A favorite in Italy, these flat and wide 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 nice and tender. 'Roma II' is delicious eaten fresh, and is an excellent variety for freezing or canning. Disease resistant.
• Botanical Name: Phaseolus vulgaris
• Days to Maturity: 58 days
• Family: Fabaceae
• 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.