Bean Climbing - Madagascar (Lima) seeds

Bean Climbing - Madagascar (Lima) - 5 seeds

Phaseolus lunatus

For over 8000 years, Peruvians have cultivated an ancient vegetable that still stands the test of time. This vigorous climber, the tropical lima bean, is an incredibly resilient plant that can thrive in various soil types and humid climates. While it may not produce many pods during its first year in the ground, you'll be pleasantly surprised by how prolific this Madagascar bean is once established! Plus, since it's hardy enough to die down and regrow every season - no matter where you live - all your garden needs for this heat-loving species is ample support from a sturdy trellis! The beans can be consumed raw while still unripe, with no hue of colour present. When left to dry on the vine, they transform into a lovely speckled red and white bean that is perfect for winter soups and casseroles when placed in storage.

With stunning white and burgundy speckles, these seeds are a delightful sight. You can use them fresh or dried in soups, stews and even as tempeh! Moreover, the sprouted seeds make for a tasty vegetable addition to Chinese cooking, while young pods can be steamed - although they might have an intense texture. Lastly, don't forget about the young leaves that you may steam too- albeit with their slightly bitter flavour.

Sow after frost in spring & summer. Soak seeds overnight. Sow 20-40mm deep, Space apart 60cm. Emerge in 7-10 days at 21-30oC. Harvest in 24-26 weeks.