Myles Garbanzo Bean is a dry shelling variety of Phaseolus vulgaris bred for the dual purpose of fresh green shelling and full maturity as a dried bean. This legume packs dense nutrition into every pod, delivering fiber and antioxidants while simultaneously enriching your soil through nitrogen fixation. Plant in full sun with minimal water needs, spacing them just 2 inches apart in rows 18 inches wide, and you'll harvest mature pods ready to shell fresh or cure for storage.
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These beans work hard on two fronts: pick them young for tender fresh shelling, or let them fully mature on the plant and dry them for storage that lasts months. As a nitrogen-fixing legume, every plant you grow leaves your soil richer for the next season's crops. The low water requirement and full-sun preference make this a low-maintenance addition to any vegetable garden.
Myles Garbanzo excels in both fresh and dried preparations. When pods are fully formed but still tender and green, shell them for immediate cooking in soups, stews, and side dishes. Allow them to mature fully on the plant, then dry and store for year-round use; dried beans are excellent in hummus, curries, salads, and slow-cooked dishes where their dense texture holds up beautifully.
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Direct sow seeds into the garden after frost danger has passed. One ounce of seed plants 12 to 15 row feet; use 1/2 pound for 100 row feet. Sow at the spacing indicated for your variety.
For fresh shelling, pick pods when fully formed but while still soft and tender with a vibrant green color, before the beans inside harden. For dry beans, wait until pods mature completely and begin to turn brown; harvest before pods shatter in the field. If weather prevents field drying, pull entire plants and spread them on a tarp indoors, turning the pile daily for even drying. Beans are ready to thresh when the material becomes brittle and dry.
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