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Growing Akasanjaku Yard Long Beans in the Vegetable Garden

Akasanjaku Yard Long Beans are best planted directly outdoors once the soil temperature reaches at least 70 F, typically 2-3 weeks after the last frost. To ensure healthy growth, sow seeds at a depth of 1 inch. Place each seed about 4-6 inches apart in rows with 24-inch spacing, allowing ample room for air circulation and the vines to spread as they grow. Proper spacing is essential to prevent overcrowding and to optimize each plant's exposure to sunlight and nutrients.

As a pole bean, the Akasanjaku variety requires a sturdy trellis or pole for support. Providing a climbing structure helps improve air circulation, makes harvesting easier, and prevents the vines from sprawling on the ground. Regular watering is crucial to keep the soil consistently moist but not waterlogged, with deep watering preferred to reach the plant's roots. During dry spells, maintaining this moisture level is especially important to support growth and prevent wilting.

Avoid high-nitrogen fertilizers, which may lead to excessive foliage growth at the expense of bean production. The Akasanjaku bean grows well alongside radishes, cucumbers, and corn, but avoid planting near onions or garlic, as alliums can inhibit bean growth.

Harvesting Akasanjaku Yard Long Beans

Akasanjaku beans should be harvested when they reach about 12–18 inches in length and are tender but still firm to the touch. Using scissors or a knife to cut the beans from the vine is recommended to prevent damage to the plant. As a snap bean variety, the entire pod is harvested and eaten without shelling. This type of harvest makes the beans particularly versatile in cooking, as the whole bean is tender and flavorful when prepared fresh.

About Akasanjaku Yard Long Bean Garden Seeds

They’re rich in dietary fiber, vitamins A and C, and minerals like iron and potassium.

Originating from Asia, this bean has been cultivated for centuries, especially in China, where it is a traditional food.

The Akasanjaku Yard Long Bean has a mild, slightly sweet flavor with a subtle nuttiness. Its flavor is less grassy or "bean-like" than traditional green beans.

In traditional Chinese, Thai, and Filipino dishes, these long beans are often stir-fried with garlic, chili, or fermented sauces, offering a balance to bold flavors. They can also be used as a substitute for green beans in Western dishes, such as casseroles or side dishes.

Tips From Our Gardeners

“I believe Akasanjaku beans are perfect for any experience-level gardener with a creative culinary mind. These delectable plants are part of cuisines in multiple parts of the world for a reason.”

- Lara Wadsworth, True Leaf Market Writer