BACK IN STOCK! Rattlesnake Pole Bean Seeds 814


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.

S β‰ˆ 80 seeds/oz.


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Rattlesnake Pole Bean Seeds

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 rattlesnake pole bean 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

Weight0.000001 oz

S = 1 oz


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