One of our favorite vegetables, Borlotto Bean Lingua di Fuoco, is once again growing in our garden from seeds we saved from last year. We usually eat our Lingua di Fuoco (tongue of fire) beans young in the pod, but they can also be shelled and eaten fresh or dried. The handsome red speckling, which gives the bean its name, disappears when you cook them. The plant comes in both pole and bush versions.
Borlotto beans are basically the Italian version of kidney beans, hailing originally from the New World. Italian folks traditionally use them in soups. We’re considering growing an edible wall of beans along the south side of our house this spring in order to see if we can grow enough to collect dried beans and make some soup. For cultivation and harvesting details for dry beans click on over to the Thomas Jefferson Agricultural Institute.
It may seem like we’re pimping for Seeds from Italy, but these beans are yet another success we’ve had with the Franchi’s companies seeds that Seeds from Italy imports. We just discovered the competition, Italian Seed and Tool, which imports the rival Bavicchi company’s seeds. We’d appreciate feedback from anyone who has ordered Bavicchi seeds.