Search no more, this is THE lima bean from childhood memories - "that big buttery bean that my mother used to bake." Gardeners have appreciated this bean for its sweet, creamy flavor and dependable growth.
Developed in 1883 by Frank Platt, and still a standout for its early ripening and ability to take cooler weather than other limas. Easy to grow, heavy yielder. One of the largest lima beans (swelling to a truly enormous size when soaked). A vigorous climbing lima bean that clings well to poles and gives huge yields of large white beans. Seven-inch pods hold 5-6 beans each, growing on eight to ten-foot vines. 90 days.
~ planting ~
When to sow outside: Because lima beans cannot survive cold weather, plant them well after the last frost; the soil temperature should be at least 70 degrees. Place the seeds 2" deep and 10" apart in rows 30-36" apart, allowing them to grow on a trellis or other vertical support as soon as they emerge from the soil. If using a teepee structure, plant them in groups of 5-6 plants per pole. The soil should be enriched with compost or other organic matter, and deeply worked; lima beans appreciate full sun. Germination may be slow.
~ growing ~
Keep the soil moist to ensure healthy plants and a productive crop, taking care not to disturb the blossoms as they form. Mulch helps conserve moisture, control weeds, and regulate soil temperature.
~ harvesting ~
The first harvest should be approximately 85-90 days after germination. Pick the beans when the pod begins to fill out and feels firm. Generally, the smaller the bean the more tender it will taste. Prompt picking actually increases the harvest, while leaving the pods on the plant too long results in tough beans.
