ADZUKI BEANS Plant Seed ,Rich in protein ,enjoyed as dried bean, fresh in its green pod, or even as a crunchy, nutritious sprout.

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Adzuki beans, which come from Japan, are extra rich in protein. The small plants produce long, thin pods that are eaten like snap beans. When mature at 90 days, they contain 7 to 10 small, nutty-tasting, maroon-colored beans that are tasty fresh or dried.

The adzuki bean (Phaseolus angularis or Vigna angularis) is a Japanese favorite that can be grown for use as a dried bean, enjoyed fresh in its green pod, or even as a crunchy, nutritious sprout.

The plant itself looks similar to a field pea or cowpea and grows 1 to 2 feet tall, producing yellow flowers followed by clusters of cylinder-shaped pods that hold the red to orange beans. As an annual vegetable, adzuki can be grown in any climate zone that has enough frost-free days for the plant to produce edible pods, about two weeks after flowers appear. A longer season -- 90 to days -- is required to harvest the beans for dry use.

Plant adzuki bean seeds directly in the garden when your spring soil temperature is at least 60 degrees Fahrenheit, for the most reliable germination. A soil thermometer can make a big difference in the planting of adzuki beans and other vegetables, particularly beans, which have seeds prone to rot when they stay too long in cold, wet soil. At 50 to 55 degrees F adzuki beans can take up to 20 days to germinate, while above 60 F, plants can emerge in 10 to 14 days. Put a soil thermometer 1 to 2 inches into the ground to get a good reading for planting. The temperature should be consistent for several days before planting. Sow adzuki seeds 1 1/2 inches deep and 4 to 6 inches apart. When planting multiple rows, space rows at least 18 inches apart.

Materials: extra rich in protein,enjoyed as dried bean,fresh in its green pod,or even as a crunchy,nutritious sprou,garden,vegetable

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