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Henderson's Earliest Bush Lima

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Market price: $3.75
Our price: $2.29
SKU168031
SKU168032
SKU168033

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Phaseolus lunatus
Henderson's Earliest Bush Lima (69 days)

Has also historically been called "Wood's Prolific", "Dwarf Butter Bean" and "Baby Lima"

1 oz Seed Packet Contains about 75 seeds.

Introduced by Perter Henderson & Company in 1889.  When released it was called "Henderson's New Bush Lima Bean". 

This is one buttery flavored baby lima bean.  The bush is very erect, reliable and produces 3-4 beans per pod.  Continues to set until first frost.


Excellent for canning, freezing or drying.

1889 Maule's Seed Co. says about Henderson's New Bush Lima Bean...
"The New Bush Lima produces a continuous crop from the time it comes into bearing (it is fit for the table in the latitude of New York by the middle of July) until frost, and being enormously productive, a very small patch will keep a family supplied with this splendid vegetable throughout the season."


1942 Schell's Seed Co. says about Henderson's Lima Bean....
"Small beans, but very tender and exquisitely rich, buttery, lima flavor, whether used green or dried for winter.  Very heavy yielder."

Recommended by the Following State Universities or Ag Extension Offices as a variety that performs well for their region .  FL, TX

Seed Planting Depth

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield

Sun

1.5" 75 7-10 4-6" 4-6" 24 lb. (fresh) Full

Planting Tips for Heirloom Beans:

50-60 days for green, 100+ days for dry beans. Beans typically need warm soil of 65° or higher. Grows best in full sun with well watered soil. Regular harvesting of the young pods will ensure a greater yield. Boost yields and germination by adding inoculants.

Avoid planting in soil that stays wet.  Heirloom bean disease thrive in wet conditions, and the roots may not get enough oxygen.

Heirloom beans like soil that is slightly acid, about 6.5.  This can be achieved by adding mulched pine needles, peat moss or sulfur. 

Try wide row growing for bush beans.  Make your heirloom bean rows three across instead of just one.  Three wide is perfect because most people can reach across that width.  You can grow 3 times the amount of heirloom beans in the same space, you reduce the amount of area for weeds, and you'll save on water.

Heirloom seeds are hardy but always take care with your garden seeds to give them the appropriate amount of moisture - not letting the vegetable seeds dry out prematurely or overwatering and possibly having them rot.

 

A quick guide to preserving green or wax beans

Pick your beans when they are tender and still snappy. Rinse the beans of and let them dry out as much as possible. Cut off the stem end. Using a darning needle and white thread or kite string, string the beans through the center, leaving both the ends loose. Wrap the string around the first and last bean, ensuring that the knot will not pull through. Hang the beans in a clean, dry place until they are wrinkled and dried out. Keep them hanging until you are ready to use them or put them in a clean sack with a bit of salt to keep bugs away. Cook them until tender by boiling them to get them clean, then drain, rinse and add to stews or soups.

Roast Green Beans with Garlic

Ingredients:

  • 1 lb trimmed green beans
  • 1/4 cup Extra Virgin Olive Oil
  • 3 clove of garlic, smashed
  • 3 thyme sprigs, halved
  • salt and pepper to taste
  • 3 anchovy filets, mashed with a fork
  • zest of 1 lemon
  • 2-3 tsp lemon juice

Instructions:

Preheat oven to 450 and set a rack on the upper level

In a large baking dish, toss the beans with olive oil, garlic, thyme, salt and pepper. Spread into a single layer and roast, tossing occasionally until tender and lightly browned (about 15 minutes)

Discard the thyme sprigs and transfer beans to a bowl.  Add anchovies, lemon zest and lemon juice.  Toss well and serve warm or at room temperature.

 

Green Beans with Walnuts, Fennel and Feta

Ingredients:

  • 2 tbsp balsamic vinegar
  • 1 tsp coarse ground mustard
  • salt and pepper to taste
  • 1/3 cup Extra Virgin Olive Oil
  • 2 pound trimmed green beans
  • 1 small bulb of fennel (thinly sliced)
  • 3/4 cups roasted, chopped walnuts (You could also use pine nuts or pecans)
  • 4 oz crumbled feta

Instructions:

Whisk together vinegar, mustard and oil.  Season with salt and pepper

Blanch green beans, cooking 6-8 minutes until tender. Set aside.

Combine beans, fennel and walnuts in a lrage bowl.  Add feta and dressing just before serving.  Toss well to coat.

This dish can be served at room temperature or chilled.

 

 

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