Bean – Roma II

Description

Roma II Bush Bean (A.K.A. Roma 2)

50 Seeds per pack

Days to Maturity: 55 – 60 Days

Sun Requirements: Full sun to very light shade.

Botanical Name: (Phaseolus vulgaris)

Planting Instructions for Roma II Bean Seeds

Introduction. Roma II (also known as Roma 2, Romano bean, or Italian flat bean) is a reliable and very easy-to-grow bush variety first introduced in 1978 by Rogers Brothers Seed Company as a disease-resistant strain of the original Roma bean. Compact, sturdy plants grow about eighteen inches tall and produce heavy crops of broad, flat, stringless pods five to six inches long. With their tender, meaty texture and rich Romano flavor, these beans are prized in Italian cooking and beyond. Roma II matures in just fifty-five to sixty days and holds its eating quality longer than many varieties, making it a dependable choice for gardeners at every level.

When to Plant. Direct sow Roma II beans outdoors after the danger of frost has passed and soil has warmed to at least sixty degrees Fahrenheit. In most regions this is one to two weeks after the last average frost date. For a steady harvest, continue planting new rows every two to three weeks through midsummer.

Where to Plant. Choose a sunny location with fertile, well-drained soil. Roma II tolerates very light shade but produces best in full sun. A soil pH between 6.0 and 7.0 is ideal. Work in compost or aged manure before planting, and avoid planting in spots where beans or other legumes grew the year before.

How to Plant. Sow seeds one inch deep in rows spaced eighteen to twenty-four inches apart. Plant seeds two to three inches apart in the row. Thin seedlings to stand four to six inches apart once they are about three inches tall. Germination usually takes six to ten days, depending on soil warmth.

Care. Keep the soil evenly moist, especially during flowering and pod set, aiming for about one inch of water per week. Apply water at the base of the plants rather than overhead to reduce the chance of disease. Mulching with straw or shredded leaves helps conserve moisture, suppress weeds, and keep pods clean. Roma II, like other beans, fixes its own nitrogen and usually needs no fertilizer beyond compost. Avoid high-nitrogen fertilizers that encourage excessive foliage at the expense of pods.

Pests and Diseases. Roma II has strong resistance to common bean mosaic virus, rust, and NY 15, making it a dependable performer. Still, watch for bean beetles, aphids, and slugs. Use row covers early in the season, encourage beneficial insects, and keep the garden weed-free to reduce pest problems. Avoid handling plants when wet and minimize overhead watering to help prevent fungal issues.

Harvest. Pick pods fifty-five to sixty days after planting, when they are broad, flat, and about five to six inches long. Harvest often to keep plants producing at their best. The pods stay tender and stringless longer than many varieties, giving you flexibility if you can’t pick right away. Roma II can also be harvested as green “shelly” beans or allowed to dry for later use.

Storage and Use. Fresh Roma II beans are best eaten soon after harvest, but they will keep in the refrigerator for up to a week in a breathable container. For longer storage, blanch pods briefly in boiling water, cool in ice water, drain, and freeze in airtight containers. They also retain their excellent flavor and texture when canned. In addition, Roma II beans can be allowed to fully mature and dry on the plant; once pods turn tan and brittle, harvest and shell the beans. Dried beans store well in airtight containers in a cool, dry place and are excellent for hearty soups, stews, and traditional Italian recipes. With their tender, meaty quality, Roma II beans are a versatile choice for fresh eating, preserving, or drying.

Seed Saving. Roma II is an open-pollinated variety, so seeds can be saved for future planting. Allow pods to mature fully and dry on the plant until tan and brittle. The beans inside should rattle when shaken. Harvest dry pods and spread them indoors in a warm, well-ventilated area for two weeks to finish drying. Once fully dry, shell the beans and store them in seed saving envelopes inside airtight containers. For best storage, keep seeds cool and dry, ideally between thirty-two and forty-one degrees Fahrenheit, with a moisture-absorbing packet such as silica gel. Label all containers with the variety name and harvest year, and save seed from the healthiest, most productive plants.

FAQ: