Beurre de Rocquencourt
(Beurre de Rocquencourt, Roquencourt)
(Bush) Roquencourt is a French yellow snap bean cultivar grown commercially since the 1930s. It remains a popular choice in Europe. It’s namesake, Roquencourt, is a farming village near Versailles in France. The bean pods of Roquencourt stay crisp when cooked and are very good for fresh eating.
According to William Woys Weaver,
“[…] It was developed out of the old black-seeded Algerian Butter Bean, once so popular in early nineteenth century France.” (‘Heirloom Bean Varieties’ by William Woys Weaver, February 15, 2013 1)
“Many yellow Wax bean varieties, though, were first introduced to their respective culinary regions from Algeria. The Algerian Wax bean is responsible for the development of several varieties of Wax beans from the 18th to the 20th Century. It is considered the oldest known cultivar still in production.” (Prince George’s Country Public Schools, Yellow Wax Beans)
“Wax beans were introduced to France in the 1840s from Algeria, and this variety [Beurre de Roquencourt] is surely a descendant of those early beans.” 1
Days to Maturity: 55 days (fresh)