![]() Sulfur also has fungicidal properties and helps in controlling many diseases. Bt-based insecticides and sulfur are organic options. Insecticides: Insecticides may be used to protect plants. Apply by scattering between the rows about 1/2 cup of fertilizer for every 10 feet of row. When hoeing and pulling weeds, try not to dig too deep to prevent the plant's roots from damage.įertilizing: As the plants begin to flower and set beans, you may optionally apply fertilizer to help plants produce more beans. Weeding: The roots of beans grow near the soil surface. Try not to let the soil dry out while the beans are blooming or the blooms will drop and yields will be decreased. Watering: Water the plants about once a week in dry weather. Within-Row Spacing: 1-2 inches, thin to 4-6 inches After the beans have sprouted, thin the plants to 4-6 inches apart. ![]() Planting in moist soil is best for seeds to germinate and emerge quickly. Plant bush beans 1 inch deep and 1 to 2 inches apart in the rows that are 2½ to 3 feet apart. In the Fall, plant beans 10 to 12 weeks before the first expected frost. In the Spring, plant beans after all danger of frost has passed. Loosening the soil will help the plant establish strong roots. It is best to do this when the soil is dry enough to not stick to garden tools. Till the soil 8-10 inches deep and rake several times to break up large clods. Remove weeds, large rocks, and litter from the planting area. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates. **Seeds are freshly packed for the growing season of the year listed. *Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Crisply flavorful, easy-shelling beans are excellent for freezing. Sufferin’ Succotash! What a delicious discovery.Fordhook 242 Lima Beans are an All-America Selections winner, producing massive yields of light-green 4-5 inch pods, each packed with 3–5 large beans. Then throw in some corn and red peppers, a little butter and salt. (If you’re really dedicated, soak them for an hour and then peel the skins off.) Boil the beans for about half an hour. They’re just waiting for you to do what the Incas did: tear the pods open, and throw out any soft beans. This time of the year, however, you can find them raw at roadside stands, still packed in their poisoned pods. Trouble is, you can usually only get them frozen (which may reduce some of their nutritional value) or canned (packed in salt and preservatives). Limas are full of fiber, protein, vitamins and minerals, they help stabilize blood sugar levels, and they may even help prevent cancer. Today, California grows more Limas than anywhere else in the world. In 1865, a tramp steamer from Peru delivered the first known commercial shipment of Limas to the United States, at Santa Barbara, and soon they were growing throughout California. Soon, Lima beans were growing throughout Europe, and from there the Portuguese spread them to their colonies in Africa and Asia. The raw pods are pretty much indestructible, so they traveled very well. Once the Spanish realized they how good cooked Limas were, they sent some home to Spain. (Designs on ancient native pottery suggest that Limas were eaten only by the Incan nobility, though we don’t know for sure.) The Spanish figured this out pretty quickly, and learned from the native Incas that when Limas are boiled, uncovered, the beans become both soft and safe. American Lima beans contain trace amounts of cyanide (and their cousins, Asian Limas, are heavily laced with it). Turns out that Limas, like many edible plants, contain a mild insecticide to ward off pests. They cautiously stuck some in their saddlebags. They called them Lima beans, in reference to the Peruvian capital. And, when the Spanish ate them raw, they suffered severe stomach pains which may have even been deadly. When the Spaniards opened them, they found each pod contained 2-4 huge beans which were almost too tough to eat. One of the more subtle perils was some curiously large seed pods which they found growing in Peru. When the Spanish were first exploring the Americas, they ran into many dangers. These things are so awesome and tasty, they’re killer.
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