Murasakiirohana Fujimame

Saturday, 24 October 2009 12:47

This beautiful Japanese purple-flowering variety of the climbing hyacinth bean is particularly popular for eating. The green leaves contrast strikingly with their purplish stems and veins, and the flat, thick, curved pods are a dramatic red color. Young beans can be sliced or used whole, 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. Green-leaved vines with purplish stems and veins bear flat, thick, curved, red pods. Young pods can be sliced or used whole, either boiled or stir-fried. •    Maturity: Approx. 100 days •    Planting season: Late spring to early summer Go to table of bean varieties

Last Updated on Tuesday, 27 October 2009 12:28