Beans ‘Tuvaglieda’, a traditional Italian climbing bean that’s both beautiful and delicious. This variety is well loved in Mediterranean gardens and kitchens, producing tender, stringless pods with an excellent flavour. It’s the kind of bean that combines old-world charm with practical productivity, making it perfect for home growers who enjoy both fresh eating and drying beans for winter storage.

‘Tuvaglieda’ originated in Italy, where it has been grown in regional gardens for generations. Like many heirloom beans, it was selected and handed down by local farmers for its taste, reliability, and ornamental seed markings. Today, it’s prized among bean collectors and food lovers for its heritage value and versatility.

Nutritionally, ‘Tuvaglieda’ beans are rich in vitamins A, C, and K when eaten fresh, and they provide folate, potassium, iron, and fibre. As dried beans, they become an excellent source of plant-based protein, complex carbohydrates, and essential minerals such as magnesium and phosphorus. They’re a low-fat, nutrient-dense food that supports heart and digestive health while keeping you full and energised.

In the garden, ‘Tuvaglieda’ is a climbing French bean that will happily grow 2 metres or more with the right support. The plants produce abundant pods that are tender and stringless when harvested young, but the seeds inside can also be matured and dried for later use. Because it’s a dual-purpose variety, you can enjoy it fresh through summer and store dried beans for hearty winter meals.

How to Grow:

To grow from seed, sow directly into the garden once the soil has warmed and the risk of frost has passed.

Plant seeds 2–3 cm deep and 10–15 cm apart at the base of a trellis, fence, or bean teepee.

Keep the soil moist during germination, which usually takes 7–10 days.

Like other climbing beans, they’ll reward you with plenty of pods if you keep picking regularly.

If you’d like dried beans, leave some pods on the plant until they yellow and rattle with mature seeds.