Common beans come in bush, pole, and half-runner forms. Some are eaten as tender snap beans, some are shelled while fresh, and others are left to dry.
- Sow beans directly once the soil has warmed and frost danger has passed. Cold, wet soil can make the seed rot.
- Plant about 1 inch (2.5 cm) deep, or follow the packet if its seed size or variety calls for something different.
- Allow about 4 inches (10 cm) between common bean plants. Put a sturdy support in place when planting pole beans.
- Keep the soil evenly moist, especially while flowers and pods are forming, but do not keep it waterlogged.
- Beans make their own nitrogen partnership with bacteria, so they usually need less fertilizer than many vegetables. Use a soil test, not a guess.
Most common garden beans are self-fertile, so they do not need another plant to make pods. Insect visits can still help, and scarlet runner beans benefit more from pollinators. Do not keep flowering plants under solid plastic: it can overheat them and block insects. If protection is needed, use a properly ventilated row cover and remove it when the crop requires pollination.
Pick snap beans while the pods are tender and before the seeds bulge. Frequent picking encourages continued production. Wash harvested beans under cool running water just before preparing them.
Ask an adult to identify the kind before eating it. Some beans, including kidney, lima, fava, soybean, and hyacinth bean, have special cooking or sensitivity precautions and should not simply be tasted raw.