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Purple Beans
The dark purple pods are not only beautiful, but they also taste delicious and are stringless and tender. Their purple color comes from a pigment called anthocyanin, which has antioxidant properties. Cooking degrades the nutrients, causing the color to return to a green.
Category
Days to Sprout
Taste It for
Temprature
Germination
Pollination
Prunning
Plant Health
Support
Harvest
Vegetables
10-14
8-10 weeks
Prefers warmer temperatures (70-85°F).
Bean seeds require a well-drained environment, so we recommend germinating them off of your Gardyn. To do so, dunk the yCube in water up to the top of the plastic and soak for 5 minutes. Then, place it in a Nursery without adding any more water, and add the lid. If you already have other yCubes or Microgreens germinating with water in your Nursery, keep your soaked Beans yCube separate.
Flowers develop 4-6 weeks after sprouting. When they appear, help the plant with pollination by gently shaking the plant, or by disturbing the inside of blossoms with your finger or a small brush.
These beans require minimal pruning. Snip away yellow or brown leaves if they appear. Check the roots monthly and trim any that are brown or extending past the yPod.
Aphids and spider mites are common pests, but you can use our prevention tricks to keep them at bay!
Although this is a compact plant, we recommend using our Trellis and Plant Belts to direct the vine up your Gardyn’s columns and support the plant’s fruit.
Wait to harvest bean pods until they’re about 5 inches long and generally as thick as a pencil. Snip the pods at the stem before they are fully mature and while they are still tender, usually 1-2 weeks after flowering. This variety of bush bean produces most of its fruit at once, but the plant will keep producing if harvested regularly.
Origin
Just like Green Beans, Purple Beans are native to Central and South America. This particular cultivar is considered an heirloom variety and was first bred in 1957.
Qualities
The dark purple pods are not only beautiful, but they also taste delicious and are stringless and tender. Their purple color comes from a pigment called anthocyanin, which has antioxidant properties. Cooking degrades the nutrients, causing the color to return to a green.