Fagiolo Borlotto Lingua di Fuoco Nano Italian Dwarf Barlotti Bean Tongue of Fire seeds - 15 seeds
Beans borlotto dwarf has white seeds with red streaks, in fact, when the round and long pod ripens, it is dark red. Since the plant is dwarf, it can be cultivated either in the soil or in the garden. The sowing operations must be carried out from April to July and the harvest must be carried out from June to September. It requires a temperature around 23° and a sunny exposure. Keep the soil moist, by avoiding to irrigate too violently and with too water. A proper drainage will ensure a positive harvest. Since it is a vegetable, it is recommended to always control that there are no insects or parasites that may damage it. The cultivation of the Beans borlotto dwarf enriches the soil with nitrogen, an element useful to improve the conditions and characteristics of the soil. Beans borlotto dwarf are ideal for soups or purees.
Rustic and very resistant bean. It produces pods over 15 cm long, containing 6/7 grains. It has seeds with deep red streaks. Suitable for deep freezing. The plants, climbing, can reach 50 cm in height and benefit from 60-90 cm stakes, to prevent the plants from resting on the ground with a greater risk of pathologies and damage to the fruits.
Growing
Sow between March (protected) and June.
The bean requires exposure to full sun. Temperatures between 17-25 ° are ideal for the development of the bean. Prefers medium-textured, fertile and well-drained soils. It does not tolerate stagnation. Work the soil thoroughly up to a depth of 25-35 cm. It is advisable to wait 2-3 years before transplanting beans where other legumes have been grown previously.
The bean should be watered frequently in hot periods, but with moderate quantities, to avoid root rot. Do not allow to dry out during flowering and fruit set.
Covering the soil with a layer of straw, starting from mid-June, helps to conserve moisture and keep weeds down.
Harvesting begins begins about 60 days after transplanting, when the seeds are well enlarged, while the dried ones are ready after about 80 days. For the all-rounder, when the pods are well developed, but still tender, harvesting begins. Waiting too can cause the quality deteriorate and the seeds inside to swell, harden and the "thread" could form.