When and How to Harvest Beans: 6 Pro Tips
Whether you’re growing green beans or shelling types, vining or bush types, harvesting at the right time is essential for flavor and storage. Former organic farmer Logan Hailey guides you through when and how to harvest different types of beans.
Contents
One of the most iconic legumes, bean plants are nitrogen-fixing powerhouses that yield delicious pods of many shapes, colors, and sizes. Green beans are snapped fresh off the vine for summer sautes and autumn casseroles, while shelling types must dry and mature for soups, stews, and longer-term storage. Knowing when and how to harvest these different types is crucial.
Whether you choose green beans or shelling types, vining or bush cultivars, harvesting at the right time is essential for flavor and storage. Here’s how to determine the best picking time.
Trio Bush Bean
‘Gold, Purple & Green’ Trio Bush Bean Seeds
Pinkeye Purple Bean
Pinkeye Purple Hull Bush Cowpea Bean Seeds
California Blackeye Bean
California Blackeye #5 Bush Cowpea Bean Seeds
When Should I Harvest Beans?
Fresh (green or snap) beans are harvested 45-65 days after sowing, when the pods are slender and easily snap from the vine. Shelling (dry) types take longer to mature, often requiring 60-90 days. They should be picked when the shells are fully dry, fibrous, and straw-colored. If you shake a pod, the dried seeds should rattle inside.
Remember, green beans are harvested young and tender so they can easily cook into sautes and casseroles. The seeds may slightly swell inside the pods, but the bean remains soft, pliable, and green.
Shelling (dry) varieties require more time to fully develop and the interior seeds must be cooked for a long period of time before they are edible. Dry varieties are best for long-term storage, and snap varieties are ideal for fresh-eating or light steaming.
6 Tips for Optimal Bean Harvest
You can grow these legumes throughout the frost-free season, and many gardeners prefer to plant them in succession. For example, your first round of snap varieties can establish in late spring for summer harvests. Then, plant another succession in mid-to-late summer to ensure fall harvests for holiday celebrations.
Dry (storage) varieties require more time to mature, so be sure to get them in the ground at least three months before your expected fall frost. Here’s how to know when to harvest your ripe beans and what to do with them after picking.
Know Your Variety
There are two main types of this iconic legume: green beans and shelling types. Green varieties are also called fresh, wax, or snap beans. For example, ‘Provider’ and ‘Kentucky Wonder’ are popular seed varieties.
Shelling varieties are also called dry or soup beans. Examples of this type include lima, cannellini, pinto, ’Pinkeye Purple Hull’ cowpeas, and ‘Scarlet Runner.’ Here’s a simple chart to help you remember the varied nomenclature:
Green beans (also known as…) | Shelling beans (also known as…) |
Fresh | Dry |
Wax | Soup |
Snap | Storage |
Any of these cultivars can be bush or pole varieties. Bush types grow low to the ground and don’t usually require support. In contrast, pole cultivars grow as tall, rambling vines that need a stake or trellis.
It’s important to know what type you have because it will determine the best time for harvesting. Some cultivars can be picked as fresh and dry pods. The key difference is how you want to use them in your kitchen:
Using Fresh Beans | Using Dry Beans |
Fresh salads | Storage |
Steaming | Soups |
Sauteing | Stews |
Holiday casseroles | Soaking and slow-cooking |
Glazing | Seed-saving |
Harvest Green Beans Young
You will know it’s time to harvest snapping types when the slender pods appear in your garden. At pencil-thickness, they are ready to cut or snap off the plant. Take care to hold the bush or vine in place so you don’t accidentally tear the foliage. As a test, you can try snapping a green bean in half. It should snap easily, and taste crisp and tender.
These varieties are typically ready 45 to 65 days after seeding, and they continuously produce more flowers and pods as you pick. More picking actually means higher yields! If you let the seeds swell too large, the pods will be tough and stringy.
At that point, you can either pick them off to allow the plant to start over with fresh flowers. Alternatively, leave the pods to dry and mature for use as shelling pods, or save the seeds for next year.
Wait for Shelling Beans to Dry
A dry, rattling seed pod is the easiest way to know when it’s time to harvest shelling varieties. The pods will turn tannish-brown (or dark brownish-purple for red varieties) and the seeds inside will swell to a larger size.
You will see the lumpy outlines of the mature seeds, indicating that they have all the carbohydrates and nutrients inside of them to produce a new plant or feed your family for winter.
Note that specialty heirloom varieties can have rainbows of different pod colors. The most important indicator is the rattling sound when you shake the pods. You will also always see the swelling outline of the seeds pressing against the shell. If you open a pod, the beans should be hard enough that your fingernail cannot scratch them.
Snap Pods From the Plant
Whether you’re harvesting fresh or shelling types, the picking process is the same. Snap the pods from their attachment point. For storage purposes, be more careful with the fresh types because the “caps” or leafy lids on top of the bean help them last longer in your refrigerator. Dried pods will be removed during the shelling process, so you can move more quickly while picking.
Pro Tip: Put your dried pods in a pillowcase and whack the pillowcase against the ground. This will break the pods open and release the seeds from the shells, making it easy to sort through them and prepare for storage.
Store Properly
Green pods are best stored in the refrigerator immediately after picking. It helps to put them in a container or bag to maintain moisture and freshness. If you leave them out in your crisper drawer, they will become limp and dehydrated.
Dried varieties can be kept at room temperature in a dark, dry place. Light and moisture are problematic—they are seeds, after all. Too much oxygen can cause them to go rancid, and too much humidity can cause them to sprout or mold.
A paper bag or box is fine for a few days after harvest, but be sure that rodents cannot get into the seeds. Once you are ready to process, gently crush the pods to loosen the shells and then remove the seeds from inside.
Keep them in sealed plastic bags or glass containers in a cool, dark place like a pantry. They are ready to use in your favorite dried bean recipes, including boiling, stews, soups, or canning for long-term preservation.
Contents
One of the most iconic legumes, bean plants are nitrogen-fixing powerhouses that yield delicious pods of many shapes, colors, and sizes. Green beans are snapped fresh off the vine for summer sautes and autumn casseroles, while shelling varieties must dry and mature for soups, stews, and longer-term storage. Knowing when and how to harvest these different types is crucial.
Whether you choose green beans or shelling types, vining or bush varieties, harvesting at the right time is essential for flavor and storage. Here’s how to determine the best picking time.
Trio Bush Bean
‘Gold, Purple & Green’ Trio Bush Bean Seeds
Pinkeye Purple Bean
Pinkeye Purple Hull Bush Cowpea Bean Seeds
California Blackeye Bean
California Blackeye #5 Bush Cowpea Bean Seeds
When Should I Harvest Beans?
Fresh (green or snap) beans are harvested 45-65 days after sowing, when the pods are slender and easily snap from the vine. Shelling (dry) types take longer to mature, often requiring 60-90 days. They should be picked when the pods are fully dry, fibrous, and straw-colored. If you shake a pod, the dried seeds should rattle inside.
Remember, green beans are harvested young and tender so they can easily cook into sautes and casseroles. The seeds may slightly swell inside the pods, but the bean remains soft, pliable, and green.
Shelling (dry) varieties require more time to fully develop and the interior seeds must be cooked for a long period of time before they are edible. Dry varieties are best for long-term storage, and snap varieties are ideal for fresh-eating or light steaming.
6 Tips for Optimal Bean Harvest
You can grow these legumes throughout the frost-free season, and many gardeners prefer to plant them in succession. For example, your first round of snap varieties can establish in late spring for summer harvests. Then, plant another succession in mid-to-late summer to ensure fall harvests for holiday celebrations.
Dry (storage) varieties require more time to mature, so be sure to get them in the ground at least three months before your expected fall frost. Here’s how to know when to harvest your ripe beans and what to do with them after picking.
Know Your Variety
There are two main types of this iconic legume: green beans and shelling types. Green varieties are also called fresh, wax, or snap beans. For example, ‘Provider’ and ‘Kentucky Wonder’ are popular seed varieties.
Shelling varieties are also called dry or soup beans. Examples of this type include lima, cannellini, pinto, ’Pinkeye Purple Hull’ cowpeas, and ‘Scarlet Runner.’ Here’s a simple chart to help you remember the varied nomenclature:
Green beans (also known as…) | Shelling beans (also known as…) |
Fresh | Dry |
Wax | Soup |
Snap | Storage |
Any of these cultivars can be bush or pole varieties. Bush types grow low to the ground and don’t usually require support. In contrast, pole cultivars grow as tall, rambling vines that need a stake or trellis.
It’s important to know what type you have because it will determine the best time for harvesting. Some varieties can be picked as fresh and dry pods. The key difference is how you want to use them in your kitchen:
Using Fresh Beans | Using Dry Beans |
Fresh salads | Storage |
Steaming | Soups |
Sauteing | Stews |
Holiday casseroles | Soaking and slow-cooking |
Glazing | Seed-saving |
Harvest Green Beans Young
You will know it’s time to harvest snapping types when the slender pods appear in your garden. At pencil-thickness, they are ready to cut or snap off the plant. Take care to hold the bush or vine in place so you don’t accidentally tear the foliage. As a test, you can try snapping a green bean in half. It should snap easily, and taste crisp and tender.
These varieties are typically ready 45 to 65 days after seeding, and they continuously produce more flowers and pods as you pick. More picking actually means higher yields! If you let the seeds swell too large, the pods will be tough and stringy.
At that point, you can either pick them off to allow the plant to start over with fresh flowers. Alternatively, leave the pods to dry and mature for use as shelling pods, or save the seeds for next year.
Wait for Shelling Beans to Dry
A dry, rattling seed pod is the easiest way to know when it’s time to harvest shelling varieties. The pods will turn tannish-brown (or dark brownish-purple for red varieties) and the seeds inside will swell to a larger size.
You will see the lumpy outlines of the mature seeds, indicating that they have all the carbohydrates and nutrients inside of them to produce a new plant or feed your family for winter.
Note that specialty heirloom varieties can have rainbows of different pod colors. The most important indicator is the rattling sound when you shake the pods. You will also always see the swelling outline of the seeds pressing against the shell. If you open a pod, the beans should be hard enough that your fingernail cannot scratch them.
Snap Pods From the Plant
Whether you’re harvesting fresh or shelling types, the picking process is the same. Snap the pods from their attachment point. For storage purposes, be more careful with the fresh types because the “caps” or leafy lids on top of the bean help them last longer in your refrigerator. Dried pods will be removed during the shelling process, so you can move more quickly while picking.
Pro Tip: Put your dried pods in a pillowcase and whack the pillowcase against the ground. This will break the pods open and release the seeds from the shells, making it easy to sort through them and prepare for storage.
Store Properly
Green pods are best stored in the refrigerator immediately after picking. It helps to put them in a container or bag to maintain moisture and freshness. If you leave them out in your crisper drawer, they will become limp and dehydrated.
Dried varieties can be kept at room temperature in a dark, dry place. Light and moisture are problematic—they are seeds, after all. Too much oxygen can cause them to go rancid, and too much humidity can cause them to sprout or mold.
A paper bag or box is fine for a few days after harvest, but be sure that rodents cannot get into the seeds. Once you are ready to process, gently crush the pods to loosen the shells and then remove the seeds from inside.
Keep them in sealed plastic bags or glass containers in a cool, dark place like a pantry. They are ready to use in your favorite dried bean recipes, including boiling, stews, soups, or canning for long-term preservation.
Ideally, shriveled pods are left to mature on the vine until the seeds rattle inside. But if rainy weather arrives early in the fall, you may need to pick the beans a little early and let them dry indoors in a warm location with a fan.
Save Seeds
Don’t forget to save your favorite heirloom and open-pollinated varieties for planting next year! Beans are unique because we eat the same part of the plant that we can save to grow.
Each time you open a stored jar of dried beans, you can set aside the seeds for future planting. Remember to label your seed packets and keep them in a cool, dry, dark place until next spring.
Ideally, shriveled pods are left to mature on the vine until the seeds rattle inside. But if rainy weather arrives early in the fall, you may need to pick the beans a little early and let them dry indoors in a warm location with a fan.
Save Seeds
Don’t forget to save your favorite heirloom and open-pollinated varieties for planting next year! Beans are unique because we eat the same part of the plant that we can save to grow.
Each time you open a stored jar of dried beans, you can set aside the seeds for future planting. Remember to label your seed packets and keep them in a cool, dry, dark place until next spring.