Grow Guide to Green Beans

Phaseolus vulgaris

Plant Description

Green Beans are crisp, tender pods grown for both snap and shelling. Fast-growing and rewarding, they come in bush or pole varieties. Their delicate texture and mild flavor make them a staple in summer gardens and kitchens. Green beans enrich the soil by fixing nitrogen, making them a great crop for rotation.

Quick Facts

  • Sunlight: Full Sun
  • Days to Sprout: 7–10 days
  • Days to Harvest: 50–60 days
  • Plant Spacing: 4–6 inches
  • Seeds per Hole: 1–2
  • Plant Type: Tender Annual
  • Planting Depth: 1 inch

Best Planting Locations

  • Garden Beds: Provide full sun and well-drained soil. Great for both bush and pole varieties.
  • Raised Beds: Warm soil and easier weed control. Excellent for early planting.
  • Containers: Choose bush varieties. Use at least a 2–3 gallon container with rich potting mix.

Getting Started

  1. Direct Sow: Beans dislike transplanting. Sow seeds after the last frost when soil is 65–85°F.
  2. Soil Needs: Light, well-draining, slightly acidic to neutral (pH 6.0–7.0).
  3. Support: Provide a trellis or poles for climbing varieties. Bush beans need no support.

Companion / Enemy Plants

Good Companions: Corn, carrots, cucumbers, radishes, marigolds.

Avoid Planting Near: Onions, garlic, fennel—can stunt bean growth or compete for nutrients.

Attractants / Repellents

Attracts: Pollinators and beneficial insects when flowering.

Repels: Can help deter Colorado potato beetles when interplanted with other crops.

When to Plant

  • Spring: Direct sow 1–2 weeks after last frost date, once soil is warm.
  • Summer: Succession plant every 2–3 weeks for continuous harvests until mid-summer.

Maintenance

  • Watering: Keep soil evenly moist, especially during flowering and pod development.
  • Fertilizing: Beans fix nitrogen; avoid high-nitrogen fertilizers. Compost or a balanced feed is best.
  • Weeding: Shallow cultivation around roots to avoid damaging them.

Harvest

  • Pick when pods are firm, crisp, and snap easily. Harvest every 2–3 days to encourage production.
  • Avoid waiting too long—overripe beans become tough and stringy.
  • Use scissors or gently pull to avoid damaging plants.

Uses

  • Fresh: Steam, sauté, or enjoy raw in salads.
  • Preserved: Great for canning, freezing, or pickling.
  • Cooked: Add to stir-fries, casseroles, or classic green bean dishes.

How to Store

  • Short Term: Keep in the refrigerator for up to 7 days in a breathable produce bag.
  • Long Term: Blanch and freeze for year-round use, or pickle for a crisp, tangy snack.