Submitted by Terumi Saito


Butterbean (Phaseolus lunatus), a favorite staple of Southern cuisine, is a flat-seeded bean often referred to as a lima bean. There are a range of attractive heirloom varieties, with the oldest dating back to the early 1800s.

Red varieties, such as Carolina Red and Red Sava, are among the oldest varieties. In the past, they were grown on plantations, and dried for winter use or ground as a flour substitute. Other colorful heirloom varieties include Christmas, Snow-on-the-Mountain, and White Christmas. The beans have a light cream-colored base with maroon spots, splashes, or swirls.

Histories of the name "butterbean" vary from the way they are traditionally cooked with butter, to their butter-like texture and nutty flavor. The beans are typically grown till they dry in their pods, but they can also be picked and shelled fresh while they are green.

The vines are vigorous, growing as high as ten feet, and can produce an abundance of pods. Butterbeans fare very well in extreme summer heat.

According to the Farmer's Almanac, the ideal time for planting butterbeans in the garden is one to two weeks after the last spring frost. On average the last frost day in Tennessee falls around mid-April. Therefore, the first favorable days to plant beans are about April 28 or 29. Planting sooner than this may result in rotten beans.

To prepare the beans for planting, soak them in water for a few hours and sow them 1-inch deep directly in the ground. For best results in germination, plant beans with the "eyes" down. Make sure to keep the soil moist, and they will sprout in seven to ten days.

Plant additional rows every two weeks until mid-summer for continuous harvesting. Provide a sturdy support for the vines to climb. Remember that it is important to rotate crops annually to prevent pest and diseases.

Butterbeans prefer growing in well-drained soil with full sun exposure. They are self-pollinating, so if you are growing more than one variety at a time, separate the different varieties by at least 100 feet to avoid cross-pollination.

You may harvest young pods and shell them for cooking immediately. Otherwise, allow pods to mature and dry to a tan color on the vine. Once the pods are dry, shell out the beans, and dry them completely on a tray for at least two weeks before storing them in air-tight containers. You can use the dry beans for cooking in wintertime, or for planting the next season. The beans will stay viable for three years in a cool, dry storage place.

Terumi Saito is a graduate student in the University of Tennessee Department of Plant Sciences. She works under the guidance of Dr. Susan Hamilton, director of the UT Gardens. The UT Gardens are located on Neyland Drive in Knoxville. Admission is free, and the Gardens are open to the public seven days a week during daylight hours.

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