- Type
- Legumes
- Difficulty
- Easy
- Season
- Summer
- Sowing
- From seed
Pole Bean (Green Bean)
Phaseolus vulgaris
Plant protein, eaten pod and all - the climbing green bean
Pole beans are a climbing type of common bean, grown not for the mature dried seeds but for the tender young pods you eat whole, the way you would a green bean or snap bean. Because they climb a support, they pack a generous harvest into a small garden plot, and they deliver plenty of plant protein and fiber. For the protein content and research behind the mature dried seeds, see our entry on the common (kidney) bean.
Year-Round Calendar
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How to grow
- Light
- Somewhere sunny
- Soil and depth
- 25cm deep
- Spacing
- 25cm
- Watering
- Generous at flowering
- Feeding
- Base dressing is enough
- Harvest
- While the pods are tender and the beans have not yet swelled. Pick often and it keeps setting
What makes the difference. Skip a few days of picking and they turn stringy. Look every other day
Common problems
- Aphids You will see Sticky new growth What to do Wash them off
This page describes how a crop is grown and used. It does not claim health effects for any food, nor is it intended to prevent or treat disease. Component and study notes are references only and do not mean the same result occurs in people. Consult a medical professional about health concerns.
Health Benefits
Shares the evidence base with common beans. Pole beans (the edible-pod green bean) are simply a climbing variety of the common bean (Phaseolus vulgaris), so they share the same evidence base for protein and fiber. For the detailed nutrient profile, health benefits, and supporting research, see the common bean entry.
Nutrition
- Plant protein (in the young pods) — Muscle support and satiety
- Fiber and vitamin K — Gut and vascular health
Pairings
○ Garlic (stir-fried) — Saute with garlic in a little oil to bring out their crisp-tender bite and aroma.
○ Sesame (seasoned) — Blanch, then toss with sesame seeds and sesame oil for a nutty namul-style side dish.
○ Salads — Briefly blanched and tossed into a salad, they add color and crunch.
Source: Rural Development Administration (Nongsaro)