Red-Seeded Asparagus Bean
Asparagus bean is a string-less legume cultivated to be eaten as green pods. The plant is subtropical/tropical and most widely grown in the warmer parts of South Asia, Southeast Asia, and southern China.They grow well under almost any conditions–very resistant to heat, humidity and insects; great for the South. They are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium, and manganese.The pods, which can begin to form just 60 days after sowing, hang in groups of two or more. They are best for vegetable use if picked before they reach full maturity. Enjoy them stir-fried, steamed,or in soup. The plants take longer to reach maturity than bush beans, but once producing, the beans are quick-growing and daily checking/harvesting is often a necessity. The plants produce beans until frost.
Scientific Name
Vigna unguiculata sesquipedalis
Common Name
Asparagus bean, Yardlong bean, Chinese long bean
Growth Habit
Pole
Days to Maturity
75 days
Germination Temperature
65-85°F
Direct Sow
Seed Depth
1"
Seed Spacing
6"
Sun
Full Sun
Preferred pH
5.5-7.5
Soil
Grows in a variety of soils. It can even grow in poor soil with a lower yield.
Moisture
Water 2-3 times weekly
Fruit Size
Over 20 inches
Pests
Often attacked by pod borers and by aphids.
Pollination
Self-pollinated
Harvest
Asparagus beans are always at different stages of development. Keep the beans well picked before they start to swell.
Taste
Sweet, Crisp
Uses
Stir-fried, steamed, Canning, Freezing.
