Abelmoschus esculentus (L - the University of Maine at Fort Kent

Kermath, Bennett and Pulsipher - Food Plants in the Americs
FAMILY: Fabaceae or Leguminosae subfam. Papilionoideae (bean or
pea)
SPANISH: frijolillo
USES/NOTES: Mature seeds and young pods of this highly drought
tolerant species are edible.
NATURAL RANGE: Arid regions of Mexico
REFERENCES: Maréchal et al. 1978, Native Seeds/SEARCH 1991
Phaseolus flavescens Piper
FAMILY: Fabaceae or Leguminosae subfam. Papilionoideae (bean or
pea)
ENGLISH: murutungo bean
SPANISH: chaguita, murutungo
USES/NOTES: Seed pods of this highland bean are edible.
NATURAL RANGE: Venezuelan and Colombian Andes, perhaps to Mexico and
Jamaica
REFERENCES: Brücher 1989, Piper 1926
Phaseolus lunatus L. [syn. P. limensis Macfad.]
FAMILY: Fabaceae or Leguminosae subfam. Papilionoideae (bean or
pea)
ENGLISH: Burma bean, butter bean, Carolina bean, civet bean, duffin
bean, haricot bean, lima bean, Madagascar bean, Rangoon bean,
saemésim, sieva bean, sugar bean, towe bean, white bean
FRENCH: pois souche (small seed in Haiti)
PORTUGUESE: fava, fava-de-Belém, feijão-de-lima, feijão-farinha,
feijão-fava, feijoa, margal-amargo, mangalô-amargo
SPANISH: general names- avitas poroto, chuvi, fréjol de manteca,
frijol caballero, frijol de iztagapa, frijol de lima, frijol de
mantequilla, frijol de media luna, frijol iztagapa, habichuela,
harhui, huevo de piche, judía de la peladilla, pángoa, soperí,
zaragosa; small-seeded variety- cachas, caraota, carauta,
chilipuca, comba, cubá, cubace, frijol caballero, frijol comba,
frijol cubaces, frijol de año, frijolillo, frijolito de Cuba,
furuna, guaracaro, haba(s), ib, icaraota, ixtapacal, kedeba,
panamito, patashete, quimbolito, sieva; large-seeded variety-
haba lima, haricot de lima, ica, judía de lima, judión, layo,
lima, manteca, palato, pallar, pallares, poroto, poroto de
manteca, poroto manteca, torta(s)
USES/NOTES: Seeds of this variably sized bean (large seeds from
0.5-3gm and small seeds from 0.3-0.7gm) are eaten dried and
boiled or green, and young pods and shoots are eaten as
vegetables. Dried seeds are made into a sweet called dulce de
pallar in Peru. Cultivation of the large variety dates to 8,000
years before present in coastal Peru and 1,200 years in Mexico
for the small seeded varity.
NATURAL RANGE: Large, lima (or pallar) varieties from Peru and
small, sieva varieties from western Mexico perhaps to adjacent
southwestern U.S.
DRAFT - DO NOT DUPLICATE OR DISTRIBUTE
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