ADZUKI BEAN SEEDS

Vigna angularis

This ancient legume is still rare in the western world but ubiquitous in east Asia where it has been cultivated for thousands of years. Tiny red beans are easy to digest and incredibly nutritious, containing 25% protein and an amino acid profile that is nearly complete.

Adzuki beans may be prepared in myriad ways. The young green pods may be harvested and eaten like snow peas or filet beans. Mature seeds, like mung beans, are commonly sprouted. Cooked with rice, the beans impart a delicate pink hue. But we think these seeds are put to best use in red bean paste, a nutritious and versatile ingredient in Japanese, Chinese and Korean cuisines.

Sow these seeds directly into the garden in spring. Tuck seeds 1/2" to 1" deep in well-drained soil in full sun as soon as soil has warmed to at least 65°F. Water frequently until germinated. Thin seedlings to 3" apart. Mulch promptly and keep weeded until plants are established. Plants grow very slowly initially, even in warm weather. However, they are tolerant of cool temperatures, making them suitable for maritime climates and shorter growing seasons. Plants seem to do well when crowded. They do not require support.

This selection will set pods much sooner than the more common strains, around 70 days after sowing! When seed pods are mature and relatively dry, collect and winnow. Dry the little red beans completely before storing in a glass jar.

Adzuki beans need not be soaked overnight unless they are extraordinarily old. Soak seeds just an hour or so, as you would lentils, then sprout, or boil and rinse and prepare per your recipe.

Packet contains at least 100 seeds.