CyberSalad: Garden Pursuits: Vegetables: Snap Beans

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Phaseolus vulgaris

Beans are among the most important food crops, economically and nutritionally, in the world. The most valuable bean for the home gardener is the snap bean. The pods of snap beans are cooked and eaten, as opposed to shell beans, where the contents of the pods are eaten. Snap beans may be grown in all parts of the U.S. and southern Canada. Snap beans do best where summers are long and hot, and night temperatures remain above 50 degrees for a period of at least two months.
Snap beans grow best in soil with a pH of 6.0 to 7.5. Where frost is expected in winter, sow bush variety snap bean seeds about the date the last spring frost is due, and make additional plantings every two weeks until about eight weeks before the first fall frost is due, to ensure continuous harvest all summer. Pole varieties need to be planted only once, and will produce until frost if all pods are picked. Harvest when beans are still immature--that is, while the pods are still tender, moist and succulent, and still able to snap when they are bent.

	'Kentucky Blue'. A cross between 'Kentucky Wonder' and 'Blue Lake', this snap bean is very tender, with a succulent flavor, vigorous vines, and above average yield. Light strings, round pods, smooth dark green stems--a treat in texture and taste. Pods are 8 to 9 inches long. Harvest in 58 days.
	'Blue Lake' bush. Matures its large crop all at once, making it ideal for freezing and canning. The 5 1/2 inch pods, round and dark green, are bourne on 16-inch tall plants. White seeds. Matures in 55 days.
	'Blue Lake' pole. A favorite for years. The straight pods remain stringless, sweet, and crispy tender even at full maturity. White seeded. Matures in 60 days.

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Site launched January 1, 2000.
Site updated September 1, 2007.