A classic French filet bean which produces elegant, slim, rounded pods 7–9 inches long with a delicate, sweet-beany flavor and crisp snap that shines when lightly steamed or stir-fried.
 
Unlike bush beans, you can harvest Emerite at any stage: pencil-thin 4-inch haricots verts early in the season, or full 7–8 inch gourmet filets later. As a true filet type, the pods stay completely stringless and tender even when large.
 
Vigorous vines yield heavily through midsummer, slow in the August heat, then surge again with cooler fall weather, often producing right up to the first frost. One planting, two seasons of harvest.
 
Pole beans thrive with strong, tall support (6–8 ft trellises, poles, or netting) installed at planting—good airflow reduces disease and makes picking easy. Keep soil consistently moist through flowering, then ease off slightly once pods set; uneven watering causes blossom drop or cracked pods. They’re light feeders—a single application of compost or balanced organic fertilizer at planting is usually enough. Harvest every 2–3 days (daily in hot weather) while pods are young and tender; morning picking gives the sweetest flavor, and frequent harvest keeps vines producing until frost. For a bonus fall crop, cut heat-stressed vines back to 4–5 ft in late August, water well, and lightly fertilize—many varieties rebound with heavy production. Rotate planting spots every 2–3 years, watch for Mexican bean beetles (hand-pick or use row covers early), and spray neem or kaolin clay if needed; the open trellis habit and good spacing usually keep fungal problems minimal.
 
 
The breeder of the Emerite pole bean variety is Vilmorin-Andrieux et Cie, one of France's oldest seed companies (founded in 1743 and still operating today as part of the Vilmorin group). This classic French filet bean cultivar was developed by them in the 19th century, during an era when they specialized in breeding premium haricots verts for European royalty and fine cuisine.
 

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