Wax Bean
Beurre De Rocquencourt is a French heirloom bush bean that brings European elegance to any vegetable garden. Named for the farming region of Rocquencourt in France, this wax bean likely descends from Algerian varieties introduced to France in the 1840s. It reaches maturity in just 55 days, producing abundant bright yellow pods with a fine, buttery flavor that cooks prize. The compact bush habit makes it ideal for containers or small spaces, thriving in full sun and moderate temperatures between 70, 80°F.
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This heritage wax bean combines productivity with culinary excellence. The plants set yields early and perform reliably across most climates, delivering those signature glossy yellow pods that look as good as they taste. What sets Beurre De Rocquencourt apart is its reputation among serious cooks for flavor and texture, these aren't just pretty beans, they're genuinely delicious. At 55 days to harvest, you'll be picking tender pods in mid to late summer without the long wait some bean varieties demand.
Beurre De Rocquencourt excels as a fresh market bean, best enjoyed lightly steamed or sautéed to showcase its fine flavor and waxy texture. The tender yellow pods are ideal for simple preparations, a drizzle of butter, fresh herbs, and perhaps a squeeze of lemon lets their natural character shine. They work beautifully in composed salads, alongside fish, or as a refined side dish at the dinner table.
Direct sow Beurre De Rocquencourt beans outdoors after frost danger has passed and soil has warmed to at least 60°F. Plant seeds half an inch to an inch deep, spacing them 4 inches apart. Water gently after sowing and keep soil consistently moist until seedlings emerge in seven to fourteen days.
Pick pods when they reach 4 to 5 inches long and while still bright yellow and tender. Harvest regularly, every two to three days, to encourage continued pod production and prevent plants from tiring. The pods should snap cleanly when bent, indicating peak tenderness and flavor. Avoid picking when foliage is wet to reduce disease spread.
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“Beurre De Rocquencourt tells the story of agricultural exchange between continents. Wax beans arrived in France from Algeria during the 1840s, marking a significant moment in European vegetable gardening. This variety emerged as a French selection from those early Algerian imports, becoming established in the Rocquencourt farming region where it earned its name. It represents the careful stewardship of European growers who recognized the potential of these newcomers and refined them for local gardens. The fact that it survives today as an heirloom speaks to its performance and the devotion of seed savers who understood its worth.”