Organic 'Zolfino' dwarf bean

Organic 'Zolfino' dwarf bean (Phaseolus vulgaris) from the seed company Gaia, a rare, creamy and heritage Italian bean

The 'Zolfino' bean, also known as the sulfur bean , is a very rare Italian dwarf variety originating from Pratomagno in the Casentino region of Tuscany. Long threatened with extinction, it was saved thanks to the passionate work of the Associazione del fagiolo Zolfino del Pratomagno (Zolfino Bean Growers Association of Pratomagno ). This bean is distinguished by its pale yellow seeds , its incomparable creamy texture, and its remarkable digestibility. Highly prized in traditional Tuscan cuisine, it is ideal for soups, stews, purées, and rustic Italian dishes. Compact, productive, and perfectly adapted to hot, dry climates, the Zolfino is a true gem of the heritage vegetable garden.

Companion plants : Corn, Carrot, Cabbage, Cucumber, Peas, Radish, Potato, Squash, Nasturtium, Rosemary
Nefarious plants : Alliums, Beetroot

Spread/Habit : Dwarf, bushy
Plant height : 30 to 45 cm
Quantity per packet : 25 seeds
Certification : Certified organic by Ecocert Canada
Special features : An ultra-rare Italian variety, with sulfur-yellow, creamy, and very digestible seeds; a heritage variety, threatened and then saved by a local association

Leaf color : Medium green
Texture/flavor : Creamy, tender, very fine dried bean
Cold tolerance : Not frost tolerant

Farming method

To encourage germination, soak the seeds for a maximum of 8 hours in lukewarm water (longer soaking will result in seed death). Sow directly after the last frost , at a depth of 2.5–5 cm .
Space the plants 7 to 10 cm apart, with 30 cm between rows.
Germination in 8 to 10 days between 21 and 31 °C (optimum 26 °C).
Place in full sun (level 3), with moderate watering (level 2). To extend production, sow every 3 weeks .

Harvesting and preservation

Harvest when the pods turn brown and are completely dry . Ensure good air circulation to facilitate the final drying of the beans.
Store only dried beans , in airtight containers, in a cool, dry place.

Usage ideas

• In ribollita or other traditional Tuscan soups
• In mild and creamy stews
• Zolfino bean puree , a local specialty
• In warm salads of thin beans
• As an accompaniment to white meats or fish

The ' Zolfino' bean is a Tuscan gastronomic treasure: creamy, rare, and steeped in heritage. An exceptional variety for gourmet gardeners and enthusiasts of Italian culinary traditions.