High in protein and rich in vitamin A, C, calcium, and iron, almost every part of the plant is edible. The young beans are used as a vegetable similar to green beans; the leaves are cooked and eaten like spinach; the roots are similar in usage and texture to potatoes; the flowers are edible and used as garnishes or dyes. Lastly, the dried seeds can be ground and used for flour. Ensure thorough cook time for the dried beans to destroy the naturally occurring toxins.

Details:

• 5 g packet - Approximately 20 Seeds
• Non-GMO
• Days to Maturity: 80-100 Days
• Days to Germination: 5-7 Days
• Vining Climber
• Large vigorous vines can reach 9-12'.

Field Notes:

Growing Tips

• Seeds can be difficult to germinate. For better germination, pre-sprout seeds indoors by soaking in water for 24 hours until swollen and then keep at 77°F until sprouted.
• Scarify seed coats of the ones that did not swell, and re-soak.
• Plant when they sprout.
• Keep soil moist.
• Fertilize sparingly.
• Train to grow on vertical supports.
• Lower temperatures increase tuber production; higher temperatures increase leaf and bean production.

Harvesting

• The young green pods are usually ready for harvest 2-3 weeks after flowering.
• Wait until the pods turn brown and crack open (about 6 weeks after flowering) for dry bean harvest.