Practical
Plants

Phaseolus lunatus

Lima Bean · Butter Bean

a perennial woody member of the Phaseolus genus in the family Leguminosae.

No photo available

Taxonomy and growth

Life cycle
perennial
Woodiness
woody
Fertility
Insects
Flower type
hermaphrodite
Pollinators
Insects

Uses

Toxicity

Toxicity warning. The historical record reports a hazard for this plant. Do not use it to decide which parts are safe to eat or use medicinally.

The raw mature seed is poisonous. The toxic principle is hydrocyanic acid and this is destroyed by thoroughly cooking the seed[2].

Edible uses

Immature seed - cooked and used like peas in soups, stews etc[1]. The mature seed is dried and stored for future use. It must be thoroughly cooked before being eaten[2]. It is best soaked for about 12 hours prior to cooking and is eaten in soups, stews or fermented and made into tempeh[1]. The sprouted seeds are cooked and used in Chinese dishes[1]. The dried seed can be ground into a powder then used as a thickener in soups or can be mixed with cereal flours when making bread. Young seedpods - steamed and used as a side dish with rice, or added to soups, stews etc[1]. Leaves - cooked. They often have a bitter taste[1].

Plant part
Leaves
Plant part
Seed
Plant part
Seedpod

Medicinal uses

Historical medicinal uses. These records describe reported uses. They do not establish safety or effectiveness. Ask a qualified health professional before using any plant medicinally.

The seeds are astringent[3]. They are used in the diet of people with fevers[3].

Product or use
Astringent

Ecology and functions

Ecosystem niche
Climber

Environment

Range
S. America.
Habitat
Not known
Light
full sun
Shade tolerance
no shade
Water
moderate
Hardiness
Zone 10+
Soil textures
sandy, loamy, clay
Soil pH
acid, neutral, alkaline
Tolerates Nutritionally Poor Soil
False
Drought
intolerant

Propagation

Pre-soak the seed for 12 hours in warm water and sow in mid spring in a greenhouse. Germination should take place within 10 days. When they are large enough to handle, prick the seedlings out into individual pots and plant them out after the last expected frosts.

Cultivation

Requires a well-drained moderately fertile soil in a sunny position. Plants are prone to drop their flowers when grown in nitrogen-rich soils[2]. The Lima bean is commonly cultivated for its edible seed and seedpods in tropical and warm temperate areas of the world, there are many named varieties[1][2]. The plants are very frost tender and are even less tolerant of wet and cold than the runner bean, Phaseolus coccineus[2]. There are bush and climbing forms, the climbers are more productive but bush forms come into bearing more quickly and are probably more suitable for cooler gardens[2]. Plants mature in 12 - 16 weeks from seed in warm climates but the growing season in Britain is usually too short for the beans to mature fully and crop yields are seldom worthwhile[2]. This species has a symbiotic relationship with certain soil bacteria, these bacteria form nodules on the roots and fix atmospheric nitrogen. Some of this nitrogen is utilized by the growing plant but some can also be used by other plants growing nearby[2].

References

  1. Facciola. S. Cornucopia - A Source Book of Edible Plants. Kampong Publications 1990-00-00 ISBN 0-9628087-0-9

    ↩1↩2↩3↩4↩5↩6

  2. Huxley. A. The New RHS Dictionary of Gardening. 1992. MacMillan Press 1992-00-00 ISBN 0-333-47494-5

    ↩1↩2↩3↩4↩5↩6↩7↩8

  3. Chopra. R. N., Nayar. S. L. and Chopra. I. C. Glossary of Indian Medicinal Plants (Including the Supplement). Council of Scientific and Industrial Research, New Delhi. 1986-00-00

    ↩1↩2

  4. Lois Tilton [Beans! Beans! The Poisonous Fruit!] Daves Garden ()

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