I first encountered hyacinth beans (Lablab purpureus) in the Bronx Botanical Garden during one of my brief stints living in New York City. These vines produce pronounced, shiny magenta-purple pods that have almost serrated-like edges. I knew one day we would need to grow them on our farm, and this summer we finally invested in the trellises necessary to grow them. Other than that, they've proven quite easy to grow, and will perennialize in warmer winter climates. Hyacinth Beans are not the same genus/species as typical pole and bush beans (Phaseolus vulgaris). Their edibility is contentious – the mature pods and beans shouldn't be eaten without many changes of water, but young pods, flowers and foliage can be eaten raw. -Quin
80 days for fresh beans. Perennial.
Seeds are certified organic.