Podruzhka
Bean
Агрофирма АэлитаUser rating
0 votesAbout product
Description
PODRUZHA beans lack a parchment layer, making them particularly convenient for culinary use. They are ideal for making soups, vegetable stews, as well as for freezing and canning. The grains are large, flavorful, tender, and oily, ensuring a pleasant taste and good texture for dishes.
This bean variety is characterized by high yield and resistance to adverse weather conditions, including cold nights and prolonged rains. PODRUZHA grows well in any region and requires reliable support for the climbing vines, which promotes full development and maximum harvest collection.
Specifications hover over for a hint about the specification
|
Maturation Period
Maturation Period
Vegetation period from emergence to technical maturity 30-50 days. |
50-65 days |
|---|---|
|
Beans; Type
Beans; Type
Depending on the structure of the beans, pea varieties are divided into shelling (with a coarse, thick parchment layer), semi-sweet (with a weak), sweet or asparagus (parchment layer absent). Shelling, or grain-type, — these are grown exclusively for obtaining seeds, as the pods... |
|
| Habit; Plant Height | 30-40 cm |
| Plant; Stem Type | |
| Catalog | Catalog → Bean |
| Manufacturer | Агрофирма Аэлита |
| Originator | Агрофирма Аэлита |
| Originator | Настенко Наталья Викторовна |
| Originator | Качайник Владимир Георгиевич |
| Originator | Кандоба Алексей Викторович |
| Originator | Ooo Agrofirma Aelita |
| Patent holder | Агрофирма Аэлита |
| Patent holder | Ooo Agrofirma Aelita |
| Country | Russia |
Store offers · 2 from 2 stores
Prices are updated on loadAggregator catalog: prices are collected automatically from store websites, normalized by AI and converted at the current exchange rate. Before ordering, confirm the price and availability on the store's website. This block is not indexed by search engines — the data is loaded after the page opens.
See also
Often considered together with this variety
Recently viewed
Similar items in this catalog section

























Comments · 0