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Yellow Beans

DAYS TO SPROUT

DAYS TO
SPROUT

5-12

MATURES IN

MATURES
IN

68

TASTE IT FOR

TASTE IT
FOR

N/A

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Care & Harvest

💡Temperature: Prefers warmer temperatures (70-85F).

 

🐝 Pollination: Flowers develop 4-6 weeks after sprouting. When they appear, help the plant pollinate by gently shaking the plant to replicate the effects of wind, or gently swirling the inside of blossoms with your finger or a small brush.

 

⭕ Support: Though this is a compact plant, it may require support as it matures. We suggest using our Plant Belt to support the plant and its fruit.

 

✂️ Pruning: These beans require minimal pruning. Snip away yellow or brown leaves if they appear. Check the roots monthly and trim any that are brown or extending past the yPod. 

 

🔎 Plant Health: Aphids and mites are a common pest, but you can use our prevention and treatment tricks to keep pests at bay!

 

🫘 Harvest: To harvest beans, wait until the fleshy round pods are 5 inches long and about as thick as a pencil. These beans start green and turn yellow as they ripen. Snip the pods at the stem before they are fully mature and while they are still tender, usually 1-2 weeks after flowering. This bean variety produces most of its fruit at once, but the plant will keep producing if harvested regularly.

Quick Facts

Yellow Beans, also called wax beans, are descendants of beans native to Central and South America and are one of the oldest bean cultivars still being grown today. This common bean variety is extremely popular among home gardeners and farmers alike.

Yellow Beans are a good source of protein and fiber. The pale yellow, stringless pods are tender yet crisp and are best harvested young. 

Enjoy Yellow Beans using the same methods and recipes as you would for French beans, classic Green Beans, and Purple Beans.

Harvest to Plate Recipe

How To Cook Yellow Beans

Tasting Table

INGREDIENTS

  • ⅓ cup olive oil
  • 1 pound yellow wax beans, trimmed
  • 3 shallots, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons lemon juice
  • 1½ teaspoons fresh thyme leaves, finely chopped
  • ½ teaspoon red pepper flakes
  • kosher salt, to taste
  • 2 cups baby arugula

INSTRUCTIONS

  1. In a large skillet, heat the olive oil over medium-high heat. Add the wax beans, shallots and garlic, and cook, tossing as needed until golden brown, 4 to 6 minutes.
  2. Reduce the heat to medium and add the lemon juice, thyme leaves and red pepper flakes. Season with salt. Cook until the beans are just tender, while still retaining a bite, 5 minutes.
  3. Stir in the arugula leaves and cook until just wilted, 1 minute more. Transfer to a platter and serve.
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