On Sale
Zargana of Nestos Bean — Organic
This extraordinary pole bean traveled from the Nestos River region of northern Greece to Oregon in the hands of legendary seedsman Alan Adesse, and we're thrilled to pass it along to you. Fresh off the vine, the pods are productive and delicious snap beans — firm, flavorful, and satisfying. But the real magic happens when you let them dry: the pods split open to reveal vivid purple beans of breathtaking beauty, with a velvety, almost creamy texture when cooked.
HISTORY & HERITAGE: The Nestos River valley in northeastern Greece has sustained agricultural traditions for millennia. This bean is a genuine living heirloom — the kind of variety kept alive by seed-saving farmers and passionate collectors like Alan Adesse. Varieties like this one exist nowhere in commercial agriculture; they survive only through the dedicated hands of growers who understand what's worth saving. Matures in approximately 65 days.
CULINARY TIPS: As a snap bean, harvest pods at 5-6" for fresh eating — tender, full of flavor, excellent roasted or quickly sauteed with garlic and lemon. As a dry bean, the purple beauties are stunning in bean salads, slow-cooked with herbs and olive oil in the Greek tradition, or simply braised with tomatoes. The color deepens when cooked into a rich, dark purple-burgundy.
GROWING GUIDE: Direct sow after last frost when soil has warmed to at least 60°F. Plant seeds 1" deep, 4-6" apart, in rows 18-24" apart. Provide a trellis at least 6 feet tall. Full sun, well-drained soil. Keep consistently moist during flowering and pod set. For dry beans, allow pods to mature fully on the vine until papery; harvest before autumn rains. Days to maturity: 65 days.
LIMITED RELEASE — Available exclusively in our signature cello packets, each featuring a mailable postcard with original botanical artwork.
HISTORY & HERITAGE: The Nestos River valley in northeastern Greece has sustained agricultural traditions for millennia. This bean is a genuine living heirloom — the kind of variety kept alive by seed-saving farmers and passionate collectors like Alan Adesse. Varieties like this one exist nowhere in commercial agriculture; they survive only through the dedicated hands of growers who understand what's worth saving. Matures in approximately 65 days.
CULINARY TIPS: As a snap bean, harvest pods at 5-6" for fresh eating — tender, full of flavor, excellent roasted or quickly sauteed with garlic and lemon. As a dry bean, the purple beauties are stunning in bean salads, slow-cooked with herbs and olive oil in the Greek tradition, or simply braised with tomatoes. The color deepens when cooked into a rich, dark purple-burgundy.
GROWING GUIDE: Direct sow after last frost when soil has warmed to at least 60°F. Plant seeds 1" deep, 4-6" apart, in rows 18-24" apart. Provide a trellis at least 6 feet tall. Full sun, well-drained soil. Keep consistently moist during flowering and pod set. For dry beans, allow pods to mature fully on the vine until papery; harvest before autumn rains. Days to maturity: 65 days.
LIMITED RELEASE — Available exclusively in our signature cello packets, each featuring a mailable postcard with original botanical artwork.