Photographs taken as the year progresses and the beds develop.
I am also growing Borlotti beans. This is a climbing bean that is sometimes called “French bean”. I believe on the continent, they are allowed to become totally mature and only the kernel is used. I find that if you gather it young, it can be used same as the British runner bean, eating the complete pod. When mature, the outer pod becomes fibrous so just use the kernel which can also be dried for storage. The dried bean takes much longer to cook.
The Borlotti does not produce as much as the standard runner bean but tends to go on later in the season, displaying its striking looking pod. I am including the photo on the left as I feel that it is an incredible work of art that nature has created.