Bean kilometer
$ 5,00
Vigna unguiculata subsp. sesquipedalis, Fabaceae
Dolique asperge, yard long bean
Native to Africa, the Vigna unguiculata known as cowpea was selected in China for its long pods, which are eaten immaturely like a bean. This selection gave rise to the subspecies sesquipedalis commonly called asparagus cowpea or kilometer bean because of its long pods.
We've been growing this bean for a few years now in our cold tunnel, where it produces beautiful, tender, crunchy pods with a taste vaguely reminiscent of asparagus and mushrooms. The kilometer bean is a classic vegetable in Caribbean cuisine, where it is often sautéed, cut into sticks or cooked as a curry with potatoes (https://timolokoy.com/blog/index.php/recipe/curry-dharicots-verts-et-de-pommes-de-terre/ ).
This bean is also a staple of Asian cuisine, often served stir-fried with rice. It is even said to be one of the 10 most important vegetables in Southeast Asia (source: Prosea).
bag = about 15 seeds
Handcrafted seeds produced here at LA SOCIÉTÉ DES PLANTES, Kamouraska, Qc
In stock
Pre-soaking for 6 to 12 hours improves germination. Sow directly in warmed soil (preferably in a greenhouse in northern regions) when temperatures reach at least 20°C. Sow in bunches of 2 to 3 seeds, 25 cm apart. Allow 60 cm between rows. This is a climbing bean, so stakes are required.
