Product Review

This beautiful Japanese purple-flowering variety of the climbing hyacinth bean is particularly popular for eating. The green leaves contrast strikingly with their purplish stems and veins, and the flat, thick, curved pods are a dramatic red color. Young beans can be sliced or used whole, boiled or stir-fried. Warning: Hyacinth beans naturally have cyanogenic glucoside (a plant compound that contains sugar and produces cyanide). Hyacinth beans should never be eaten raw. Always cook hyacinth beans well before eating.