Packers Lima Bean - Sustainably Grown

×

Packers Lima Bean - Sustainably Grown

(100 days) Last offered in 2016, the opening sentence of our description was written in 1999: “With global warming apparently bringing later fall frosts to our region, limas are becoming a better bet.” Packers was the clear winner among a dozen contestants in our original trial way up north in Parkman, ME. In defiance of the chilly location, its branching bush plants were laden with 3" flat pods that matured in profusion. Our recent taste-testers found it “a satisfying delicious blend of mealy and oily, with good bean flavor.” Another said, “Almost too sweet and savory.” If you’ve never experienced fresh baby limas right from the garden, you won’t believe how delicious they can be. Light green-white seed. Seed in short supply. BACK!


323 Packers - Sustainably Grown
Item Discounted
Price
A: 1/2oz for $3.00  
sold out
Log in
to start or resume an order

Additional Information

Lima Beans

Phaseolus lunatus ~ 60 seeds/oz. Originally from Peru where they were cultivated 4,000 years ago by the Lima culture.

Culture: Lima beans require more heat than bush beans and are indifferent performers in cold wet summers. Tender, will not survive frost. Plant 3–4 seeds/ft in rows 24–30" apart. Pick frequently for maximum yields, but avoid disturbing foliage in wet weather to prevent spread of fungal diseases. Harvest when the beans bulge inside their pods.

Shell and Dry Beans

Phaseolus vulgaris 2 oz packet sows 25 ft; 1 lb, 200 ft. All bush beans except where noted.

Culture: In conditions of high nitrogen fertility some bush beans may develop vines in moist hot weather. Tender, will not survive frost. Plant 3–4 seeds/ft in rows 24–30" apart. Pick frequently for maximum yields, but avoid disturbing foliage in wet weather to prevent spread of fungal diseases.

Harvest shell beans when the beans are plump inside pods. For dry beans allow pods to dry on the vine until pressing the beans with your fingernail leaves no indentation. If heavy rains threaten just before maturity, pull plants by the roots and hang them in a dry place to finish or pick pods, shell and finish drying indoors.