Willowleaf Colored Lima Bean (Pole)
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Phaseolus lunatus
Seeds per packet ~ 30
Germination: 79% Packed for 2026
Origins & Heirloom Background: The Willowleaf Colored Lima Bean is a rare and beautiful heirloom variety that traces back to the late 19th century. It was first introduced commercially by W. Atlee Burpee & Co. in 1891, described then as a novel sport (mutation) from the traditional Sieva or Carolina lima bean. Its distinctive narrow, willow-like foliage and climbing growth habit made it popular not only as a productive food crop but also as an ornamental.
Though Burpee brought it to market, versions of this variety were likely preserved by Southern gardeners for generations before and after. Some family stories suggest cultivation as far back as 200 years in places like Tennessee. The "colored" variant — so named for the multicolored beans it produces — was rescued and shared by heirloom preservationists and seed savers in the late 20th and early 21st centuries, ensuring its continued legacy today.
The Willowleaf Colored Pole Lima Bean is not just a productive and resilient crop — it's a living heirloom, connecting growers to traditional Southern foodways and the beauty of biodiversity. Perfect for gardeners who love flavor, history, and a visually striking plant.
Appearance: This is a vigorous pole-type lima bean, climbing 8–10 feet or more. The leaves are narrow, lance-shaped willow-like foliage; airy and ornamental. It produces flower that are small, white to creamy-yellow blooms typical of lima beans. The pods are flat and green pods about 3 inches long, containing 3–4 seeds each. This “colored” strain yields a diverse range of seed colors — white, tan, speckled brown, red, maroon, and black — often with beautiful mottling or streaks. Each plant tends to produce seeds of a single color type.
Culinary Uses: Willowleaf limas are renowned for their creamy texture and rich, nutty flavor. Unlike many commercial limas, these heirloom beans retain their color and texture when cooked and are often considered superior in flavor.
They can be enjoyed at the green-shell stage (like fresh butter beans). When fully dried, for long-term storage and hearty winter meals. Popular culinary uses include Southern-style stewed butter beans (with ham hocks or bacon). It goes well in Succotash when paired with fresh corn, as well as soups and stews. Some folks include Willowleaf limas in cold bean salads or purees such as a lima bean hummus.
Growing Tips: Willowleaf limas grow best in USDA Zones 7–10, but can be grown as an annual in Zones 5–6 with a long, warm summer. Growth Time: ~80–95 days to harvest depending on whether picked green or dried.Sow after last frost when soil is 65°F+; they are very sensitive to cold. Grow best in full sun (6–8+ hours per day). The soil should be well-drained, rich in organic matter; neutral to slightly acidic. Space 4–6" apart in rows 30–36" apart; provide a strong trellis or poles immediately. Keep evenly moist, especially during flowering and pod development. Watch for stink bugs, aphids, and occasional fungal issues in wet weather.
Harvesting: For consumption during the Green Shell Stage, harvest when pods are plump and green, before drying. For Dry Stage beans, allow pods to fully brown and dry on the vine or under cover. Shell and store dry beans in airtight containers. If you are considering seed saving, just select pods from the healthiest plants.
