Lamon

Family: Fabaceae Legume

Warm, nutty-sweet flavor with a satisfyingly firm bite—Lamon dry beans develop a rich, toasty character when cooked, holding their shape beautifully.

The seeds are medium-sized and elegantly uniform, with a smooth, creamy-beige surface that reads as refined even before the first simmer. Ideal for hearty pots, bean-forward soups, and thickening sauces, Lamon is a dependable garden staple for growers who love dependable harvests and robust, comforting results.

Light: Full SunMaturity: 110 DaysHabit: Bush

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Aug 13th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	110
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Lamon cooks up with a steadfast, meaty bite and a toasty, nutty flavor that doesn’t turn mushy—exactly what you want in soups and braises where texture matters. Use it with aromatics and a hit of acid at the end so the beans taste warm and defined instead of flat.

Best Uses

bean-forward soups where the beans stay intact
chili or braises that need structure and hearty mouthfeel
thickening a creamy bean purée for dips and spreads
toasted-in-fat bean salad or warm grain bowls

Flavor Profile

warm nutty-sweet aroma toasty, legume-forward flavor firm, shape-holding bite smooth, creamy-beige interior when cooked

Kitchen Pairings

onion garlic smoked paprika bay leaf olive oil vinegar

Frequently Asked Questions

What pest or disease most often affects Phaseolus vulgaris (beans like Lamon/borlotto type), and what should I do?

A common problem is bean rust and related fungal leaf spots, which show up as orange/brown lesions on leaves and can spread quickly in humid weather. Start by watering at the soil line (not overhead) and spacing plants with good airflow; remove heavily affected leaves. If it keeps worsening, use an appropriate copper-based fungicide according to label directions and repeat as instructed.

How often should I water Phaseolus vulgaris during the main growing phase (pods developing)?

During flowering and pod fill, keep the soil evenly moist—aim for about 1 inch (2.5 cm) of water per week, adjusting for heat and rainfall. Water deeply when the top 1 inch of soil feels dry; don’t let it dry out completely, since drought can cause flower/young pod drop. Avoid soggy conditions because beans are prone to root stress and disease when the soil stays wet.

How can I tell when Lamon (Phaseolus vulgaris) is ready to harvest?

Harvest based on your target: for green beans, pick when pods are well-filled but still tender and snap easily, usually 50–60 days after sowing (varies by season). For dry beans, leave pods on the plant until they turn papery and dry, and the seeds rattle inside; then harvest and dry further indoors until fully crisp.