Bean ‘Trionfo Violetto’ pole
$4.95
Purple Triumph beans: Italian heirloom pole type, crisp, slender, purple pods, lavender blooms, lush foliage—ornamental & tasty!
Description
Translated from Italian, this bean’s name means “purple triumph”, and this Italian heirloom will surely win you over! This treasure is a crisp, flavorful treat & highly ornamental. Abundant lavender flowers bloom against lush green foliage with a hint of burgundy that almost seems to be applied with a water-color brush. All of this accented against slender, dark stems, and long, thin, purple beans that are delicious fresh off the vine! It is so pretty you may want to grow it even if you don’t eat a single bean!
Stunning, prolific, and delicious!
Kat Granger –
Diane – August 4, 2020
These are wonderful beans. The vines are strong yet well-behaved. They climb readily but are easy to train. Stems are erect for a time so if you don’t guide them to the trellis right away it’s not a floppy mess (I’m a happily overwhelmed gardener). They look more sparse than other pole beans but produce just as well. Beautiful flowers and the deep purple beans are attractive and delicious. The color makes them easy to find and turn a very deep green when cooked. Little kids are enchanted with the ‘magic’ color-changing beans and so are adults. My 48-year-old neighbor lit up like a little kid when I gave him some so now I plant a trellis just for him. They need good support. They grow up their side of the cattle panel arch and battle the Rattlesnake beans on the other side for space so figure 8′ minimum. I am in US Zone 6a/5b. I plant at the end of May and the vines produce until frost, but seeds planted a month later quickly catch up. I have never had these as shellies or dried beans. They’re too good as snap beans so they never make it that far. Best before they get too bumpy. Trionfo Violetto has a permanent place in my garden.
Kat Granger –
Beth Janvrin – December 22, 2021
I grew Blue Coco last year but these taste so much better and are just as pretty. Loved the purple flowers and vines againt the green leaves. Ate ghem all season and then let the rest dry for baked beans and cassoulet. Delicous either way. Will definitely grow again.