The hyacinth bean is a very decorative vine variety that grows rapidly, likes the summer heat and can be used as a vegetable. The complete plant is edible. The young leaves can be eaten in salad, the older leaves can be cooked. The flowers are edible raw. It is a flat green bean with purple or pink flowers. The young beans should be harvested and used to prepare Indian dishes. This variety is day-neutral. Also known as Desi Papdi or Gujarati Papdi. Also grown as an ornamental plant in the garden.

Approximate seeds per pack: 10+, 20+

Days to maturity: 90 Days

Life Cycle: Annual

Planting season: Late spring to early summer

Sun Requirement: Full Sun

Warning: Hyacinth beans naturally have cyanogenic glucoside (a plant compound that contains sugar and produces cyanide.) Hyacinth beans should never be eaten raw by humans or animals. Always cook hyacinth beans well before eating because heat alters the cyanogenic glucosides.