Adzuki Bean, Hokkaido (Organic)
Vigna angularis. Red. 90 days.
We had almost given up on growing adzuki beans and then entered Hokkaido, which matures earlier than most other varieties. It makes sense because the Japanese island of Hokkaido, where this bean originates, has a cool, short growing season. Short bushy plants produce long slender pods that hold many little red beans. Produces in two flushes. The second round of pods can weather wet Septembers without melting or molding, resulting in beans that are in good shape once harvested and dried in October. Adzuki beans are great cooked and mixed into rice or made into one of the many delicious red bean desserts. Very digestible and very nutritious.
Direct sow 1” deep when soil temps have reached 60°F, ideally by early June. Plant at 2-4” in-row spacing with 12” between rows. Keep soil consistently moist but take care not to overwater. For dry beans, pull entire plants and allow to after-ripen before processing. Collect seeds from plants with pods that are fully dry, but before pods shatter. Shell by hand or by dancing on the dry pods, winnow or screen to clean. Test for dryness with a hammer – dry beans shatter, moist beans squish.
Mung Beans are self-pollinating do not need isolation for seed saving purposes.