North Carolina Long Greasy Cutshort

Family: Fabaceae Vegetable

Sink your senses into the glossy, deep-green pods of North Carolina Long Greasy Cutshort—silky-smooth and richly reflective, with a naturally “greasy” sheen that catches the light as they sway on tall poles.

At maturity they’re long and slender, tender-cutshort in feel, delivering a crisp bite that shines in fresh use and shines again when roasted or quickly simmered into savory dishes, plus it’s a favorite for pickling when you want that bright, garden-fresh snap. Grow this heritage pole bean for a steady, productive harvest window around 55 days, with flavor that tastes unmistakably like summer garden abundance.

Light: Full SunMaturity: 55 DaysHabit: Clumping

Botanical illustration of North Carolina Long Greasy Cutshort

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jun 19th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	55
Sun Requirements	Full Sun
Growth Habit	Clumping
Support Needed	Trellis
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

These long, “greasy-sheen” pods are built for speed: they go from snappy to silky without turning starchy, making them ideal for hot, short cooking and for vinegar that demands crisp texture. Use them as-is in riffs where you want that fresh green bite—then carry it into the jar with white wine vinegar and pepper for the same crisp payoff.

Best Uses

stir-fried or dry-sizzled fast so they keep that bean-crisp bite
roasted hot-and-quick until blistered at the edges, then hit with salt and acid
quick simmer into a glossy pan sauce (garlic, butter, splash of stock)
pickling for crunchy, bright, long-lasting snap

Flavor Profile

silky-smooth, glossy texture with a crisp snap mildly sweet, vegetal green-bean flavor clean, bright finish that stays crisp after short heat pronounced “snap” that holds up in brine

Kitchen Pairings

garlic lemon smoked bacon butter black pepper white wine vinegar

Frequently Asked Questions

What pest or disease is most common on Phaseolus vulgaris (pole/bean types like “Kentucky Wonder”), and how do I control it?

A frequent problem is bean rust or leaf spot, which shows up as small brown/orange spots on leaves and can spread quickly in humid weather. Remove badly spotted leaves, avoid wetting foliage when watering, and improve airflow between plants; if it keeps worsening, apply a labeled fungicide for edible beans according to the label. Watch also for aphids and rinse them off with a strong spray, then use insecticidal soap if needed.

How often should I water Phaseolus vulgaris during the main growing phase?

During flowering and pod fill, keep the soil consistently evenly moist—about 1 to 1.5 inches (2.5–4 cm) of water per week total, adjusted for rainfall. Water at the soil line and don’t let the top few centimeters dry out, because inconsistent moisture can cause poor pod set and misshapen pods. Mulch lightly to reduce surface drying, and stop short of waterlogged soil to prevent root stress.

How can I tell when Phaseolus vulgaris “Kentucky Wonder”-type beans are ready to harvest?

Start harvesting when pods are 6–9 inches long and feel tender when bent, with seeds still small (you should not see bulges). Pick every 2–3 days during the peak harvest window; letting pods mature on the plant slows new production. Harvest in the morning for best texture and rinse quickly to remove field dust.