These flat, Italian snap beans aren't available in most grocery stores. Once you taste their delicious, nutty flavor, you'll wish you could grow them year 'round. The 4"–5" long pods are slow to develop fiber and seeds, so they're very tender. 'Roma II' is delicious fresh, and is excellent for freezing or canning. Disease resistant to bean common mosaic virus (NY15) and rust.
Botanical Name: Phaseolus vulgaris
Days to Maturity: 58 Days
Native: Mexico and South America
Hardiness: Frost-sensitive annual
Plant Dimensions: 15"–20" tall, wide
Variety Information: 4"–5" wide and flat, medium green, stringless pods. Disease resistant to bean common mosaic virus (NY15) and rust.
Type: Snap bean
Attributes: Disease Resistant, Good for Containers
When to Sow Outside: RECOMMENDED. 1 to 2 weeks after your average last frost date, and when soil temperature is at least 65°F, ideally 70°–85°F. Successive Sowings: Every 7 to 14 days up to 80 days before your average first fall frost date. NOTE: In very hot summer areas, skip sowing as high heat approaches; temperatures consistently above 90°F will prevent beans from forming.
When to Start Inside: Not recommended; bean seedlings are sensitive to root disturbance.
Days to Emerge: 6–12 Days
Seed Depth: 1"
Seed Spacing: 1 seed every 4"
Row Spacing: 24"
Thinning: Not required
Harvesting: Snap beans are ready to pick when the pod "snaps" or breaks in half cleanly. This is when the seeds have just begun to form and the pods are several inches long (depending on the variety). Hold the stem with one hand, and the pod with the other hand to avoid pulling off branches, which will continue to produce. At season's end, plants are great compost material if they are disease-free.
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