Phaseolus vulgaris

Borlotti is a cherished heirloom bush bean with eye-catching pink and burgundy streaked pods that are as beautiful in the garden as they are on the plate. Originally bred in Colombia and further developed in Italy, Borlotti is also known by names like Roman bean or Saluggia. Its colourful seeds, cream with maroon speckles, are a favourite among gardeners and chefs alike for their rich flavour and versatility.

These beans can be enjoyed at multiple stages, picked young as stringless green pods, shelled fresh for tender, nutty beans, or left to dry on the plant for long-term storage. When cooked, the speckles fade but the creamy texture and hearty taste remain, making Borlotti perfect for soups, bean salads and traditional Italian dishes.

Sow seeds directly into warm, well-drained soil once frost risk has passed. Plant 2 to 3 cm deep and space 10 to 15 cm apart in rows spaced 40 cm apart. Germination typically takes 7 to 14 days when soil temperatures are between 18 and 24°C. Avoid pre-soaking seeds as they may rot in cool or overly damp conditions.

Borlotti grows as a compact bush and does not require support. Harvest green pods at 50 to 60 days, or allow them to mature fully on the plant for dry beans in about 90 days. Pods dry to a tan hue, and mature seeds should be firm, glossy and fully marked.

For best results, inoculate seeds with SoyGro Beanflo. This microbial treatment enhances nitrogen fixation, helping to build soil fertility and boost yields, especially useful in garden beds without a recent legume crop.

Standard packet contains approx. 25 seeds
Petite packet contains approx. 10 seeds

Using Beanflo-Rhizobium bacteria when planting your bean seed is the most cost effective way of putting nitrogen fixing bacteria into your soil, creating healthier soil for a more productive harvest.