Asparagus beans are a natural source of vitamins, fiber, iron, riboflavin, potassium, magnesium, and folic acid. Studies have shown that eating asparagus beans reduces the risk of cardiovascular disease and diabetes.

Asparagus beans can be used to prepare many dishes, and they are easy to grow - it is an unpretentious, heat-loving crop. Read OBOZREVATEL's article to find out when to harvest asparagus beans and how to store them properly.

When to harvest asparagus beans

Asparagus beans are a fast-growing crop, and the first harvest can be made two weeks after flowering.

Usually, they are harvested before they are fully ripe, when the pods have not yet hardened. Within 14 days after flowering, the pods usually reach a length of 15-20 cm.

Beans should be harvested depending on the date of planting. They ripen from July to mid-September.

Asparagus beans for grain

Asparagus beans are harvested when they are unripe for eating, so that they have the best flavor. When growing beans for grain, you should wait until the lower beans turn about 70-80% yellow.

How to harvest beans correctly

It is recommended to harvest beans early in the morning so that the sun does not bake the seeds and the pods do not start to crack. It is recommended to tie the cut asparagus beans into sheaves and hang them indoors to ripen.

The peeled beans are usually placed in glass jars and carefully sealed.

How long can you store asparagus beans

If you are harvesting asparagus beans for cooking, the shelf life is usually no more than 7 days. Even in the cellar or in the refrigerator, the pods begin to deteriorate.

However, there is a way out - you can freeze asparagus beans. There are several ways to do this: either by washing and cutting the pods or after blanching them. Alternatively, you can boil the pods for 3-5 minutes in salted water, dry them thoroughly, and put them in the freezer, where they can be stored for up to 6 months.

Earlier, OBOZREVATEL told you how to prepare a delicious and budget-friendly winter appetizer using beans and tomatoes.

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