Fagiolo del Purgatorio (Purgatory Bean)
Small, white, and round bean historically planted and harvested by hand in the Lazio region of Italy. With delicate flavor and a thin skin, it is tasty when simply boiled with garlic, sage, and bay, then dressed with olive oil, salt, and pepper or cooked in a farmer's soup. The Purgatory Bean has been designated by Slow Food as an outstandingly tasty, culturally important, and endangered variety in Italy, and is listed in their Ark of Taste as a way to invite everyone to take action to help protect them.
Days to Maturity: 95
Seeds per pack: 40
Planting / harvesting notes
Plant in warm soil at least a couple weeks after the last danger of frost has passed. Sow directly in the ground at a depth of one inch, spaced every few inches in rows 12 inches apart. Thin to one plant every six inches.
Seed keeping notes
Beans are self-pollinating, though it is best to isolate different varieties of P. vulgaris by at least 25 feet (we do 75 feet to be sure) to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the beans when their shells have become dried and crispy on the plants. Lay out the pods in a dry, sunny place to dry down further. Shell the beans and lay out the seeds in a well ventilated place away from direct sunlight for at least another few days to a week before storing for next year.