Lima Bean Plant Growth

History

• Lima beans are named for the capitol city of Peru since it is speculated they have originated there from 6000 B.C. Early American settlers were taught to cook and dry the lima bean by the Native Americans that grew the plant. Lima beans offered the Native Americans high amounts of protein for their diet that was generally low in red meat. Early Americans took lima beans to Europe, spreading the plant throughout the world during the late 1500s.

Identification

• Lima beans can range from smaller to much larger varieties, and from white to dark green beans. Most common lima beans are products of the bushy variety that develops small white, pillow-like flowers that stand tall above the foliage. The thick leaves are richly green colored with an overall teardrop shape. The seeds, or beans, that emerge from the lengthy, flat pods, are typically pale to dark green. Other forms may be more vine-like, like a pole beans, with deep red flowers and smaller pods consisting of light green seeds.

Growth Cycle

• Lima beans are planted just below the soil once the temperatures have stabilized in spring. If the threat of frost still looms, do not risk planting the bean since it is not frost-tolerant. Within two to three days the underground sprouts begin to form. These sprouts are edible, as seen in many Asian dishes. Within seven to 10 days, the seedling emerges from the soil and produces a pair of leaves to help with photosynthesis. This process helps the plant change sunlight into sugar for energy. Thirty days after initial planting, the bean plant will reach its maximum height. From here until the end of the 60-day mark, the plant will begin to flower and produce pods. Each pod will hold several beans and may be picked for eating once the pods are full and plump.

Benefits

• Lima beans, as with all beans, offer a wide array of nutrients for strength, immune system health and weight control. The bean is full of protein, vitamins B, A, D, C, and K, and also contain calcium, iron and selenium. Lima beans can help fight hunger with their fiber content, as well as help to fight stress and free radicals with vitamins B6, B12 and selenium.

Warning

• Lima beans should be cooked prior to eating. Upon breaking the skin of the seed, the bean will release a compound that consists of cyanide. The lima bean contains linamarin that can be broken down with cooking. Otherwise this linamarin will release the compound and cause serious illness if eaten raw.