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: Soak beans for 2-6 hours before planting. Sow directly into ground 2″- 3″ deep once soil is warm and last frost is past—roughly two weeks.
Plant Spacing: Plant seeds 2″ to 3″ deep, 2″ apart, in rows 18″-36″ apart.
Plant Height: 1′-2′
Harvest: 85-105 days; allow plants to mature until pods brown; allow pods to dry under cover for 2-4 weeks before shelling and storing;
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; sclerotinia white mold;
Uses & Cooking Suggestions: Beautiful off-white with a “yellow eye” that can be dried and used in soups, baked beans, and bean spreads/dips. A chef favorite!