Taylor Dwarf Horticultural Shell and Dry beans are a popular heirloom variety with a rich history dating back to the early 1800s. They were reportedly brought to the United States from Italy and are appreciated for their delicious flavor and historical significance. aka ‘Taylor’s Dwarf Horticultural’, ‘Pink Cranberry’, and ‘Speckled Bays’. This open-pollinated bean is notable for its historical roots dating back to at least the early 1800s. It is believed to have been introduced to America by Italian immigrants during that period. These are ready to shell when the carmine-red splashes appear. Shell right after picking, boil until tender (30–45 minutes) and toss with olive oil, chopped garlic and a touch of parsley for a late summer meal.
Characteristics of Taylor Dwarf Horticultural Beans:
Growth Habit: This variety is a bush-type bean, meaning it grows in a compact, bushy form, reaching about 18-24 inches in height, which makes it suitable for smaller gardens or container gardening.
Pods: The pods are typically medium-sized, around 4-5 inches in length, and are light green, thick, and flat. The beans within are thick and oval, tan streaked with dark-red.
Flavor and Texture: These beans are known for their creamy texture and slightly nutty, earthy flavor. They are harvested when young and tender, ideal for fresh consumption or canning.
Maturity and Yield: The beans have a short maturity period, typically taking around 55-60 days from planting to harvest. They are high-yielding and can be used as both shelling and dry beans.
Planting Instructions: They prefer well-drained, rich soil in a sunny location and need to be kept well watered, especially in the summer heat. The seeds should be sown about 1-1½ inches deep, every two to three inches, in rows that are about 18-24 inches apart.
These beans are an excellent choice for home gardens, especially in cool regions. They do well as green shell beans but can also be used early as snap beans. Due to their hardiness and good disease resistance, they ensure a healthy crop.
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