Starting in early July, those gorgeous fiery-red blossoms on your runner beans will start transforming into pods. You’ve got a couple of options here: you can pick them early as tender green beans, or let them fully mature on the vine if you want to dry the beans for hearty soups and stews later on.
When to Harvest Your Runner Beans
If you got your beans in the ground around mid-May, you can usually expect your first harvest by early July. My best tip? Pick those pods regularly! The more you harvest, the more the plant is encouraged to keep producing new pods. If you stay on top of it, you can keep harvesting right up until the first frost hits.
Young Pods vs. Mature Beans: Which is Better?
First things first: runner beans must be cooked before eating—never snack on them raw! When it comes to harvesting, it really depends on what you’re hungry for. If you want tender green beans, pick the whole pods when they’re about two inches long. These are perfect for slicing up and tossing into your favorite veggie dishes.
If you’re after the dried beans, you’ll need to be a little more patient. Let the pods stay on the vine until they’re fully mature. If the weather stays dry, they’ll actually start drying out right on the plant. Once you pick them, spread them out in a dry spot for at least two weeks to finish curing. Do this right, and you’ll have a homegrown pantry staple that lasts for months!
High-Yield Varieties to Try
While many people grow runner beans just for their looks or as a natural privacy screen, some varieties are absolute powerhouses in the kitchen. If you’re looking for a big harvest, check these out:
- Moonlight: This variety produces thick, fleshy pods that are fantastic for freezing or canning.
- Lady Di: A real showstopper with pods that can reach 12 inches long and nearly an inch wide.
No matter which variety you choose, just remember the golden rule: runner beans are toxic when raw, so always make sure they’re cooked through before serving!
