At last, a purple podded bean which bears its pods above the main foliage. This makes picking easier and ensures improved cropping of long straight pods with less soil splashing etc. Pods are approximately 6in long, stringless and slender with that intangible but appreciated zing to the flavour that many vegetable growers agree only comes to the purple podded types. Pods turn brilliant emerald green in boiling water. Quick maturing.

For an early crop sow in heat in mid spring 6 weeks before the last expected frost in your area. Sow seeds individually in 7.5cm (3in) pots at 18-21C (65-70F). Otherwise sow outdoors during late spring when the soil is warm and after all danger of frost. They are sensitive to low soil temperatures and sowing should be delayed until the soil has warmed up. Sow two seeds 5cm (2in) deep at 23cm (9in) intervals in rows 46-60cm (18-24in) apart in good garden soil raked to a fine tilth.

Remove the weaker seedlings after germination. Hoe regularly and keep well watered and mulched in dry spells.

Harvest regularly while the pods are still young for the best crops.

Cook filet/pencil types whole or slice flat types. Harness their flavour by gently steaming. NEVER EAT PODS RAW.