Roma II Bush Bean
Phaseolus vulgaris 'Roma II'
Seeds per pack: ~ 40
Germination: 98% Packed for 2025
Origins and History
Phaseolus vulgaris, commonly known as the common bean, originated in the Americas and is one of the world’s most important legume species. Archaeobotanical evidence shows that it was independently domesticated in two major centers: Mesoamerica (modern Mexico and Central America) and the Andean region (modern Peru and surrounding areas). Genetic studies confirm that these two regions produced distinct gene pools—Mesoamerican and Andean—which gave rise to the enormous diversity of beans we know today, including kidney, pinto, black, navy, and cranberry beans.
Before European contact, Phaseolus vulgaris was already a key component of indigenous diets across the Americas, often grown alongside maize and squash in the “Three Sisters” intercropping system. After the Columbian Exchange (post-1492), the common bean spread rapidly to Europe, Africa, and Asia, where it adapted to diverse climates and became a major source of plant protein worldwide. European traders and African farmers further diversified its use and selection, leading to the development of numerous landraces suited to local cuisines and climates.
The Roma II Bush Bean (Phaseolus vulgaris ‘Roma II’) is an heirloom Italian variety known for its rich heritage and exceptional flavor. Derived from the classic “Romano” or “Italian flat bean” lineage, Roma II was bred as a more compact, bush-type version of the traditional climbing Romano bean. The variety gained popularity in the mid-20th century for its dependable yields, uniformity, and ease of harvest. Its heritage reflects centuries of Mediterranean cultivation, where flat-podded beans were cherished for their tender texture and ability to absorb flavors in traditional dishes.
Appearance and Characteristics
Roma II plants are bush-type and reach about 18–20 inches in height, eliminating the need for staking or trellising. The pods are broad, flat, and bright green, typically 5–6 inches long, with smooth surfaces and a crisp, succulent texture. Unlike many other beans, Roma II pods remain stringless even as they mature, making them a favorite for fresh eating. The beans inside are pale and plump, and the plant produces steadily over several weeks with proper picking. Roma II is also known for its heat tolerance and resistance to common bean diseases like mosaic virus.
Culinary Uses
In the kitchen, Roma II Bush Beans are prized for their buttery, sweet flavor and tender texture. They are versatile—excellent when steamed, sautéed with olive oil and garlic, or used in soups and casseroles. Their broad pods hold up beautifully in braised dishes and can also be blanched and frozen for later use. Many cooks prefer Roma II for Italian-style side dishes, bean salads, or lightly roasted preparations that highlight the bean’s natural sweetness and velvety texture.
Growing Tips
Roma II thrives in full sun and well-drained soil with moderate fertility. Direct sow seeds outdoors once the danger of frost has passed and soil temperatures reach at least 60°F (16°C). Sow seeds 1 inch deep and 2–3 inches apart, with rows spaced 18–24 inches apart. As a bush variety, it requires minimal support and matures quickly. For continuous harvest, plant successive sowings every two to three weeks until midsummer. Roma II grows best in USDA Hardiness Zones 3–10 and benefits from even moisture during pod development.
Harvesting Guidance
Harvest Roma II Bush Beans when the pods are fully elongated, bright green, and about 5–6 inches long—before the seeds inside swell noticeably. Frequent picking encourages continued production. Handle gently to avoid bruising the tender pods. Beans are best used fresh but can also be refrigerated for up to a week or blanched and frozen for long-term storage. If left to mature, pods can be dried for seed-saving, preserving this beloved heirloom for the next growing season.
