The time to harvest beans depends entirely on the specific part of the plant the gardener intends to consume. Beans are a common and highly productive garden crop, but they are not all harvested at the same stage of maturity. The harvest window ranges from picking the immature green pod to waiting for the fully dried seed, reflecting the desired culinary use.
Understanding Bean Types and Intended Use
Beans are classified into three categories based on their intended use, which dictates the optimal harvest time. Snap beans are harvested for their young, tender, and fully edible pods. Shelling beans are picked when the seeds inside the pod are mature, plump, and still moist. Dry beans are left on the plant until the seeds and pods are completely desiccated for long-term storage.
Harvesting Snap Beans
Snap beans (green beans or string beans) are harvested while the pod is still immature, typically 45 to 65 days after planting. The primary visual cue for readiness is the pod’s texture and shape; a perfect snap bean should be firm, smooth, and easily break in half with a crisp sound. Harvest the pods before the seeds inside begin to swell significantly, as bulges indicate over-maturity and lead to tough, fibrous pods.
The ideal size for a snap bean is about the thickness of a pencil, though this varies by cultivar. When picking, use two hands: one to support the vine and the other to snap the bean stem cleanly off the plant. This technique prevents tearing the plant, which can reduce its overall productivity. Frequent harvesting, often every two to three days, is necessary to capture the pods at peak tenderness and encourage the plant to produce new flowers.
Harvesting Shelling and Dry Beans
Harvesting beans for their seeds requires waiting for two later stages of maturity. Shelling beans, such as lima beans or edamame, are ready when the pods start to yellow slightly but remain pliable. At this stage, the seeds inside are fully plump and moist, mature enough to be shelled out and consumed fresh before the drying process begins.
Dry beans require the longest time on the vine, often 80 to 90 days or more, until the entire plant has died back. The pods must be left until they are completely brown, brittle, and dry, with the seeds rattling audibly inside when shaken. This ensures the seeds have reached their lowest possible moisture content, necessary for long-term storage without mold risk. If frost or prolonged wet weather threatens the crop, the entire plant can be pulled up and hung in a sheltered, dry location to finish the desiccation process.
Maximizing Yield and Post-Harvest Handling
A gardener can significantly increase the total harvest, especially for snap beans, by committing to regular picking. Removing mature pods stimulates the plant to redirect energy back into flowering and setting new fruit, which prolongs the harvest season. Waiting too long to pick is a common mistake, as it causes existing pods to become tough and signals the plant to stop producing new growth.
Once harvested, handling differs dramatically based on the bean type. Snap beans, which have a high moisture content, should be refrigerated immediately to retain crispness, as they lose moisture rapidly after picking. Dry beans must be cured after separation from the pod, often by spreading them in a single layer in a dry, well-ventilated space for one to two weeks. The seeds are ready for long-term storage when their internal moisture content is below 15 percent, which prevents spoilage.