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Gaia
Phaseolus vulgaris
'Blue Coco' pole bean Seeds (Phaseolus vulgaris). This heirloom develops into a 5- to 7-foot vine bearing attractive bicoloured pods that turn deep blue-purple when mature. The beans inside are creamy white and resemble Great Northern beans. Gaia recommends the variety for home gardens and fresh-market harvests. Each packet contains approximately 25 organic seeds; the current product page does not claim organic certification. The variety is annual and open-pollinated. Kew accepts Phaseolus vulgaris in the Fabaceae family. Its colourful pods combine ornamental appeal with a versatile edible crop on a manageable trellis. For practical seed starting, growing from seed succeeds best when the verified product depth, moisture and temperature guidance is followed.
Direct sow after the last frost once soil has warmed, 1 to 2 inches deep. Space seeds 3 to 4 inches apart and leave approximately 24 inches between rows. A temperature of 21 to 30°C, preferably around 26°C, supports emergence in 8 to 10 days. Install a sturdy trellis before stems begin climbing. Grow in full sun and fertile well-drained soil. Water regularly without standing water, especially during flowering and pod development. Gaia currently specifies no number of days to maturity for Blue Coco, so follow pod development and local conditions rather than relying on an invented date. Use the product details as a clear guide on how to start seeds while keeping the growing medium evenly moist, never saturated. For indoor seed starting, count back from local conditions and frost dates to decide when to start indoor seeds.
Pick young tender pods for cooking, or let them turn deep blue-purple and dry for a harvest of creamy white beans. For a dry crop, wait for full maturity, choose a rain-free period, and finish drying under cover with good airflow. Store thoroughly dried beans in an airtight container in a cool, dark, dry place. Before eating, soak the beans, discard the soaking water, and cook completely in fresh water until tender. Never consume raw or undercooked beans. Remove damaged or damp beans before storage and keep seed reserved for future planting clearly labelled and separate from the culinary harvest.
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