Adzukibohne

Season Overview

Description

Adzuki or azuki is an East Asian red bean with a sweet, aromatic flavor. The so-called "red soybean" is prized by connoisseurs as the finest legume. In Japan, the adzuki bean is used to make desserts and flour. It is generally used in a variety of ways in Japanese cuisine. It is generally considered to be easier to digest than common European garden beans and is a very good dried bean. In TCM, the bean is also considered a medicinal plant and is used to treat kidney problems, certain tumors and abscesses.

Growing tips

The azuki bean is a climbing plant up to 2m high. It can be sown outdoors from mid-May or pre-cultivated. Greenhouse cultivation is also possible. Harvest from September. Legume seeds often germinate better if pre-soaked in water for a few hours.

Details

Seeding distance

15 cm

Row spacing

40 cm

Seeding depth

1.5 cm