Scientific Name: Phaseolus vulgaris
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
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.