Slenderette Bush Bean Seeds | Phaseolus vulgaris | Haricot Vert | Stringless | Gourmet Chef’s Bean | 53–57 Days

Slenderette Bush Bean Seeds – Phaseolus vulgaris | The Premier Haricot Vert | Gourmet Stringless Bush Bean | 53–57 Days

Slenderette (Phaseolus vulgaris) is the benchmark haricot vert for home gardeners and professional chefs alike — a high-yielding, compact bush bean that produces an exceptionally high volume of slim, straight, uniform, 5-inch dark green pods with pure white seeds, a satisfying crunch, and the clean, sweet flavor that makes it one of the most sought-after beans in the gourmet kitchen. Stringless from harvest to table. Ready in approximately 53–57 days. A widely adapted variety that performs reliably across a broad range of growing conditions. Open-pollinated, non-GMO.

Variety Details

• Botanical Name: Phaseolus vulgaris
• Variety: Slenderette — open-pollinated, non-GMO
• Classification: Haricot vert (French fine bean) type — slim, pencil-thin pods
• Type: Determinate bush bean — compact, upright, no staking required
• Pod: 5 inches long; slim, straight, dark green; stringless; white seed inside
• Bush height: ~24 inches; strong, upright, medium-to-large dark green bush
• Days to maturity: 53–57 days
• Yield: Extremely high; one of the most productive haricot vert varieties available
• USDA Zones: All zones (warm-season annual)
• Sun: Full sun
• Soil: Well-drained, compost-amended; pH 6.0–6.8; tolerates a wide range of soil types
• Germination: 7–14 days at 65–75°F (18–24°C)
• Germination temperature: Do not sow until soil reaches 65°F — cold soil delays germination and encourages rotting

What is a Haricot Vert?

Haricot vert (French: “green bean”) refers specifically to a French-style fine green bean — slimmer, more tender, and more elegant than a standard American snap bean. True haricots verts are harvested younger and smaller, at the pencil-thin stage, for maximum sweetness and the characteristic delicate snap. They are the standard green bean of French bistro cuisine, starred restaurant kitchens, and farmers’ market premium vegetable stalls. Slenderette is one of the most reliable open-pollinated haricot vert varieties, producing the slim, uniform pods that chefs specify for professional-quality plating — straight, consistent in length, and deep green — without the labor cost of imported French beans.

Culinary Uses

• Haricots verts amandine (the classic): Blanch pods in heavily salted boiling water for 3–4 minutes until bright green and just tender; shock immediately in ice water; drain. Toss in a hot pan with foaming brown butter and a handful of sliced toasted almonds; finish with a squeeze of lemon. One of the great simple French side dishes.
• Salad niçoise — the definitive use for haricots verts in classic French composed salad: blanched and chilled, arranged alongside tuna (or seared albacore), hard-boiled eggs, Niçoise olives, tomatoes, and anchovy fillets, dressed with a sharp Dijon vinaigrette
• Restaurant plating — Slenderette’s uniform slim pods and consistent length make them ideal for high-end plate presentation: arranged in tight bundles, tied with a chive, or fanned across a protein
• Stir-fried haricots verts — dry-fried in a screaming hot wok with garlic, chili, and preserved black beans in the Sichuan tradition (gan bian si ji dou style); the slim pods blister and char beautifully
• Roasted whole — tossed with olive oil, salt, and fleur de sel; roasted at 425°F for 12–15 minutes until slightly caramelized and tender; finish with lemon zest and Parmesan
• Pasta primavera and grain bowls — blanched haricots verts added to spring pasta with asparagus, peas, and cream; or warm grain bowls with farro, roasted vegetables, and herbed dressing
• Pickled haricots verts (dilly beans) — the slim, straight Slenderette pods are ideal for vertical jar packing; brine with dill, garlic, mustard seed, and white wine vinegar
• Crudites and cheese boards — raw Slenderette pods have exceptional snap and sweetness; serve with aioli, tapenade, or hummus
• Blanched and frozen — Slenderette’s high yield makes it excellent for bulk harvest and freezing; blanch 3 minutes, ice bath, freeze flat; stores 12 months
• Harvest and serving tip: For peak haricot vert quality, harvest at 4–5 inches (before full 5-inch maturity) when pods are at their slimmest and most tender. Serve or preserve the same day as harvest for best flavor.

Planting Guide

• Direct sow (recommended): Sow directly outdoors when soil temperature reaches 65–75°F and all frost risk has passed. Beans dislike transplanting — direct sow gives the best results.
• Depth and spacing: Plant seeds 1 inch deep and 4–6 inches apart in rows 18–24 inches apart.
• Succession sowing: Bush beans are determinate — they produce a single concentrated harvest flush, then decline. For a continuous season-long supply, sow a new row every 10–14 days from last frost through midsummer. For a large single crop ready at once (for canning or freezing), sow all seeds simultaneously.
• Watering: Keep soil consistently moist. Beans are shallow-rooted — water at the base at least once a week in dry weather. Mulch to retain moisture and suppress weeds.
• Fertilizing: Beans fix their own nitrogen via root nodules — avoid high-nitrogen fertilizers which favor foliage over pods. Compost at planting is sufficient in most soils.
• Rotation: Rotate bean planting areas annually to prevent soil-borne disease buildup. Do not plant beans in the same bed more than once every 3 years.

Harvesting

• Begin harvesting when pods are 4–5 inches long, slim, and before seeds inside begin to swell. A ripe Slenderette pod feels smooth, firm, and crisp; the interior seed outline should not yet be visible.
• Pick every 1–2 days at peak season — consistent harvesting significantly increases total yield by keeping the plant in productive mode.
• For dried beans: Allow pods to dry and yellow on the vine for several weeks past normal picking time. Pull the entire plant, shell beans over a large tray, and dry fully before storage.