The Lima is one of the latest, as well as one of the most tender, of all garden-beans; and seldom, if ever, entirely perfects its crop in the Northern States. Little will be gained by very early planting; as the seeds are not only liable to decay before vegetating, but the plants suffer greatly from cold, damp weather. In the Northern and Eastern States, the seeds should not be planted in the open ground before the beginning of May; nor should the planting be delayed beyond the tenth or middle of the month. In ordinary seasons, the Lima Bean will blossom in eight or nine weeks, and pods may be plucked for use the last of August, or beginning of September. Only a small proportion of the pods attain a sufficient size for use; a large part of the crop being prematurely destroyed by frost.
The ripe seeds are dull-white or greenish-white, with veins radiating from the eye; broad, kidney-shaped, much flattened, seven-eighths of an inch long, and two-thirds of an inch broad. A quart contains about seven hundred seeds, and will plant eighty hills.
The pods are tough and parchment-like in all stages of their growth, and are never eaten. The seeds, green or ripe, are universally esteemed for their peculiar flavor and excellence; and, by most persons, are considered the finest of all the garden varieties. If gathered when suitable for use in their green state, and dried in the pods in a cool and shaded situation, they may be preserved during the winter. When required for use, they are shelled, soaked a short time in clear water, and cooked as green beans: thus treated, they will be nearly as tender and well flavored as when freshly plucked from the plants.
The seeds are sometimes started on a hot-bed, in thumb-pots, or on inverted turf, or sods, cut in convenient pieces; and about the last of May, if the weather is warm and pleasant, transplanted to hills in the open ground.
By the following method, an early and abundant crop may be obtained in comparatively favorable seasons:—
"As soon in spring as the weather is settled, and the soil warm and in good working condition, set poles about six feet in length, three feet apart each way, and plant five or six beans in each hill; being careful to set each bean with its germ downward, and covering an inch deep. After they have grown a while, and before they begin to run, pull up the weakest, and leave but three of the most vigorous plants to a hill. As these increase in height, they should, if necessary, be tied to the stakes, or poles, using bass-matting, or other soft, fibrous material, for the purpose. When they have ascended to the tops of the poles, the ends should be cut or pinched off; as also the ends of all the branches, whenever they rise above that height. This practice checks their liability to run to vines, and tends to make them blossom earlier, and bear sooner and more abundantly, than they otherwise would do."
In tropical climates, the Lima Bean is perennial.
Green Lima.
A sub-variety of the Common Lima, differing principally in the pea-green color of the seeds.
As generally found in the market, the seeds of the Common and Green Lima are more or less intermixed. By some, the Green is considered more tender, and thought to remain longer on the plants without becoming hard, than the White. The habits of the plants are the same, and there is no difference in the season of maturity. A careful selection of seeds for planting, and skilful culture, would undoubtedly give a degree of permanency to this difference in color; which appears to be the principal, if not the only, point of variation.