$3.50 inc GST
Bush Bean: Adzuki (Red mung beans) have a sweet and nutty flavour. These small red beans that originate from Japan and are very popular in Asian cooking. Sweet and nutty flavour. Beans are used fresh and as a dried bean for cooking. Very nutritious. Can be used as a sprouting seed. Can be used as a green manure.
Adzuki beans (Red mung beans) are a popular legume in Japan, China, and Korea. They are often called red mung beans and grow wild throughout East Asia. Adzuki beans make a fascinating specimen in your garden Adzuki bean plants are easy to grow and perform well as container plants, where they grow vertically. These nutritious and exotic red beans can grow beautifully in your garden at home with the proper preparation. Adzuki beans are an annual vining plant that originates from Asia. This bean has been cultivated for so long that its origins are lost in the mists of time. Today, only soybeans are more extensively cultivated in East Asia. Adzuki bean plants tend to be bushy in appearance and about 60cm tall. The bean pods are smooth and develop from bright yellow flowers in clusters. Most of the time, you’ll find deep red Adzuki beans, but mottled beans in white, grey, and brown exist as well. One of the adzuki beans’ most common and delicious uses is the sweetened Asian red bean paste used as a filling or topping in Asian desserts. Adzuki beans offer good nutrition, easy growth and are delicious in many recipes.
How to Grow Adzuki Beans: Adzuki beans requires 120 days from sowing to harvest. In some climates that is not possible outdoors, so it is recommended that seeds be planted inside. Adzuki beans can fix nitrogen but they require inoculation with rhizobacteria. The plants don’t tolerate transplanting well, so start seed in compostable containers (such as coir or peat) that will plant directly into the ground. Plant seeds an inch (2.5 cm.) deep and 4 inches (10 cm.) apart. Thin the beans to 18 inches (45.5 cm.) apart when plants are 2 inches (5 cm.) tall. You can harvest the pods when they are green or wait until they turn tan and dry. Then hull the beans to harvest the seeds. The most important part of adzuki bean care and harvest is to provide well drained soil. These plants need consistent moisture but cannot abide boggy soils.
Young tender pods can be picked early and used much as you would use snap peas. The most common use is to wait until seed pods are splitting and harvest the dried seeds. It has been found that adzuki bean nutrition contains 25% protein. With such a high protein level and packed with nutrients (like folates, Vitamins B and A) and minerals (iron, calcium, manganese, and magnesium), these beans are nutritional powerhouses. Another popular use of the beans is as sprouts. Use a sprouter or a strainer. Rinse the beans twice per day and place them in clean water each time. In about 24 hours, you will have fresh edible sprouts. Dried beans can be saved for up to a year. Estimate 20 to 24 plants to feed a family of 4 for a season. This may sound like a lot of plants but the seeds are easy to keep for year around eating and the plants will enrich the soil when they are worked in at the end of the season. Adzuki can also be intercropped to save room and provide more crop diversity.
Adzuki Beans are often used in Asian cooking including stir-fries, curries and desserts. In Japan, they are used to make a sweet red bean paste, Anko; or combined with mochi rice in a porridge called Zensai. Smashed beans are great in dips; mix with pureed beetroot, sumac spice or chilli. Versatile and convenient dried Adzuki beans are a handy pantry. Yummy cooked Adzuki beans can be added to salads, warming soups and hotpots. For delicious vegetarian burgers, combine lightly fork-mashed beans with grated veggies such as carrot and zucchini. Mix with a batter of besan flour, spices and cold water. A thinner batter can be used to make fritters.