Difference between revisions of "Hyacinth Beans"
From Beancyclopedia
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:Parts eaten: flowers, leaves (cooked), young pods and seeds (cooked), seeds (sprouted), roots (cooked). Seeds poisonous unless cooked, and apparently leaves need to be cooked in a change of water. | :Parts eaten: flowers, leaves (cooked), young pods and seeds (cooked), seeds (sprouted), roots (cooked). Seeds poisonous unless cooked, and apparently leaves need to be cooked in a change of water. | ||
| − | [[:Category:Hyacinth Beans|List of Hyacinth Bean Varieties]] | + | |
| + | '''[[:Category:Hyacinth Beans|List of Hyacinth Bean Varieties]]''' | ||
Latest revision as of 02:22, 15 November 2014
- Scientific name: Lablab purpureus
- Also called: Egyptian beans, Indian beans
- Plant type: vine
- Native to: Africa
- Parts eaten: flowers, leaves (cooked), young pods and seeds (cooked), seeds (sprouted), roots (cooked). Seeds poisonous unless cooked, and apparently leaves need to be cooked in a change of water.
