All about… Goldrush Wax Bush Bean
- 54 days.
- Bush growth habit
- Package contains approximately 200 Goldrush Wax Bush Bean Seeds.
- Germination: 5 to 8 days at 70 to 85F. Plant seeds 1 to 1 1/2 inches deep leaving 3 inches between plants and 18 to 24 inches between rows.
Beautiful golden pods grow about 5” long in clusters near the main stem, making this plant easy to harvest. The Goldrush Wax bean pods are straight and tender and great for freezing or canning.
Beans are a popular plant for home gardeners, and it’s easy to see why—they aren’t difficult to grow and they produce large harvests. Bush and pole bean varieties differ in the amount of room needed in the garden. Pole beans can climb upwards to save space when grown up a trellis or other support, while bush beans take up a bit more space in rows on the ground.
Planting, Growing, and Harvesting:
Direct sow bush bean seeds in well-drained soil, after the risk of frost is over. Choose a sunny location and plant the seeds in rows. The plants in these rows will help support each other as they grow. If planted in a windy area, bush beans may benefit from added support. Bush bean plants usually grow between 1-2’ tall.
To harvest green beans, pick pods when they are young and tender—before seeds inside fully develop. If you want to harvest dry bean seeds, you can allow them to mature and dry on the plant before picking.
Recipes/How to Use:
Beans can be used in many ways, both green and dry. They are great in soups, salads, casseroles, and more.
Steamed Green Beans
1 – 1 ½ pounds fresh green beans, washed with strings removed (if needed)
2 C. water
Salt, to taste
-Cut green beans to desired length.
-Add water and salt to a pot with a steamer basket.
-Bring water to a boil. Add green beans and cook, covered, over medium heat for about 15 minutes.
-Remove beans, drain water, and serve.
1 lb. cooked dry beans
1 T. olive or vegetable oil
½ tsp. cumin
1 C. salsa
1 ½ C. cooked rice
1 C. cheese, grated
1 avocado, sliced
1 ½ C. shredded lettuce
Sour cream, to taste
-Put oil in a large skillet on low heat. Add beans, salsa, cumin, and rice. Cook until mixture is hot.
-Spoon into tortillas, top with cheese, lettuce, avocado, and sour cream.