planting blue lake bush bean seeds Blue Lake 274 Green Bean

planting blue lake bush bean seeds Blue Lake 274 Green BeanBlue Lake 274 Bush Green Beans are a top choice for gardeners looking for high quality, reliable beans. A long time popular favorite, these white seeded beans grow 6 inch pods prolifically over a long season. These beans produce crisp, tender pods that are perfect for fresh eating, freezing, or canning. With their disease resistance and impressive yield, Blue Lake 274 is a dependable option for both new and experienced gardeners. Their vibrant green

Blue Lake 274 Bush Green Beans are a top choice for gardeners looking for high-quality, reliable beans. A long-time popular favorite, these white-seeded beans grow 6-inch pods prolifically over a long season. These beans produce crisp, tender pods that are perfect for fresh eating, freezing, or canning. With their disease resistance and impressive yield, Blue Lake 274 is a dependable option for both new and experienced gardeners. Their vibrant green color and delicious flavor make them an excellent addition to any garden, offering a great fresh snack or a healthy side dish. The compact bush growth habit makes them ideal for smaller spaces or container gardens. Their fast-growing nature ensures you will be harvesting a bountiful crop in no time. Not only do these beans have a fantastic taste, but they’re also packed with nutrients, providing an easy and healthy way to boost your meals with vitamins and fiber.

Also Known As: Blue Lake Beans, Blue Lake 274 Bush Beans, Blue Lake Snap Beans, Blue Lake Green Beans, 274 Bush Beans, Bush Beans, Snap Beans, Green Beans, Pole Beans, Stringless Beans, Tender Green Beans.

Plant Name:	Bean, Blue Lake 274
Latin Name:	Phaseolus vulgarus
Days to Germinate:	6-10
Days to Harvest:	58
Plant Height:	18 - 24 Inches
Spread:	12 - 18 Inches
Growth Habit:	Bush
USDA Zones:	3-11
Lifespan:	Annual
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2026

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of a low-nitrogen fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a low-nitrogen fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 18 inches apart. This formation of ridges will help with drainage.

Planting:

Green beans grow best in temperatures between 65F-85F. Direct-sowing is recommended. Plant green beans in the spring after all danger of frost has passed and the soil temperature reaches at least 60F. For fall crops, direct sow seeds outdoors 7-9 weeks before the first frost. To plant, make holes 1 inch deep and spaced 4 inches apart down the rows of raised beds. Plant 1 seed per hole. If choosing to thin to the strongest plant, plant 2-3 seeds per hole, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting.

Planting Depth:	1 inch
Within-Row Spacing:	4 inches
Between-Row Spacing:	18-24 inches

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water 2-3 times a week. Water especially during flowering and pod formation. Sandy soils may need to be watered more often than heavy clay soils. Mulching around plants can help retain moisture.

Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots.

Fertilizing: Once plants start forming pods, you may optionally apply 2 tablespoons of a low-nitrogen fertilizer around each hole, or 1-2 pounds per 100 square feet, without letting the fertilizer touch the plants. Water plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Green Beans can be harvested when the pods are firm, well-filled, and still tender, but before they become too mature and tough, about 50-60 days after planting. For the best flavor and texture, harvest green beans when they are young and the seeds inside have not yet fully developed. The beans should be bright and crisp, and the pods should snap easily when bent. To harvest, gently pick the beans by hand or use garden shears to cut the stem, leaving the pod intact. Be sure to harvest regularly, as this encourages the plant to continue producing more beans. If beans are left too long on the plant, they can become tough and stringy. Green beans can be eaten fresh, frozen for later use, or preserved through canning.