Pole Beans Tricolor - Renee&
Pole Beans Tricolor - Renee&
Pole Beans Tricolor - Renee&
Pole Beans Tricolor - Renee&
Pole Beans Tricolor - Renee&

Bean Tricolor Pole - Renee's Garden

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Phaseolus vulgaris var.

Cascading from their tall supports, our tricolor pole beans are sentinels of the abundant summer garden. Vigorous pole beans twine up effortlessly and their vertical habit makes good use of limited garden space. These heavy bearing climbers reliably produce extended heavy harvests of delicious long gold, green and burgundy pods. The generous bounty of juicy tender pods has that sweet and meaty bean flavor every cook loves in the summer kitchen. 

Equal parts: Blue Lake, Yellow Pole Wax, Purple Peacock
Seed Count: Approx. 60 - 70 / Weight: 20 g
Light Full sun
Plants per pole
3
Plant Spacing  4 in.
Planting depth 1 in.
Days to Germination 5-10 days
Approx. days to harvest
60

Planting Instruction: Start seeds outdoors in spring once weather is warm and settled and night temperatures stay securely above 55°F (13°C), plant seeds in well-worked, fertile soil in full sun. Erect strong stakes, tripod poles, or trellis at planting time to support vines. Plant seeds 1 inch deep and 4 inches apart along a trellis, or if planting around tripods or stakes, plant 4 to 6 seeds 4 inches from each pole, thinning seedlings to 3 best plants.

Tender crispy beans are an easy and reliable crop to grow, but don't plant seeds too early as cold conditions prevent good germination. If first sowing comes up unevenly, replant right away; new seedlings will catch up quickly. Birds are often attracted to young bean seedlings, so watch carefully and protect with netting or floating row covers if necessary. Avoid cultivating plants or picking pods when plants are wet.

Harvest and Use: Pick beans frequently to encourage plants to continue making new blossoms and pods. For best eating, harvest beans when they are slender and before the seeds inside the pods have filled out. Enjoy tender-crisp beans quickly steamed or sautéed to serve hot, or toss all three colors in an herbal vinaigrette. Chopped dill leaf, parsley or chives are great herbal accents.

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