Description:

The only variety of this type in very fine caliber, Velour offers pods of a beautiful violet color well positioned on the stem, which facilitates the harvest. A productive variety, its resistance to the first major bean diseases allows for a prolonged harvest.

Culinary tip:

"Eattout" beans can be harvested to an advanced stage of development because they do not make yarn or parchment.

Soil tip:

To succeed in seeding, sow sunny exposure in a light, healthy and adequately warmed soil because the beans fear the cold (preferably temperature above 15oC).

Culture advice:

1. Sows: Sow from late April to July 4 to 5 seeds in small shallow holes (called poquets) 40 cm apart, or in lines 40 cm apart by sowing a seed every 5 cm. Be careful not to bury your seeds more than 2-3 cm deep. A few days after lifting, lightly work the soil on the surface (binez) to eliminate possible weeds and aerate the soil.
2. Buttage: When your bean feet are 10 to 12 cm long, bin a second time and then bring some soil back to the feet of your beans.
3. Harvest: Harvest from July to September every 5 to 7 days.

Plants:

Beans like the proximity of the savory which has a preventive action against aphids.

Performance:

Up to 3.5 kg of harvest