豆 '西爾維奧的黃扁豆'

The pods on these beans are beautifully flat and tender, perfect for slicing into salads without any stringiness. I've already harvested twice as much as I expected from a small patch, and the plants are still going strong.

Planted these in late spring and the vines absolutely took off, giving us more flat beans than we could eat by mid-summer. They have that old-fashioned, meaty texture that holds up beautifully in a slow-simmered ragu.

These seeds carry a real piece of history, and they sprouted fast with almost no fuss. I love that the story behind them is just as rich as the harvest, and the yellow pods are a standout in the garden.