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Hyacinth bean is a tropical plant and likes warm climate. This variety is a beautiful green-leafed climber with magenta flowers. It is a popular variety with edible pods that are flat, thick and curved. The vine is vigorous and needs to be supported. Also grown as an ornamental plant in the garden.

⦁    Warm season annual
⦁    Maturity: Approx. 90 days
⦁    Planting season: Late spring to early summer


Cultivation: Prepare fertile, well-drained soil. Transfer the plant in late spring/early summer (soil temp at least 60°F) in a warm and sunny location. The plant is being grown in the greenhouse for approximately 6 – 8 weeks. Keep soil moist. Fertilize as needed. Train to a vertical support. Harvest young pods.

Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.

Culinary tips: Young pods can be sliced or used whole. Always cook hyacinth beans well before eating.

Warning: Hyacinth beans naturally have cyanogenic glucoside (a plant compound that contains sugar and produces cyanide.) Hyacinth beans should never be eaten raw by humans or animals. Always cook hyacinth beans well before eating because heat alters the cyanogenic glucosides.

Hyacinth Bean, Akahana Fujimame - Lablab purpureus

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