MADAGASCAR LIMA BEAN CSB(A)

(Phaseolus lunatus)  Heirloom from the Andes.  Perennial.  Also known as 'Tropical Lima Bean'.  Attractive, large white seeds with brilliant burgundy flecks.  Vigorous vine reaching 3m high which dies back in winter only to reshoot again with the onset of warmer weather.  Does best in hot, humid areas but still grows in the cooler areas.  Very hardy and will tolerate very poor soils.  Young seeds may be eaten peeled and steamed, or as dried legume in winter soups, casseroles and stews.  May also be fermented like soy beans to make tempeh.  Seeds may also be sprouted where they are often used in Chinese cooking.  85 days.  18 seeds

Botanical Name:Phaseolus lunatus syn. P. limensis
Common Names: Madagascar Bean syn. Tropical Lima Bean.
Family: Fabaceae

Plant Description
A vigorous climbing tropical lima bean, which will last for many years in the ground. It is excellent at coping with wet, humid conditions. There is usually little pod production in the first year but it is prolific after that. It is tolerant of a wide variety of soil types. Madagascar bean needs a sturdy trellis as it grows vigorously. This is an excellent hardy bean for warmer climates as it dies backs and re-shoots every year. The beans (not the pods) can be eaten fresh, while still white before any colour shows. They also dry well on the vine to a beautiful speckled red and white bean that can be stored for winter soups and casseroles.

Planting Guide
Time to Plant: Sow in spring
Depth: Sow the seed 2 - 4 cm deep.
Spacing: Sow directly into the ground, at least 60 cm apart.
Position: Requires a trellis

Harvest
The seeds are an attractive white with burgundy speckles. The shelled beans can be used fresh or dried in soups and stews. The dried beans can also be used to make tempeh. The sprouted seeds are used as a vegetable in Chinese cooking. The young pods are sometimes steamed and eaten but they are quite fibrous. The young leaves can also be steamed and eaten but have a bitter flavour.