Evaluation Form
Bean “Sample”
This accession is known to have been in the SSE collection since at least 1982. Russ Crow, our seed
donor, acquired this variety in 1979 from the French seed company Le Jardin du Gourmet (now known as
Artistic Gardens, Le Jardin du Gourmet). He describes the variety as a string bean with a bush habit.
Seeds are black and kidney-shaped.
Growing instructions
Beans are most commonly direct seeded outside after the last frost when the soil has warmed. It is important to provide a trellis at
least 6’ tall because we often don’t know what the growth habit of the variety is. A population size of 10 plants at minimum is
preferred so that the range of variation in the variety is captured as well as any potential off-types. Therefore, we recommend sowing
at least double the number of seeds in case of low germination and/or plant mortality.
Evaluation
The evaluation process covers the entire life cycle of the variety. Thus, the planting needs to be regularly monitored for the
appearance of specific life stages. The important life stages for beans include flowering, flat immature pods, fully expanded pods,
mature pods, and dry pods/seeds. Evaluation at each of these life stages should occur when ~75% of the plants have reached that
particular stage. A list of characters to evaluate is provided for each stage. Observe the entire planting and then choose the best fit
answer.1
Photo-documentation
Photographs are another key aspect to the evaluation process. There are reminders in the form to take photographs. Nice portrait or
compositional photos are always appreciated and may be used for promotional purposes. Please send us your photographs via e-mail
if possible.
Taste Evaluation
Taste evaluation is a very important part of the evaluation process. Beans in particular can be cultivated for several different purposes,
including; snap beans, shelling (horticultural) beans, and dry beans. We ask that you taste the variety at each of these stages and
record your impressions. Flavor attributes to think about and cooking instructions (when appropriate) are provided in each of the
appropriate stages. Because taste is highly subjective, it is a good idea to include family and friends in your evaluations.
Varietal Narrative
Finally, we would like you to write a short description of the variety as a whole in your own words. Include your overall impression,
whether you liked it or not, and what stood out about it. Feel free to write about any aspects of the variety.
1
Significant variation in the population or obvious off-type plants may be an indicator of a mixed accession. If you observe this,
refer to the accompanying “Instructions for Mixed Accessions” at the back of this form.
Bean Evaluation Form
General instructions
Please circle the best fit answer for each character. Choose “Other” if none of the options accurately
represent what you see and then write your answer in the “Notes” field. The “Notes” field can also be
used to expand upon your answer or describe any variation in the population. Significant variation or
distinct “off-types” observed in the population may be indicators of cross-pollination. Please refer to the
“Instructions for Mixed Accessions” should you encounter this.
Stage 1: Flowering
Record when at least 75% of plants have open flowers.
Flower color: White
Notes:
Pink
Purple
Other
Photodocumentation:
Have you taken a photograph of the flowers?
Yes
No
Stage 2: Flat, immature pods
Record when at least 75% of plants have some flat, immature pods; flat, immature pods have
seeds that have not yet begun to swell. Be sure to leave some pods on the plants to mature to
the dry pod stage!
The image below shows the development of a bean pod from the flat, immature stage to the dry
and can be used as a reference for identifying pods at different stages.
Flat, immature pod primary color: Green Yellow Purple Pink Other
Note intensity of color:
Flat, immature pod pattern color: Absent Red Purple Other
Note intensity of color:
Flat, immature pod pattern: Absent Blush Dashes or stripes Other
Notes:
Flat, immature pod suture string: The suture string is the string that runs along the length of the pod.
Absent Weak Intermediate Strong Other
Notes:
Photodocumentation:
Have you taken a photograph of the flat, immature pods?
Yes
No
Taste evaluation
Taste a range of pod sizes from very small to fully expanded (if there are any yet). Comment on the
edibility and overall flavor of the pods. Some varieties are meant to be eaten as a snap bean while
others (such as those cultivated for dry beans) might have inedible or unpalatable pods. Some varieties
can be eaten at multiple stages. Some key attributes to consider are tenderness, juiciness, sweetness,
stringiness, and astringency.
Comments:
Stage 3: Fully expanded pods
Record when at least 75% of plants have some fully expanded pods; fully expanded pods have
seeds that have completely swelled but the pods have not yet changed color. Be sure to leave
some pods on the plants to mature to the dry pod stage!
Fully expanded immature pod primary color: Green Purple Yellow Pink Other
Note intensity of color:
Fully expanded immature pod pattern color: Purple Red Other N/A
Note intensity of color:
Fully expanded immature pod pattern: Absent Blush Stripes Other
Notes:
Fully expanded pod length:
Pod length, estimated range (in):
Pod curvature (see figure below): Straight Slight curved Curved Recurved Other
Notes:
Fully expanded pod suture string: Absent Weak Intermediate Strong Other
Notes:
Pod constriction between seeds: None Slight Intermediate Pronounced Other
Notes:
Productivity: Low Intermediate High
Notes:
Growth habit: Bush Half-runner Pole Other
Notes:
Plant height (bush beans only):
Height of plants, estimated range (in):
Photodocumentation:
Have you taken a photograph of the fully expanded pods? Yes No
Now is also a good time to take a photograph of the whole planting. Have you done this yet?
Yes
No
Taste evaluation
Taste a range of pod sizes from very small to fully expanded. Use this opportunity to fill in any gaps from
the previous tasting on the edibility of the snap beans.
Comments:
Stage 4: Mature pods
Record when at least 75% of plants have some mature pods; mature pods have changed color
(often to a pale yellow) but have not yet begun to dry down. Be sure to leave some pods on the
plants to mature to the dry pod stage!
Mature pod primary color: Yellow
Note intensity of color:
Green
Purple
Red
Other
Mature pod pattern color: Red Purple Other N/A
Note intensity of color:
Mature pod pattern: Absent Blush Dashes and stripes
Notes:
Photodocumentation:
Have you taken a photograph of the mature pods?
Yes
Other
No
Taste evaluation
Harvest and shell and good number of mature pods. Put the shelling beans in a pot with just enough
water to cover them and add a pinch of salt. Simmer for 20 minutes. Comment on the flavor and texture
of beans.
Comments:
Stage 5: Dry pods/seeds
Try to harvest at least a few dry pods from each plant to get a full representation of the variability in
seed morphology.
Number of seeds per pod:
Typical range:
Notes:
Primary seed coat color:
The primary seed coat color is the predominant color, usually the lightest and in the background.
White Grey Tan Olive Brown Cream Black Green Red Purple Other
Notes on intensity of color:
Secondary seed coat color:
The secondary seed coat color is the second most predominant color.
White Grey Tan Olive Brown Cream Black Green Red Purple Other N/A
Notes on intensity of color:
Tertiary seed coat color:
The tertiary seed coat color is the third most predominant color.
White Grey Tan Olive Brown Cream Black Green Red Purple Other N/A
Notes on intensity of color:
Seed coat pattern (see figure below):
Absent Striped Mottled (pinto) Eye pattern (describe in “Notes”) Other
Notes:
Seed shape (see figure below):
Notes:
Cuboid
Photodocumentation:
Have you taken a photograph of the seeds?
Round
Yes
Kidney-shaped
Oval
Other
No
Taste evaluation
Soak the dry beans in cold water for 8 hours or overnight. Boil for 30 minutes and then check regularly.
Cooking times vary greatly between different varieties of beans. Comment on the flavor and texture of
beans. Some key attributes to consider are sweetness, smoothness, skin thickness, density, and
moisture content.
Comments:
Varietal Narrative Description:
Use this space to paint a concise portrait of the variety, highlighting important characteristics and
attributes that stood out to you. Record your overall impression of it, whether you liked it or not, and
anything else you want people to know about it (disease resistance, relative time to maturity, hardiness,
etc.)
Congratulations! You have completed the evaluation! Please submit photos via email to
[email protected] or via mail (hard copy) and return this completed form in the mail:
Seed Savers Exchange
Attn.: Steffen Mirsky, VEG program
3094 N Winn Rd
Decorah, IA 52101