Climbing Bean Lingua di Fuoco is the climbing variety of the old, Italian, and highly appreciated Lingua di Fuoco bean (literally translated: Tongue of Fire). This exceptional bean immediately attracts attention with its beautiful and decorative appearance. The plant produces an abundance of striking pods that are white with red speckles and flame-like markings. Inside, it develops equally attractive white beans with a unique red-speckled pattern. Due to its special appearance, Lingua di Fuoco is not only a valuable vegetable but also a decorative feature in the vegetable garden. The climbing Lingua di Fuoco produces vigorous plants that flower abundantly and develop large quantities of pods. As a climbing bean, the plant requires support in the form of sturdy bean poles, a trellis, or other suitable climbing material. It grows best in a sunny, warm, and sheltered location. Thanks to its strong growth, long growing period, and high yield, this bean is very suitable for the vegetable garden, but it also performs well when grown in a greenhouse or against a sunny wall. The young pods can be harvested early and eaten whole. At this stage, they are wonderfully tender and can be prepared in the same way as green beans. If the pods are left to mature on the plant, the beautiful dried beans can be harvested. These retain their characteristic red-and-white markings and are not only decorative but also have a delicious, full, and rich bean flavour.
Culinarily, Lingua di Fuoco Climbing is an extremely versatile bean. The young pods can be boiled with a little salt and served with butter or olive oil. Steaming is also an excellent preparation method, as it preserves the flavour and crisp texture. The pods are also delicious stir-fried with ingredients such as garlic, onion, chilli, or Mediterranean herbs. After briefly blanching, they can be used in salads and they are excellent in soups, stews, casseroles, vegetable mixes, and pasta dishes. The fully matured dried beans have a creamy texture and a rich, full flavour. They are particularly suitable for Italian bean soups such as minestrone, stews, pasta sauces, chilli-style dishes, and legume salads. Classic bean dishes with tomato, herbs, and olive oil gain a wonderful Mediterranean character from these beans. Before cooking, soak the dried beans preferably for 8–12 hours in water and then cook them gently until tender. This gives them a soft texture and allows their full flavour to develop. The flavour of Lingua di Fuoco combines beautifully with many different ingredients. The beans pair especially well with meat dishes containing bacon, pancetta, chicken, beef, lamb, and various types of sausage. They also work very well with robust fish varieties. Herbs and seasonings that complement this Italian bean include garlic, basil, oregano, thyme, rosemary, sage, parsley, chilli pepper, black pepper, olive oil, Parmesan cheese, and tomato. A classic combination is Lingua di Fuoco with tomato, garlic, olive oil, basil, and Parmesan cheese, where the Mediterranean flavours and creamy texture of the beans are beautifully enhanced. Lingua di Fuoco also combines wonderfully with other vegetables. It pairs well with onion, peppers, courgette, aubergine, carrots, leeks, potatoes, spinach, and sweetcorn. This makes this versatile bean suitable for both simple everyday dishes and more elaborate meals. Non hardy annual. Height: 200 - 250 cm.
Be carefull: we also sell a lower variety of this bean: Lingua di Fuoco
Soaking: 24 hours
Indoor sowing: from April
Outdoor sowing: from May
Germination: 7 - 14 days
Germination temp.: 18 - 22 ºC
Sowing depth.: 3 - 4 cm
Plant distance: 50 - 75 cm
Plant position: sunny and sheltered
Days till harvest: 55 - 70
Harvest period: July - September
For faster and more even germination, it is recommended to soak the seeds before sowing. Soak the seeds for approximately 24 hours before sowing in lukewarm water. This allows the seeds to absorb sufficient moisture, helping germination to start more quickly. For an early harvest, Blue Lake climbing beans can be started indoors from April, approximately 6 weeks before the last expected night frost. Sow the seeds individually in small pots, so the young plants can easily be transplanted later. Plant the seeds 3 - 4 cm deep in light, nutrient-rich potting soil and maintain a constant temperature of 18 - 22 °C during the germination period. Germination usually takes 7 - 14 days. Keep the soil slightly moist, but avoid making it too wet. Once the young plants have developed sufficiently and the risk of night frost has passed, they can be hardened off and planted outdoors.
Direct sowing in the open ground is possible from mid-May, once the risk of night frost has disappeared and the soil has warmed up sufficiently. Beans do not like cold soil; warm soil promotes better growth and healthier plant development. Choose a sunny, sheltered location where the plants receive plenty of warmth and are protected from strong winds. Sow the beans 3 - 4 cm deep and maintain a planting distance of approximately 50 - 75 cm. As this is a climbing bean, the plants require support. Therefore, provide poles, a trellis, or other climbing material in good time, allowing the plants to develop properly. Water the plants regularly, especially during dry periods and during flowering and pod formation. Keep the soil evenly moist, but make sure excess water can drain away properly. Soil that is too wet can cause root problems. Remove weeds regularly around the plants so that the beans have enough nutrients and space to grow. With proper care and regular monitoring, the plants can provide a generous harvest.
The first harvest usually takes place approximately 55 - 70 days after sowing. Harvest the pods when they are around 25 cm long and still young, firm, and tender. Carefully cut or pick the pods from the plant to avoid damage. Regular harvesting encourages the plant to continue producing new flowers and pods. This allows you to enjoy fresh, tasty climbing beans over a longer period.
