Madagascar bean is a type of lima bean which is a very vigorous climber. The fun patterned seeds can be cooked like other beans, but must be cooked very well and not eaten undercooked. They are superb when made into a dip.
- Botanical name: Phaseolus lunatus
- Planting: Plant in spring when the soil warms up about 30-50cm apart.
- Care: Madagascar beans are pretty tough and don’t need a lot of coddling, just keep the weeds away and give them something to climb on.
- Harvest: Can be harvested immature or mature. I prefer them mature and dried, then rehydrated to use in soups, stews and dips. Keep in mind that these are short day beans and only start producing pods in Autumn so don’t be impatient.
- Diseases: I’ve never had any trouble with mine.
- Cooking: Madagascar beans are very nutritious and high in protein. They should only be eaten after cooking well, like all lima beans.
- Seed Saving: Self pollinating. Dry seed well and place in fabric/hessian bags, then placed in a lidded bucket to keep away from mice.
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