Phaseolus aegypticus. Mentioned in Gerard's Herbal in 1597, and one of the earliest half-hardy beans to be cultivated in Europe. Looks like a bean but tastes like a pea. In habit it is treated as a French bean, climbing up to 2 metres. Cooking: as whole pods, boiled or steam (as French bean) or fresh shelled & cooked (as Peas) or can be dried (as Haricot). Does well on heavy clay. About 14 weeks to maturity. Seed count approx 20. Additional charges for Postage and Handling for SEEDS may apply outside of the United Kingdom.