Winged Bean Pole
Winged Bean Pole
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Winged Bean · Heirloom · Open-Pollinated · Naturally Grown · Non-GMO · Traditional to Tropical Asia
Winged Bean is the vegetable that gets everyone asking what you're growing. Its bright green pods have four frilly "wings" and a crisp, sweet crunch, and they slice into beautiful star shapes. Grown across India and Southeast Asia, the vigorous vine is edible almost top to bottom, from pods and leaves to its pale blue flowers. It's a showpiece on a sunny trellis from late summer into fall.
Why Grow Winged Bean?
- Stunning four-winged pods that slice into star shapes
- Crisp, sweet pods, plus edible leaves, shoots and flowers
- Vigorous climber that turns a trellis into a green wall
- Rare in Western gardens, a real conversation piece
- Fixes nitrogen and improves soil as it grows
Plant Profile
Plant Profile
Botanical Name: Psophocarpus tetragonolobus
Common Name: Winged Bean, Goa Bean, Four-Angled Bean
Type: Heirloom, open-pollinated
Crop: Edible-pod bean
Pod Color: Bright green with frilly edges
Plant Habit: Vigorous twining vine, 8–12 ft
Season: Long warm season; pods set late summer into fall
Sun: Full sun, 6–8+ hours
Days to Harvest: 80–120 days from sowing
Sowing Depth: 1 in.
Germination: 7–14 days at 75–85°F soil
Harvest: Pick pods at 4–6 in., while crisp and before seeds bulge
Garden Use: Trellises, fences, arches, greenhouses
Culinary & Traditional Uses
Culinary & Traditional Uses
Young winged bean pods are crisp and sweet, like a cross between a green bean and asparagus. Slice crosswise for pretty star shapes.
- Yam Thua Phu: the Thai winged bean salad with coconut, lime and shrimp
- Kecipir Tumis: Indonesian stir-fry with garlic and sambal
- Thoran and Poriyal: South Indian coconut stir-fries
- Dambala Curry: a Sri Lankan coconut milk curry
- Tender leaves and shoots cooked like spinach; flowers added to salads
- Mature dry seeds are edible only after soaking and thorough cooking
How to Grow
How to Grow
Winged bean needs a long, warm season and flowers as days shorten, so an early start helps.
- Soak seeds overnight, or nick the hard seed coat with nail clippers, to speed germination.
- Start indoors in 4 in. pots 4 weeks before your last frost, or sow outdoors 2 weeks after your last frost once soil is warm.
- Plant 1 in. deep and 12 in. apart along a trellis at least 6–8 ft tall.
- Keep soil evenly moist but never soggy until seedlings appear in 7–14 days.
- Guide young vines onto the support; they climb quickly in heat.
- Expect flowers and pods as days shorten in late summer. Water deeply during pod set.
- Harvest pods every 2–3 days at 4–6 in. long to keep the vine producing until frost.
What NOT To Do
- Don't sow into cold, wet soil; seeds rot before sprouting
- Don't give up if the vine hasn't flowered by midsummer; it waits for shorter days
- Don't let pods grow long; they get fibrous quickly
- Don't eat mature seeds raw; always soak and cook them
Regional & International Names
Regional & International Names
- Malayalam: Chathura Payar (ചതുരപ്പയർ)
- Bengali: Kamranga Sheem (কামরাঙা শিম)
- Sinhala: Dambala
- Thai: Thua Phu (ถั่วพู)
- Indonesian: Kecipir
- Filipino: Sigarilyas
- Vietnamese: Đậu Rồng
- English: Winged Bean, Goa Bean, Four-Angled Bean, Princess Bean
FAQ
FAQ
Why hasn't my winged bean flowered?
Winged bean is a short-day plant. It grows leafy through early summer and starts flowering as days shorten in late summer. Starting indoors gives it more time before frost.
Which parts can I eat?
Young pods, leaves, shoots and flowers are all edible. Mature seeds can be eaten after soaking and thorough cooking.
Can I grow it in a short-season area?
Yes, with an indoor start and the sunniest, warmest spot you have. A greenhouse or south-facing wall also helps.
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