On Sale
Yellow Anellino Pole Bean — Organic
Meet one of Italy's most beloved and least-known beans: the Anellino Giallo, also called the Shrimp Bean for its irresistible hook-shaped curve — or our favorite alias, Crochet de Savoie. Whatever you call it, this uniquely curved, golden-yellow pole bean is as fun to look at as it is to eat. The pods twist into a charming comma shape that makes them immediately recognizable at market — and unforgettable on the plate.
HISTORY & HERITAGE: The Anellino family of beans hails from northern Italy, particularly the Alpine regions of Savoy and Trentino. They've been treasured by Italian kitchen gardeners for generations, prized by chefs for their sweet, buttery flavor and silky texture. The yellow variety is the rarest of the Anellino types — a genuine Italian heirloom nearly impossible to find outside of specialty seed collections.
CULINARY TIPS: Famously stringless and sweet, with a rich, buttery flavor that shines with simple preparation. In Italy, they're often blanched and dressed with good olive oil, flaky salt, and a squeeze of lemon. Their curved shape holds onto sauces beautifully — try them with brown butter and sage, or toss into a Nicoise-style salad while still warm.
GROWING GUIDE: Direct sow after last frost in full sun, 1" deep, 4-6" apart. Provide sturdy trellis support at least 6-8 feet tall. Anellino beans are somewhat slower to mature than other pole beans but then produce abundantly. Keep soil evenly moist, especially during flowering. Harvest pods at 4-5". Days to maturity: 60-65 days.
LIMITED RELEASE — Available exclusively in our signature cello packets, each featuring a mailable postcard with original botanical artwork.
HISTORY & HERITAGE: The Anellino family of beans hails from northern Italy, particularly the Alpine regions of Savoy and Trentino. They've been treasured by Italian kitchen gardeners for generations, prized by chefs for their sweet, buttery flavor and silky texture. The yellow variety is the rarest of the Anellino types — a genuine Italian heirloom nearly impossible to find outside of specialty seed collections.
CULINARY TIPS: Famously stringless and sweet, with a rich, buttery flavor that shines with simple preparation. In Italy, they're often blanched and dressed with good olive oil, flaky salt, and a squeeze of lemon. Their curved shape holds onto sauces beautifully — try them with brown butter and sage, or toss into a Nicoise-style salad while still warm.
GROWING GUIDE: Direct sow after last frost in full sun, 1" deep, 4-6" apart. Provide sturdy trellis support at least 6-8 feet tall. Anellino beans are somewhat slower to mature than other pole beans but then produce abundantly. Keep soil evenly moist, especially during flowering. Harvest pods at 4-5". Days to maturity: 60-65 days.
LIMITED RELEASE — Available exclusively in our signature cello packets, each featuring a mailable postcard with original botanical artwork.