Shirohana Fujimame

Tuesday, 27 October 2009 12:27

This popular climbing hyacinth bean is grown for its beauty as much as for its beans. The fast growing vine produces elegant white flowers that give way to thick, but flat, curved pods. Stir-fry or boil these beans, which can be sliced or used whole. 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. •    Height: 15-20 ft. (4.7-6 m) •    Spacing: 9-12 in. (22-30 cm) •    Sun Exposure: Full Sun •    Bloom Color: White/Near White •    Maturity: Approx. 100 days •    Planting season: Late spring to early summer Go to table of bean varieties