How to Harvest Vanilla Beans

Native to tropical America, the vanilla bean is from the vanilla orchid of which there are over 150 varieties. Only two species are used for culinary purposes -- the Bourbon and Tahitian bean. Premium beans, whether Bourbon or Tahitian, should always be aromatic, oily to the touch and sleek in appearance. Beans that lack aroma or are dry or mildewed should be avoided. Harvesting and then curing the beans at the right time is essential to excellent quality.

Instructions

- 1
  Leave vanilla beans on their plants for as long as 9 months after pollination.
- 2
  Watch for signs that the beans are starting to ripen. They will change color from dark to light green with yellow. Beans left on the plant too long will start to split.
- 3
  Pick beans one at a time by lifting them up and pulling gently. An unripe bean will not detach easily.
- 4
  Sort the beans out for size and appearance. Beans are classified as grade 1 if they are over 15 cm in length, grade 2 if they are between 10 and 15 cm in length, grade 3 if the are 10 cm or less and grade 4 if the beans are split or damaged.
- 5
  Clean harvested beans with water and then blanch in hot, but not boiling, water to prevent mold growth. This keeps the beans from splitting open during the curing process. Cure and dry the beans as needed for dry storage.

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