Phaseolus vulgaris Delinel, bush form
Nomenclature
Latin NamePhaseolus vulgaris
VarietyDelinel, bush form
Common name in English and GermanBush bean, Buschbohnen
Regional namesBush bean (English), Dwarf bean (English), Haricot nain (French), Buschbohne (German), Fagiolo nano (Italian), Judía enana (Spanish), Frijol de mata (Spanish), Feijão rasteiro (Portuguese), Stamboon (Dutch), Struikboon (Dutch), Buskbønne (Danish/Norwegian), Buskböna (Swedish), Pensa papu (Finnish), Fasola karłowa (Polish), Fazole keříčková (Czech), Фасоль кустовая [Fasol' kustovaya] (Russian), Боби кущові [Boby kushchovi] (Ukrainian), Bokorbab (Hungarian), Fasulye (Turkish), Φασόλι νάνος [Fasóli nános] (Greek), فاصولياء قصيرة [Fāṣūlyā’ qaṣīrah] (Arabic), सेम [Sem] (Hindi), 菜豆 [Càidòu] (Chinese), 矮生菜豆 [Ǎishēng càidòu] (Chinese), ツルナシインゲン [Tsurunashi ingen] (Japanese), 앉은강낭콩 [Anjeun-gangnangkong] (Korean)
Geographic data
Variety’s range of distributionFrance
Crop's center of diversityMediterranean, Mesoamerica, South America (Andes Region)
Provenance and collection data
CollectionKitchen garden
Seed sourceCommercial supplier, Spore garden
Cultivation
Life cycleAnnual
Winter hardyNo
Months suitable for planting seedsMay
Seed startingOutdoor
Days to harvest60
Growth habitWoody herb
Stem orientationUpright
Plant height (cm)40
Sun exposureFull sun
Water RequirementsModerate water demand
Soil preferenceWell drained, Loam
Successional communityPioneering
Potential use in agro-designPart of the three sisters companion planting method, due to its compact bush form, it does nor require any support and can be used to cover the gaps between other crops.
Reproduction
PollinationSelf pollinating
Reproductive biologyBisexual flower
Likelihood of hybridisationLess likely
Use
Consumable partsFruits & berries, Seeds
Gastronomic useDelinel is a black-seeded French Fillet (Haricot Vert) bush bean characterized by a sweet, nutty flavor profile and a consistently stringless texture. Cultivated for the gourmet market, it produces slender, dark green pods that maintain a crisp, tender mouthfeel. Its culinary utility centers on brief cooking methods, such as blanching or sautéing, which preserve its structural integrity.