Flageolet (pronounced "fla-zho-LAY") is a type of common shell bean grown in France and very popular in classic French cuisine. A pale shade of green, Flageolet beans are sometimes known as the "caviar of beans" because of their subtle flavor and the high esteem in which they are held by food lovers.
Flageolets originated in France and are primarily associated with that cuisine. These tiny, tender shell beans are a kidney-shaped common bean, harvested from their pods right before they fully ripen. They are dried in the shade to maintain their light green color. In the United States, they are grown in California. Although they are a common bean in terms of their variety, they are not your common bean in terms of price or availability and are more expensive.
A creamy, mild bean, traditionally loved with spring lamb or in cassoulet-type dishes, but we love them best with roasted garlic and tomatoes as a side dish with most anything. We owe a lot to France for developing the Flageolet from what were originally New World beans. It's ultra-creamy and dense and it stays whole despite a little rough treatment when being cooked. You can use Flageolet in many slow-cooked dishes. They seem like they'd be fragile and fall apart but they tend to stay whole, despite their delicate flavor and thin skins.
76 days shell, 96 days dry.
Planting Guide included. Ships in padded envelope.
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