Akahana Fujimame

Tuesday, 27 October 2009 12:26

This hyacinth bean is a beautiful climbing bean that is grown for ornamental purposes as well as for eating. This red flowering Japanese variety is particularly popular. The pods are flat, thick and curved. Young pods can be sliced or used whole, and either boiled or stir-fried. Warning: Hyacinth beans naturally have cyanogenic glucoside (a plant compound that contains sugar and produces cyanide). Hyacinth beans should never be eaten raw. Always cook hyacinth beans well before eating. •    Maturity: Approx. 100 days •    Planting season: Late spring to early summer •    Height: 12-15 ft. (3.6-4.7 m) •    Spacing: 9-12 in. (22-30 cm) •    Sun Exposure: Full Sun •    Bloom Color: Fuchsia (Red-Purple) Go to table of bean varieties

Last Updated on Tuesday, 27 October 2009 12:29