The lima bean is the national symbol of Peru and is traditionally associated with agriculture. However, they can also be found in North America, Europe, and Asia. Lima beans are most commonly grown in South America, specifically in Peru and Brazil. Instead of planting the beans with beets, carrots, or onions, use them with them. Pole lima beans can be grown in conjunction with a variety of summer savory plants, including corn, sunflowers, and scarlet runner beans. With companion planting, bush lima beans can be grown with celery, cucumbers, maize, summer savory, and potatoes. When the pod changes color, the beans inside plump up, but the seeds and pods dry out before they can be shelled. Harvest lima beans at the shelled or dry stages. Harvesting Your Lima Beans The timing of your bean variety‘s harvest varies from 60 to 90 days, so keep your fingers crossed. Because they are so thin, baby limas cook quickly, producing sweet, rich flavors and creamy texture. This bean measures 1/2 inch in length and has a faint sea shell pattern radiating from its inner seam. This is a dwarf variety of the Lima bean. Mature lima beans are adaptable and can be used in a variety of dishes, including stews, soups, and pasta dishes. After the pods have turned yellow and the beans have plumped, lima beans that have been shelled can be harvested. Baby lima beans and mature dry beans are both good choices for harvesting early in their seasons. It is possible to harvest Lima beans at the shelled stage or at the dry stage. Some lima beans require trellising, whereas others do not, and are best grown under controlled conditions. The differences between a Lima bean and a common bean are similar, but Lima beans grow more slowly. Lima beans can be eaten fresh, canned, or frozen. The beans are ready to harvest when they are big and plump and the pods are dry and papery. Lima beans are climbing plants and need something to climb on, like a trellis or fence. The plants need full sun and well-drained soil. Lima beans are planted in the spring and mature in about 80 to 100 days. Lima beans are native to Central and South America but are now grown in many warm climates around the world. The scientific name for the lima bean is Phaseolus lunatus. Lima beans are a type of legume that is often eaten as a vegetable.
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