Green Beans

Green beans is one of the plants grown in the traditional Native American vegetable growing technique called the Three Sisters. The other two plants in the Three Sisters are squash and corn. Each plant had its role in this companion planting tradition. Corn served as a structure for the vining beans to grow up. Squash served as a ground cover to prevent weeds from growing. Beans provided natural fertilizer for all. The roots of beans grow near the soil surface. When hoeing and pulling weeds, do not dig too deep, or the plant’s roots will be damaged. After the plants begin to flower and set beans, apply ½ cup of fertilizer for every 10 feet of row. Scatter the fertilizer between the rows. This will help the plants produce more beans. Water the plants after fertilizing. Gardeners should be aware of the following characteristic(s) that may warrant special consideration; Insects Disease Green beans are ready to pick when they are about the size of a small pencil. Pull them carefully to avoid damaging the plant. Overmature beans are tough and stringy.

For bush beans, plant the seeds about 1 inch deep and 1 to 2 inches apart in the row. The rows should be 2½ to 3 feet apart. After the beans have sprouted, thin the plants to 3 to 4 inches apart. After the bush beans are up, thin them to 3 to 4 inches between plants. For pole beans, plant the seed in rows 3 to 4 feet apart. Plant them in hills about 3 feet apart in the row. Place a 6- to 8-foot stake in the center of each hill. Plant three to four seeds around the stake, about 1 inch deep in the soil. As the bean vines mature, they will grow up the stake. It grows at a fast rate. Green beans should only be grown in full sunlight. It does best in average to evenly moist conditions, but will not tolerate standing water. They grow well in most Texas soils. Like most vegetables, green beans grow best in well-drained soil. Fresh green beans add color and variety to meals. Green beans are a fair source of vitamins A and C if they are cooked for a short period in a very small amount of boiling water. Cook them just until they are tender. Do not cook them too long or they will become mushy and lose their bright green color.