Early Thorogreen Bush Lima Bean, also called butterbean, is an heirloom variety grown for tender, sweet shelled beans and a compact bush habit. Plants reach approximately 18 inches tall and produce flat pods about 3 inches long. Enjoy the harvested beans thoroughly cooked in soups, casseroles or a simple buttery side dish. Its compact growth makes Early Thorogreen a practical choice for smaller garden spaces without a tall pole-bean trellis.

Germination Rate: 80%. Test Date: 3/26. WILL.

Texas Minimum Germination Rate: 70%

Why Choose Early Thorogreen Bush Lima Bean?

• Heirloom variety: Grow a traditional open-pollinated lima bean for your home vegetable garden.
• Non-GMO seeds: A non-GMO choice for gardeners who value traditional varieties.
• Compact bush habit: Plants grow approximately 18 inches tall, making harvesting manageable without a tall climbing support.
• Tender harvested beans: Sweet, creamy shelled limas work well in comforting sides, soups and casseroles.

Planting Tips for Success

• When to plant: Direct sow after frost danger has passed and soil is thoroughly warm. Lima beans establish poorly in cold, wet soil.
• Sun and soil: Choose full sun and well-drained soil. Work finished compost into the planting area without making the bed overly rich in nitrogen.
• Sowing: Plant approximately 1–1½ inches deep and 4–6 inches apart, with rows 24–30 inches apart. Handle seedlings gently and avoid disturbing their roots.
• Watering: Keep the root zone evenly moist, particularly during flowering and pod development. Water at soil level and avoid working among plants while foliage is wet.
• Support and feeding: This bush variety does not need a tall trellis. Use modest fertilizer applications guided by a soil test; excess nitrogen can favor leaves over pods.
• Harvest: For fresh shell beans, pick when the pods are filled and the beans are plump but still tender. Shell the beans before cooking; do not eat the pods.

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• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Buttery side dishes: Thoroughly cook shelled beans, drain and finish with butter, herbs and a little lemon juice.
• Succotash: Combine cooked lima beans with corn, sweet pepper and onion for a colorful garden side.
• Soups and casseroles: Stir fully cooked beans into vegetable soups or baked dishes for a creamy texture.
• Food safety: Never eat raw or undercooked lima beans. Shell fresh beans, cook in ample water until completely tender and discard the cooking water. Planting seeds in this packet are for sowing, not eating.

Order Early Thorogreen Bush Lima Bean Seeds Today

Grow compact bush plants and harvest tender butterbeans for your garden-to-table meals.

Nutritional Information

• Harvested beans: Cooked lima beans contribute plant protein and dietary fiber to meals. This refers to harvested food beans, not the planting seeds.
• Serving preparation: Butter, salt and other additions change the nutritional content of the finished dish. Variety-specific nutrient values have not been provided for this listing.

Important Disclosures

• Variety Disclaimer: Plant growth, yields and harvest timing vary with weather, soil and gardening practices.
• Seed Storage: Keep planting seeds cool, dry and protected from direct sunlight and moisture.
• Planting Zones: Grow as a warm-season annual after frost danger has passed. Consult your local extension service for planting dates appropriate to your area.

Buttery Early Thorogreen Lima Bean Succotash

Sweet corn and red pepper complement the tender, creamy harvested lima beans in this colorful side dish. Use beans harvested and prepared for eating, never the planting seeds in this packet. Serves 4–6. Prep: 15 minutes. Cook: 15 minutes, plus time to fully cook fresh shelled beans.

Ingredients

• 3 cups fully cooked, drained Early Thorogreen lima beans
• 2 cups sweet corn kernels
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• ¼ cup low-sodium vegetable broth
• ¼ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice

Directions

1. If using fresh harvested beans, remove and discard the pods, then rinse the shelled beans. Cover generously with fresh water, bring to a full boil and continue cooking until completely tender throughout, maintaining plenty of water. Do not taste raw or undercooked beans. Drain and discard the cooking water before measuring 3 cups for the recipe. Cooking time varies with bean maturity; do not rely on the skillet step below to cook raw beans.
2. Heat butter and olive oil in a large skillet over medium heat. Add onion and red pepper. Cook for 5–6 minutes, stirring occasionally, until softened.
3. Add garlic and stir for 30 seconds. Add corn and broth, then simmer for 4–5 minutes until the corn is tender.
4. Gently fold in the fully cooked lima beans. Cook for 3–4 minutes, until everything is steaming hot, adding a splash of broth if needed.
5. Remove from heat. Stir in parsley, lemon juice, salt and pepper. Serve warm.

Options: Use olive oil instead of butter for a dairy-free version. Add a pinch of smoked paprika or serve alongside roasted vegetables, chicken or cornbread.

Storage: Refrigerate in a shallow covered container within 2 hours. Use within 3–4 days and reheat leftovers to 165°F. Add a splash of broth when reheating.

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