A plot neighbour leaves borlotti beans to dry on the plant. We've got blauhilde purple French that are at the end - those left re showing pods thro the skins; so I'm wondering if I can leave them to dry, then pod for soups etc thro the winter. Can this be done with any bean or is it only worth bothering with borlottis and similar?
Some are more suited to eating fresh, some are more suited to drying and some are okay for both - eating the pod, the fresh shelled bean and dried.
Blauhilde can be eaten as a pod and dried.
I always grow a selection suitable for all uses.
This year I am growing Mennonite, Princess, Gigantes, Hutterite Soup and Gout de Chataigne d'Echenans for drying; and Kentucky Wonder Wax, Carminat and Cobra for eating fresh.