Haricot Vert Bean 'Compass'

Haricot Vert Bean 'Compass' - Seed

Phaseolus vulgaris 'Compass'  

Great tasting haricot vert!

Haricot vert 'Compass' (Phaseolus vulgaris) is a bean for connoisseurs, with long, handsome pods and a delicious taste. This white-seeded bean is very prolific and is not susceptible to disease. One of the tastiest haricot vert varieties.

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per pack (100 g)
£ 4.75
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Dried beans require no prior treatment but soaking overnight in lukewarm water can help germination.

Sowing method

Seeds will germinate within 14 days. If you plant a row or two of beans every 3 weeks you will have several harvest times per season. Sowing can be done in 2 ways:
1. Directly in the garden, preferably in a sunny spot as soon as all chance of frost is past, up to and including July. Loosen the soil with a fork to about 30 cm deep. There should be no fresh manure in the soil and it should also not be too wet or too cold. Stretch some string along a row with the use of two canes and throw 5 beans into a hole every 40 cm. Cover the beans to around 5 cm deep. Press the soil firmly down and sprinkle with water. Remove the string and label the row at one end so you know what is planted there. Rows should be planted up at 40 cm apart.
2. Recently germinated beans are of course sensitive to frost. You can accelerate your harvest by germinating indoors (with the added bonus of birds not being able to pull up your shoots). Sow indoors, March-April. Pots should have a good, well sieved potting compost, with 5 beans to a pot at 3 cm deep. Press lightly down and sprinkle with water. Stand the pots in a bright spot at room temperature. If the shoots get too big before it is warm enough outdoors, standing them in a cool room will slow the growth and gain you some time. Do not allow the pot to dry out. Give the sprouted beans in their pots plenty of room to prevent the leaves touching each other. Plant your bean plants outdoors after frost is past, at 40 cm intervals in rows 40 cm apart.

Haricot Vert do not have the dreaded 'string' and are generally considered the tastiest. Almost all modern varieties of beans are stringless. Green Beans, Haricot Vert... it's all the same, only the Haricot Vert are much thinner. The yellow ones are called Haricot Jaunes and have a somewhat gentler flavour than the green.

How to use

Freshly picked Haricot Vert are best eaten freshly picked, although they can be kept in the fridge for several days. Boil or steam the beans to have with potatoes, rice or pasta – but do not overcook because they taste best when crunchy. Cut into 2 cm lengths for wok cooking is also ideal! Haricot Vert freeze well but this does rather negatively affect the crunchiness.

Water extra in periods of drought. Keep the bed free of weeds - the beans will then grow better.


Use both hands to pick your beans. Using one hand can cause too much damage to the plant. Most beans in pods are ready for harvesting when the pods have filled out but the beans are not quite obvious in the pod. Best is to check at least once a week during the season and pick only those that are ready. Young beans are the most tender, and therefore the tastiest. When all beans are harvested and the plant is no longer flowering, it is time to dig up the plant.

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