5 Types of Beans to Germinate

Pole Beans

• Named for their growth habit, pole beans are vining plants that climb vertical supports, such as metal poles, wooden stakes, or strings. Formerly called “string beans” because of the tough stringy fibers along both sides, they are now commonly called “snap beans.” Through the years, hybridizers have bred improved stringless varieties, which are quicker to prepare and more palatable. In the early 1800s, breeders introduced a cultivar called “lazy housewife” pole bean, the first commercially offered stringless pole bean. Its name suggested that even lazy housewives could prepare this bean because they wouldn’t have to remove its strings before cooking.

Bush Beans

• Bush beans have a compact and erect growth habit, and they require no support. The half-runner is a cross between pole beans and bush beans. They are compact, erect growers similar to bush types, but they send out lateral stems that “run” parallel to the ground and set additional bean pods for increased yields. Generally, their season of harvest does not extend as long as pole bean production. They are beans of choice for home canning.

Lima Beans

• As their name implies, lima beans are native to South America. They have been in cultivation in Lima, Peru, for 6,000 years, according to the University of California Cooperative Extension. Many cultivars produce different sizes of limas, from “baby butterbeans" to very large Fordhook-style limas. DNA analysis traces lima bean sizes to distinct Andean mountainous or valley regions. The University of Delaware lists limas as a cornerstone crop that is planted on more acres than any other agricultural crop in the state.

Soybeans

• Soybeans are among the most versatile bean crops. Diverse uses include food products, printing inks, medicinal antibiotics and biodiesel energy fuels. Although edamame is marketed as an edible soybean, all soybeans are edible. As with other bean varieties, some soybeans are bred for higher palatability.

Mung Beans

• The most commonly used sprouting beans are soybeans and mung beans, with mung as the preferred choice, according to James M. Stephens of the University of Florida. Originally used in Chinese cooking, mung beans are included on salad bar buffets to add a healthy crunch to vegetarian fare. Special wide-mouth jar lids are used to sprout mung beans at home. Tiny holes in the lids drain excess water after daily rinsings. After four days, sprouts are approximately 1 inch long and ready to eat.