Butter beans, including Speckled, Fordhook, Limas, and Baby Limas, are favorites in many home gardens. Saving seeds from your current crop is an economical and sustainable way to grow them year after year. Follow these simple steps to ensure you have healthy seeds ready for planting next season.
1. Choose the Right Plants
Select healthy, mature plants that have produced a high yield. Avoid saving seeds from plants that showed signs of disease, pests, or poor growth, as these traits could pass on to the next generation.
2. Allow Pods to Fully Mature
Let the pods remain on the plant until they turn brown, dry, and brittle. This indicates that the seeds inside are mature. Harvesting too early can result in seeds that won’t germinate properly.
3. Harvest and Extract Seeds
Carefully pick the dry pods from the plant. Break them open to extract the seeds. Be gentle to avoid damaging the seeds, as cracked or broken seeds are less likely to germinate.
4. Dry the Seeds
To ensure the seeds are completely dry, spread them out in a single layer on a clean, dry surface in a well-ventilated area away from direct sunlight. Allow them to dry completely for 1-2 weeks. Proper drying is essential to prevent mold and spoilage.
5. Store the Seeds
Here are two methods for storing the dried butter bean seeds:
- Place the dried seeds in a freezer bag, label, and store in the freezer.
- Place the seeds in an airtight container, such as a glass jar or a resealable bag. Label the container with the date and variety of the butter beans. Store the seeds in a cool, dark, and dry location, such as a pantry or refrigerator.
6. Test Seed Viability
Before planting next year, test a few seeds for viability by placing them on a damp paper towel and keeping them warm. If most of the seeds sprout within a week, they are ready for planting.
By following these steps, you can save butter bean seeds and enjoy a productive garden year after year. Not only does this save money, but it also helps preserve heirloom varieties and ensures a steady supply of your favorite beans.
Happy gardening, and thanks for stoppin’ by!
Anne James—also known as Jelly Grandma—is a professional canner and lifelong food preserver with over 55 years of hands-on experience. A retired librarian, paralegal, and self-taught expert in traditional Southern crafts, Anne specializes in canning, jelly-making, cooking, gardening, and quilting. She even has extensive experience as a bartender.
She’s been featured in the Daily Commercial and on Hershey’s website, and is lovingly known as the “go-to canner” in her family and beyond. Her mission is simple: to preserve and pass on the old ways—skills that kept generations thriving without shortcuts or preservatives.
You can find more of Anne’s work at PreservingSweetness.com, on YouTube, and occasionally on SurvivalFreedom.com.
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