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Green, String or Wax Beans

100 seeds per ounce, 2" spacing in row, 30-60" row spacing,

Does well on plastic and wide row growing.

They require full sun and any soil with a pH greater than 5.

Disease:

A Anthracnose

BBS Bacterial Brown Spot

BV1 Common Bean Mosaic Virus

CTV Curly Top Virus

HB Halo Blight

N# Bean Mosic Virus race number

WM White Mold

PM Powdery Mildew

R Rust

Rupp use guidelines: Home Garden and Farm Market varieties can be considered to be of high quality(gourmet for fresh use or processing. They are low in fiber, more tender as well pods set over a longer period for extended harvest.

Beans may be planted if the soil temperature is at least 60 degrees.

If the soil is cooler the seed may rot.

Several short rows of beans, planted at 10 day intervals provide a succession of harvest.

Pole type varieties have a longer bearing season. Plant the seed 1 inch deep in heavy soil and 2 inches deep in lighter soils.

Bush varieties are spaced 3 to 4 inches apart in rows 2 feet apart.

Pole varieties are planted with 2 to 3 seeds at the base of each pole with 3 feet between poles. Pole types grown on a trellis, fence, or wall, are planted 6 inches apart. Pole types may also be grown on a teepee of poles.

If the garden was not fertilized, use 1 cup of 5-10-10 per 50 feet of row 2 weeks before planting. Give the same amount of fertilizer as a sidedress later, if the plants become yellow and stop growing.

Failure to water adequately when pods are forming causes deformed pods.

Harvest green, wax and snap beans before the beans cause the pods to bulge. The beans are most tender at that stage, but may be harvested at any stage desired.

Dry beans are harvested when the pods have matured and yellowed but have not broken open. To harvest beans to use dry, pick the pods and spread them in a warm place to dry. The vines may be pulled and allowed to dry when the majority of the beans are mature.

Dry beans, like kidney beans, navy pea beans, garbanzo beans (chickpeas), black-eye peas etc., should be harvested when the pods are dry, brittle and brown and the beans are hard and have their characteristic coloration. An easy way to tell that beans are mature enough to be picked is to wait until the pods start to shatter or split open. If the pods are leathery, the beans are not ready to harvest.

Yellow Wax Beans are available year round with a peak season late July to late September.

Yellow, wax, snap, green and string are words referred to beans picked while the pods are fleshy and soft and while the seeds are very tender.

Yellow wax beans are slender, long and uniform in shape but are marketed in various sizes. Varying from light to deep yellow, this wax bean has a thinner, velvety skin and a more subtle flavor than the common green bean.

Yellow wax beans provide a good source of vitamin C, iron and immunity-boosting folate. One-half cup cooked beans contains about 22 calories.

Add the yellow wax bean's clean taste and crisp texture to stir-fries, soups, stews and casseroles. Steam, braise, bake, sauté or microwave. Whatever cooking method chosen, cook fresh beans as little as possible to maintain texture. For extended enjoyment throughout the year, can or pickle blanched beans with fragrant spices. To store, wrap in plastic; refrigerate in crisper drawer. Use within one week for optimum quality and taste.

The original version of this particular bean grew in the tropical climate of Central and South America. "Wax" has become a common term and is used in referring to any yellow bean whether it is waxy or not. True wax bean types actually do have a waxy texture and feel. Growing in both tropical and temperate areas, wax beans prefer at least a fifty-day frost-free growing time.