Potawatomi Pole Lima Bean
Potawatomi Pole Lima is from the Potawatomi Nation in Wisconsin, and so it does very well in cooler climates. This gorgeous and highly-productive bean is great for shelling or dried. Try cooking with corn and onions in succotash (a traditional Wampanoag and Mohegan recipe from New England) or stewed as a Southern-style butter bean. The plants have tall 8-10' vines that are truly loaded with pods and resistant to pests and diseases. This seed comes from William Woys Weaver, who received them from Andrew Bucienski of the Potawatomi Nation.
Days to maturity: 80
Seeds per pack: 40
Planting / harvesting notes
Plant in warm soil at least a couple weeks after the last danger of frost has passed. Sow directly in the ground at a depth of one inch, spaced every few inches in rows 12 inches apart (or on either side of a trellis). Thin to one plant every four to six inches. Provide a sturdy trellis as the vines can grow eight to ten feet tall.
Seed keeping notes
Lima beans are self-pollinating, though it is best to isolate different varieties of P. lunatus by at least 150 feet to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the beans when their shells have become dried and crispy on the plants. Lay out the pods in a dry, sunny place to dry down further. Shell the beans and lay out the seeds in a well ventilated place away from direct sunlight for at least another few days to a week before storing for next year.