Bean Pole Seychelles (Green) is an All America Selections award-winning pole bean that combines exceptional productivity with superior eating quality and disease resistance. The vigorous 7–9 foot vines produce abundant trusses of uniform, stringless pods measuring 5–7 inches — long enough to harvest at the tender-snap stage yet substantial enough for mature shell beans if left on the vine. The pods are a rich dark green that holds its color through cooking, with crisp, tender flesh and a mild, refined bean flavor. This variety demonstrates proven resistance to Bean Common Mosaic Virus (BCMV) and anthracnose, reducing disease pressure in humid climates and lowering management inputs. Harvest in about 60 days.

Germination Rate: 97%. Test Date: 12/24. JSS.

Texas Minimum Germination Rate: 70%.

Why Choose Bean Pole Seychelles?

• Heirloom Seed: Passed down through generations for at least 75 years for reliable harvests and authentic flavor.
• Non-GMO Seeds: Plants whose DNA structure has not been altered in ways that do not occur naturally through traditional breeding methods.
• All America Selections Winner: Recognized by the premier independent trialing organization in North America for outstanding performance in home gardens.
• Disease Resistant: Proven resistance to Bean Common Mosaic Virus (BCMV) and anthracnose — lower-input, more reliable harvests in humid and challenging climates.
• Stringless 5–7″ Pods: Crisp, tender, dark-green pods with a mild refined flavor — excellent fresh, frozen, or canned.
• Heavy Continuous Yields: Vigorous 7–9 foot vines produce abundantly from mid-summer to fall frost — the more you pick, the more they produce.
• Space-Efficient Vertical Growth: Tall-growing vines maximize limited garden space — ideal for trellises, fences, and vertical gardens.
• Easy to Grow: Forgiving of small mistakes — a great choice for beginner and experienced gardeners alike.

Planting Tips for Success

• When to Plant: Direct sow outdoors after last frost when soil temps reach 60°F. In Texas and warm climates, sow again in late summer for a fall harvest.
• Sunlight: Full sun — at least 6–8 hours of direct sunlight daily.
• Soil: Well-drained, moderately fertile soil with a pH of 6.0–6.8. Beans fix their own nitrogen — avoid high-nitrogen fertilizers.
• Planting Depth: Sow seeds 1 inch deep, 4–6 inches apart.
• Spacing: Space rows 24–36 inches apart.
• Watering: Water consistently, about 1 inch per week. Avoid overhead watering to reduce disease risk.
• Support: Provide a trellis, fence, or sturdy pole at least 8–9 feet tall. Seychelles vines are vigorous climbers that reward solid support with maximum yield.
• Fertilizing: Beans fix their own nitrogen — a balanced starter fertilizer at planting is sufficient.
• Harvesting: Pick pods at 5–7 inches when still firm and tender — about 60 days. Frequent harvesting encourages continuous production through fall frost.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Great Customer Service: David answers all customer service questions. Usually within a few minutes.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Fresh/Raw: Snap off ends and enjoy raw in salads or as a crisp snack — Seychelles’ tender stringless pods are exceptional eaten fresh.
• Steaming: Steam 4–6 minutes for vibrant, tender beans that hold their dark green color beautifully.
• Sautéing: Sauté in olive oil or butter with garlic for a quick, flavorful side dish.
• Blanching & Freezing: Blanch 2–3 minutes, cool in ice water, and freeze for up to 12 months.
• Canning: Excellent for pressure canning — preserves flavor and nutrition for long-term pantry storage.

Order Seychelles Pole Bean Seeds Today

Order yours today and grow your own fresh Seychelles pole beans in your spring and fall gardens.

Nutritional Information

Per 1 cup (100g) raw green beans (harvested pods, not planting seeds):

• Calories: 31
• Total Fat: 0.1g (0% Daily Value)
• Sodium: 6mg (0% Daily Value)
• Total Carbohydrates: 7g (3% Daily Value)
• Dietary Fiber: 2.7g (10% Daily Value)
• Total Sugars: 1.4g
• Protein: 1.8g
• Vitamin C: 12.2mg (14% Daily Value)
• Vitamin K: 14.4mcg (12% Daily Value)
• Folate: 33mcg (8% Daily Value)

Important Disclosures

• Variety Disclaimer: Heirloom varieties may exhibit natural variation in size, color, and maturation. Results may vary based on growing conditions, climate, and gardening practices.
• Seed Storage: Store seeds in a cool, dry location away from direct sunlight. Properly stored bean seeds remain viable for 3–4 years.
• Planting Zones: Seychelles pole beans thrive in USDA Hardiness Zones 3–10. Check your local frost dates before planting.

Seychelles Green Bean Almondine

Tender harvested Seychelles pods dressed with butter, toasted almonds and lemon make a simple garden-to-table side dish. Use harvested food pods, never the planting seeds in this packet. Serves 4. Prep: 10 minutes. Cook: approximately 12–15 minutes.

Ingredients

• 1 pound fresh Seychelles green beans, washed and ends trimmed
• ¼ cup sliced almonds
• 2 tablespoons unsalted butter
• 1 teaspoon olive oil
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• ¼ teaspoon salt, or to taste
• ⅛ teaspoon black pepper
• Lemon wedges, for serving

Directions

1. Leave the young pods whole or cut crosswise into shorter pieces if preferred.
2. Bring a large pot of water to a boil. Add beans and cook for 6–8 minutes, or until tender to your preference. Drain well.
3. While the beans cook, place sliced almonds in a dry large skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently, until lightly golden. Transfer to a small bowl.
4. Add butter and olive oil to the skillet. Once the butter melts, add drained beans and toss for 2–3 minutes until hot and evenly coated.
5. Remove from heat. Toss with lemon zest, lemon juice, salt and pepper. Sprinkle toasted almonds over the top and serve with lemon wedges.

Options: Replace butter with olive oil for a dairy-free version. For a nut-free variation, omit the almonds and add 1 tablespoon chopped parsley instead, using ingredients suitable for your dietary needs.

Allergen Note: This recipe contains almonds (tree nuts) and milk from butter.

Storage: Refrigerate leftovers in a covered container within 2 hours. Use within 3–4 days and reheat to 165°F. Store extra toasted almonds separately to retain their crunch.

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