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Beans offer year-round meals, and dried beans can be the star of the show with their fabulous diversity of flavours, colours and textures. Easy to grow and cook, nourishing and beneficial for us and the planet, beans can also play a role in reducing the risk of obesity, diabetes, heart disease and cancer. They are good sources of protein, fibre, folate, iron and potassium, and they can reduce your carbon footprint and food miles as well. Susan Young's 10 years of experimentation with many varieties of beans has given her the knowledge to explain how to sow, grow and harvest, dry, store and cook them. She shares her six 'must-grow' varieties and takes us on a tasty culinary tour. We discover a range of colourful and historic beans from the pink Fagiolo di Lamon of Italy, to the black and white Bosnian Pole bean, learn which varieties are best for eating fresh from the pod, and those best for drying and storing for later use. Keep your beans in tightly sealed jars in a dry, cool, dark place. And they look so pretty in those Kilner jars! With beautiful colour photographs for example of zolfini beans in early August and the Gigantes in flower, and all about bamboo canes, fencing, how many to sow and more. 148pp in paperback, many colour photos.