(Phaseolus vulgaris) French heirloom named after the farming village of Rocquencourt near Versailles. Long, thin, yellowish to lime green bean with buttery flavour remaining crisp even after cooking. Best harvested when thickness of a pencil for best taste. May be used fresh, cooked or left to mature on the bush with the dried beans used as a legume. Will grow well in all climates but does particularly well in cooler areas. Popular variety throughout Europe. William Woys Weaver, a passionate expert in heirloom vegetables has described this bean as 'the aristocrat of wax beans.' 52-55 days. 50 seeds
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