Soil — How to Grow
Sow indoors from late April or direct outside from mid-May after frosts have passed. Plant out at 30cm spacing along a double row of 2.4m canes crossed and tied at the top, or around a wigwam of 5–6 canes. Keep well watered — runner beans need consistent moisture and will drop their flowers in drought. Harvest pods at 15–20cm before they become stringy. Picking every 2–3 days at peak season keeps plants productive for months. Mulch the base and give a weekly liquid potash feed when flowering begins.
Space plants 15cm apart
Watch Out For
Courgette
Sweetcorn
CarrotVarieties (3)
The record-breaker — extraordinarily long, flat pods with superb flavour
The traditional favourite — brilliant scarlet flowers, reliable heavy crops
A heritage white-flowered runner — milder flavour, can be dried as a haricot bean
Regional Growing Guides
Uk
Sow
Apr, May
Harvest
Jul, Aug, Sep
Smoke — In the Kitchen
Runner beans are a classic British vegetable with a fresh, slightly sweet flavour and a satisfying crunch. When cooked over coals, they develop a subtle caramelisation that enhances their natural sweetness and adds a smoky depth. This makes them ideal for grilling or cooking directly on the BBQ, where their texture softens just enough while retaining a pleasant bite. They pair beautifully with robust herbs such as thyme, rosemary, or sage, and a splash of vinegar or lemon juice can brighten their flavour further, cutting through the smokiness with a gentle acidity. When selecting runner beans, look for pods that are firm, bright green, and free from blemishes or signs of wilting. Thinner pods tend to be more tender and less fibrous, making them easier to eat without excessive trimming. Avoid beans that feel limp or have brown spots, as these indicate age or poor storage. Once home, store them unwashed in a perforated plastic bag in the fridge to maintain freshness. They are best used within a few days to enjoy their peak flavour and texture. In BBQ contexts, runner beans are versatile. You can skewer them whole or chop them into chunks to mix with other vegetables for a fire-roasted medley. Their ability to absorb smoky aromas and char lightly without becoming mushy makes them a reliable choice for adding a fresh, green element to your plate. Experiment with finishing them with a drizzle of good olive oil or a sprinkle of sea salt to bring out their natural character.
Prep
String along both edges (use your thumbnail or a paring knife). Snap off tops and tails. Cook whole or cut on the diagonal.
Cook
Cast iron pan or foil parcel over direct heat: 5–7 minutes until charred and tender. Runner beans hold up better to heat than French beans — sturdier texture and better for the grill.
