Bean, Goldrush Garden Bean Seeds

Goldrush Garden Bean (Phaseolus vulgaris) 10 seeds per package
Non-GMO, Open Pollinated

Hanging in perfect, easily-spotted golden clusters, this masterpiece-of-a-wax bean yields about 5½", straight, full yellow pods. A longtime gourmet favorite, Gold Rush has superb taste and texture, and grows reliably in virtually every garden with disease-resistance to Bean Mosaic Virus and curly top as well as tolerance to root rot. It holds well and long on the plant and is as delicious frozen and enjoyed later over the winter, as it is lightly steamed fresh from the garden.

Beans are the mainstay of the kitchen garden: both easy and rewarding. Store-bought can't compare with home-grown beans; modest toil and small bean patches yield large returns. Bush Beans do not like cold, damp soils. Wait to sow until soil has warmed to 60°F consistently or by the last frost date. Harvest straight to the kitchen at their optimal size for eating, usually when small.

When to Sow Outside: 1 to 2 weeks after your average last frost date, and when soil temperature is at least 65°F, ideally 70°–85°F. Successive Sowings: Every 7 to 14 days up to 80 days before your average first fall frost date. NOTE: In very hot summer areas, skip sowing as high heat approaches; temperatures consistently above 90°F will prevent beans from forming.

When to Start Inside: not recommended
Days to Emerge: about 6–12 days
Seed Depth: 1"
Seed Spacing: 1 seed every 4"- 6"
Row Spacing: 24"
Thinning: not required

Harvesting: Snap beans are ready to pick when the pod "snaps" or breaks in half cleanly. This is when the seeds have just begun to form and the pods are several inches long (depending on the variety). Hold the stem with one hand, and the pod with the other hand to avoid pulling off branches, which will continue to produce. At season's end, plants are great compost material if they are disease-free.

Quick Recipe: Steamed Beans
Add water and salt to a pot with a steamer basket. Bring water to a boil. Rinse beans, snip off ends and place about two handfuls of beans to the steamer basket ( depending on the size of the basket) and cook/steam, covered, over medium heat for about 15 minutes. Remove beans, drain water and serve.