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Gaia
Phaseolus vulgaris
Organic 'African Yellow Bean' Kidney Bean Seeds (Phaseolus vulgaris). Also known as African Yellow Bean, this dry bean produces yellow seeds with firm skins that hold their shape during cooking. Its texture suits soups, chilis, stews, bean salads, and slow-simmered dishes. The annual plant develops a compact 18- to 24-inch habit suited to a sunny vegetable garden. Each Gaia packet contains approximately 25 seeds certified organic by Ecocert Canada. The variety is open-pollinated and identified as an heirloom. Kew recognizes Phaseolus vulgaris as an accepted species in the Fabaceae family. 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 and air are thoroughly warm. Place seeds 1 to 2 inches deep and 3 to 4 inches apart, with approximately 12 inches between rows as listed by Gaia. A temperature of 21 to 31°C, preferably around 26°C, supports germination in 8 to 10 days. Grow in full sun and loose fertile well-drained soil. Water regularly without saturating the ground, especially during flowering and pod development. Avoid excess nitrogen, which encourages foliage instead of bean production. Successive sowings at three-week intervals are possible where the remaining warm season is long enough for the 100-day crop. Use the product details as a clear guide on how to start seeds while keeping the growing medium evenly moist, never saturated.
Full maturity is listed at approximately 100 days. Wait until pods and beans are completely mature and dry, then harvest before an extended rainy period. Finish drying under cover with good airflow and shell only when pods are crisp. Store thoroughly dried beans in an airtight container in a cool, dark, dry place. Before eating, soak dry kidney beans for at least five hours, discard the soaking water, and boil vigorously in fresh water before continuing to cook until tender. Never eat raw or undercooked beans. This complete cooking step follows Canadian food-safety guidance for reducing naturally occurring lectins in dried kidney beans.
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