh as well. Early and tolerant of cool weather. Pods shed a few early rains and thresh easily. This variety originally comes from a market in Palapye, Botswana.

  • Fava Bean, Aprovecho Select (Organic)
    Out of Stock

    Fava Bean, Aprovecho Select (Organic)

    5 out of 5
    Vicia faba.

    The legendary fava! The biggest fava bean seed we have ever seen and the taste is delicious. The giant plants yield heavily with pods containing four big green seeds each. The young leaves and shoots also make a delicious salad green. Nearly lost forever, or at least from commerce, this fava bean is one of the best and it was difficult tracking it down. We searched for years and found only two people that had any seed left. These last two sources were our friends Taylor Zeigler of Eugene, Oregon and Heike-Marie Eubanks of Myrtle Point, Oregon, two paragons of the Oregon seed saving scene. Selected for hardiness and flavor by Ianto Evans at Aprovecho Research Center in Cottage Grove, Oregon. Both Ianto and Aprovecho are pillars of the permaculture and appropriate technology movement. It is a delight to have this fava bean in our catalog.

  • Fava Bean, Ianto's Return (Organic)

    Fava Bean, Ianto’s Return (Organic)

    Vicia faba.

    Mostly large seeds of many colors ranging from tan, yellow, purple, lavender-tan to almost black. High culinary value and adaptive resilience—hangs tough in our winters when most fava varieties wither in the cold. Big plants with many tillers. Young leaves and shoots also make a tasty salad green. Strongly selected for over-wintering by Nick Routledge and Adaptive Seeds in the Willamette Valley since 2007. Interbreeding population of many strains from Ianto Evans’ original fava diversity. Seed produced by Taproot Growers in Springfield, Oregon.

  • fava sweet lorane

    Fava Bean, Sweet Lorane (Organic)

    Vicia faba.

    Small seeded favas are usually relegated to cover crop status, but Sweet Lorane was selected to have good, sweet flavor, so it’s an excellent choice for a dual-purpose crop to feed both the soil and the gardener. The flavor is excellent and is especially delicious in fava hummus. Usually sown in autumn for cover cropping and for higher yields, favas may also be spring sown. Extremely winter hardy – we have seen this variety muster through winter temps of 0 ̊F with only a few inches of snow for protection. When grown as a dry bean, Sweet Lorane is less prone to splitting during harvest than the larger seeded types. Bred by Steve Solomon in the 1980s and re-selected more recently by Alan Adesse right here in the Willamette Valley of Oregon. Seed produced by Lonesome Whistle Farm in Junction City, Oregon.

  • Sicilian Black Garbanzo

    Garbanzo, Black Sicilian (Organic)

    Cicer arietinum. Black.

    Garbanzo beans are also known as chickpeas or ceci in Italian. This Sicilian variation, ceci neri, is similar to the more common Black Kaboulli garbanzo. We have found black seeded garbanzos to be easier to grow and less finicky than their larger seeded tan counterparts. Germinates easily in cool soil. Large bushy plants produce well and are ready to harvest before the rains in autumn. Flavor is similar to the tan types but a bit nuttier, and can be used in any recipe that calls for garbanzo beans. Black chickpeas are common in India where they are made into salad or channa masala; in Italy they are cooked with pasta or made into creamy soups. We would like to thank Lane Selman of the Culinary Breeding Network for bringing this one back from Italy and sharing it with us. Now we can share it with you. Seed produced by Taproot Growers in Springfield, Oregon.