Quote:
Originally Posted by Nick Maclaren[_3_]
In article ,
David Rance lid wrote:
On Sun, 9 Nov 2014 22:20:10 Bigal wrote:
Normally runners are grown for the green pod, and with my sense of
taste, they would have to have vastly different tastes for me to tell.
It was pure luck that I discovered them. There weren't any in the ones
I saved for next years seed. It was just having so many more growing
than I needed and could get rid of, that I decided to let them grow on
for the beans. I wasn't even sure how edible they would be... I have
enough to see if they lose their colour when boiled, and as for taste, I
think I will try them raw.
Not a good idea as they are poisonous until cooked. Nick M. has written
about this several times here.
Yes. You probably won't come to much harm by eating ONE raw,
but people have killed themselves by eating undercooked, ripe
Phaseolus beans. Exactly when the toxin develops, I don't know,
but it is supposed to be mostly in the skins.
Phaseolus vulgaris - Wikipedia, the free encyclopedia
Regards,
Nick Maclaren. |
Thanks for the info. l tried the kernels of one white and one black, No obvious difference in taste. l also boiled a couiple of black one for half an hour, and left them to soak overnight in the same water. No change in colour. l am now left thinking about next year, whether to grow all black, all white or half a row of each. The researcher in me says go for all black. The white beans can be bought any time.
Just out of curiosity, l have grown some Swiss chard 3 ft high this year. I haven't grown any for several years, and l don't remember it being that big. Has it been a particularly good year for it?