814 – Rattlesnake


Certified Biodynamic and Organic

Beautiful and productive pole beans with green and red stripy-speckled pods can be picked very young for eating whole or as fresh shelling beans once the beans have swelled in the pods.

≈80 seeds/oz.

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Product Description

Scientific Name: Phaseolus vulgaris

Family: Pea

Type: Hardy Annual

Native Range: Lower 48 States, Pacific Basin, Puerto Rico and U.S. Virgin Islands

Hardiness Zones: 5 and 13; beans are not hardy and will die with light frost;

Soil Requirements: Warm and well-drained; slightly acidic pH [6.5 – 6.8];

Light Preference: Full sun

Water: Moderate

Days until Germination: 8-16 days

Sowing: Sow directly into ground 2″- 3″ deep once soil is warm and last frost is past—roughly two weeks.

Plant Spacing: Pole beans need support of a trellis or fence. Plant seeds 2″ to 3″ deep, 5″ to 6″ apart, in rows 4′ apart within an inch or two of the trellis or pole. For a tepee method, plant 6 to 7 seeds around each pole.

Plant Height: Climbing. (Usually between 6′-10′).

Harvest: 50-60 days; beans can be picked young at 4″ to 6″ for eating or as fresh shelling beans once the beans have swelled in the pods; continually harvest to encourage future growth and production;

Grows Well With: Carrots, cauliflower, beets, cucumbers, cabbage, small amounts of leek and celeriac, marigolds, corn, summer savory, radishes

Grows Poorly With: Garlic, shallots, chives, gladiolus, kohlrabi, sunflower, beets

Potential Problems: Mexican bean beetles; bean weevils; lack of support for stalk;

Uses & Cooking Suggestions: Rattlesnake pole beans can be eaten and cooked similarly to green beans, e.g. steamed, stir-fried, raw. They are done cooking when their shells lose their purple streaks.

Additional Information


S = 1 oz


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