An illustration of green bean pods on a piece of plywood.

Bean Seeds

Phaseolus vulgaris

Common beans are native to Central and South America, and have been stewarded by the Indigenous people of these places and North America for thousands of years. This crop has a past of a few hundred years in the agriculture system and culinary scene of Turkey. What we will offer in our catalog will be mostly the varieties that were bred by seed saver communities and villagers of Turkey throughout the time they have been cultivating beans, in addition to more modern beans with bush growth habit.

Growing tips:

  • Soak seeds in water overnight.
  • Direct-seed after last frost.
  • Use composted manure or Phosphorus-rich fertilizer to improve yield
  • Water regularly.
  • Trellis pole varieties.
  • Pick frequently to encourage production. Re-seed every two weeks for prolonged harvest.
  • Ayas Barbunyasi

    Greasy Beans (2)

  • Ayas Barbunyasi

    Pickling/Wax Beans (3)

  • Ayas Barbunyasi

    Turkish Beans (21)

    Although common bean is native to Central and South America, since it was introduced to Turkey a few hundred years ago, it became a traditional part of the cuisine. Today there are many Turkish beans which originated in home gardens and regionally stewarded for generations. Some of the most common ways of use of beans in Turkish cuisine can be listed as:
    • Stews
    • Olive-oil based recipes
    • Frying
    • Pickling
    In our catalog you will find some of Turkey's heirloom beans. We will also feature more modern beans which were bred in the 20th century for stringless pods, flavor and yield.
  • Ayas Barbunyasi

    Dry Beans (9)

  • Ayas Barbunyasi

    Green Beans (16)