Our bean varieties:

Dragon Bush Bean: Also known as Dragon's Tongue Beans, this unique, purple-streaked, legume has a fresh flavor making it perfect for snacking while tending to your plants. Very versatile when cooking, you can even shell them for the beans inside.

Maxibel Haricot Vert Bush Bean: Expect to have beans coming out of your ears with this variety! Long and slender in body, this French filet bean is perfect when steamed with butter and salt or eaten raw, fresh off the plant.

Provider Bush Bean: A classic green bean with production that comes through early and often. Keep harvesting to encourage continuous production. Crisp juicy beans are great in salads, cooked, or canned.

 

  • How to grow beans from seed:

    If planting with a Seedsheet, simply register your garden and follow the how to plant tutorial that our notification system will message you, also check out the video instructions below!

    If planting conventionally, start seeds in a cell tray or direct sow into your garden, approximately ½-2” deep, taking extra care to ensure the entire seed is buried beneath the soil. Alternatively, beans are very hardy and fast-growing plants which can be directly sown into outside gardens with ease, even in the cooler spring weather. Space seeds in a row 2-3” apart with rows spaced 18-36” apart.


    Bean seeds should be watered daily with a gentle and gradual misting nozzle to ensure the soil remains moist until germinated. You should see sprouts in 2-5 days.

    Pro tip: Beans grow well with the following companion plants: broccoli, carrots, cauliflower, corn, cucumbers, peas, chard, tomatoes, thyme, and sage.

    In containers and backyard Seedsheets, bean plants should be thinning to 1-2 plants per pod to limit competition between plants and maximize yield potential.



    Beans are a sun-loving plant, so ideally plant your beans in a south-facing location that receives at least 8-hours of direct sunlight each day. If the plants become “leggy” (very tall and spindly with limited leaf development) then they should be moved to a sunnier location.

    Adding to their ease of growth, beans are heat tolerant and can continue to grow through the summer.
  • How to care for beans:

    Once they sprout it is important to add water to the base of the plants, this is because the seedling stems are initially very weak and can be easily snapped and broken if watered too forcibly from above.

    As the plants mature, you can transition to watering from above, however, we still recommend watering with a gardening can or hose with a fine misting nozzle, and directing the water to the plants’ base whenever possible. You should water in the mornings or evenings so as to avoid leaving water on the plant’s leaves during the heat of the day which can cause the leaves to burn.

    Beans can benefit from foliar fertilizer as the plant is developing, and a fruiting fertilizer once the plants begin to flower. It is important to add fertilizer per the recommendations on the fertilizer package.

    Pro tip: Beans are an extremely fast growing plant, so they are usually seeded directly into outdoor garden beds, however, they can be grown indoors as well. But, similar to other fruiting varieties like tomatoes and peppers, you will have to manually pollinate the flowers by either gently shaking the plant to simulate wind-pollination, or manually touch each flower with a q-tip or fine-tip paintbrush to disperse pollen.

    There are two main bean varieties, bush beans, and pole beans. As the names imply, bush beans are a shorter and more compact plant, whereas pole beans are tall climbing varieties that will grow out tendrils to grasp ahold of support and climb upwards. Pole beans will require trellising to support their upward growth habit.

  • How to harvest and use beans:

    Beans are quick to produce fruit ready for harvest, and the more frequently beans are harvested, the more veggies the plants will develop.

    As you can expect, harvesting beans is not a difficult task. You simply grab a bean and firmly snap the stem at the top. The bigger question, however, is knowing when to grab a bean off of a plant. If you harvest a bean too early, there won’t be much to harvest but the bean will be crisp and sweet, if you harvest a bean too late there will be a sizable harvest, however, the fruit will have become tough and woody. The sweet spot is usually somewhere in the middle, where the beans have grown to a large enough scale where it’s worth harvesting them, but are still young enough to retain their crisp sweetness.

    Pro tip: It is recommended to harvest beans in the morning before the heat of the day, as this can result in a sweeter tasting bean.

    If you plan on eating the beans raw, harvesting younger and smaller beans will provide the tastiest options for off-the-vine snacking. As is usually the case with prolific bean harvests, it becomes impossible to eat them as fast as they grow, and you will inevitably end up with some older and tougher beans, but don’t worry! Older beans are delicious in stir-fries, or they can be pickled for delicious dilly beans.

    Recipe inspiration:

    Quick-steam tender new beans and top them with a pat of butter, or a squeeze of lemon and salt and pepper. Make a delicious three-bean salad with chickpeas and dark red kidney beans and vinaigrette. Dry-fry green beans with a little soy sauce and sesame oil and you’ll be eating them straight from the pan.

    A favorite bean recipe: