To be shelled, early dwarf, standing, high productive variety. Vigorous, 50-55 cm high plant, with 13-15 cm long and intense red with lighter cream colored striped pods. Its pods usually carrying 6 oval-shaped cream colored, streaked with red purple grains. It can be used fresh or for industry.  SOWING: Goes from March to mid July, in 50-70 cm distant rows, when temperature is over 10-12°C and the soil is sufficiently humid, using 120-150 kg/hectare seed.

Bush bean variety. Seed is round, large, buff and red mottled. Pods are a very good variety for home gardens as well as for freezing and canning. 

Packet: 33 grams of seed

‘Blue Pod Capucijner’ is an heirloom variety. It particularly beautiful flowers, pink and red, fading to blue as they wilt. The pods are deep maroon which change to blue through the season. They are delicious when young, but turn leathery as they mature. Peas are hardy, weak-stemmed, climbing annuals. 

Soybean sprouts, also known as kongnamul in Korean, are a culinary vegetable grown by sprouting soybeans, offering a crisp, tender texture and a nutty flavor, and are a staple in many Asian cuisines. 

Soybean sprouts are the tender, crisp roots and stems that grow from sprouted soybeans. 

Appearance:

They are typically thin, yellow/white in color, with a satisfying crunch. 

Origin:

They are a staple in the culinary traditions of countries like China, Korea, and Japan. 

Cultivation:

Soybeans used for sprouting are smaller than usual soybeans and are soaked, then sprouted in a controlled environment. 

Nutritional Value:

Sprouting increases the nutritional value of soybeans, making them a good source of vitamins and minerals. 

Culinary Uses:

Soybean sprouts can be eaten raw or cooked and are used in various dishes, including stir-fries, soups, and salads. 

Korean Cuisine:

In Korea, soybean sprouts, called kongnamul, are a common side dish (banchan) and are used in dishes like kongnamul muchim (seasoned soybean sprouts) and bibimbap. 

55 days.

The pods are 6-6.5 inches long, straight, and slender, with a rich yellow color. 

Growth:

Rocdor plants are upright and vigorous, making them easy to harvest. 

Flavor and Use:

Beans are stringless and have a good flavor, making them suitable for canning, freezing, and fresh eating. 

Growing Conditions:

They thrive in full sun and well-drained soil, with optimal temperatures between 50-85°F. 

Germination:

Beans germinate well in cool soils, making them a reliable choice for early season planting. 

Packet: 33 grams of seed

Open-pollinated.

100 Days.

Eat fresh or harvest as dry.

Popular in latin dishes.

Winged beans are a tropical legume where the entire plant is edible: the pods have four "wings," the leaves can be cooked like spinach, and the roots form a tuber similar to a potato. They are a nutritious food source, rich in protein, vitamins A and C, and iron, and are a staple in many Southeast Asian cuisines. 

Growth: They are a vining plant that requires sturdy support, like a trellis, to grow.

Pods: The pods are angular with four frilly "wings" running lengthwise, and they can be green, purple, or red.

Edible parts: You can eat the pods when young, and the mature seeds can be used like soybeans.

Other edible parts: The leaves taste like spinach, the flowers can be eaten, and the roots can be cooked like a potato or sweet potato. 

Pods: Young pods can be eaten raw in salads or sliced and stir-fried.

Seeds: Mature seeds can be dried and ground into flour or used similarly to soybeans.

Roots: The tuberous roots are edible cooked or raw and have a nutty flavor.

Leaves: Young leaves are tender and can be cooked like spinach. 

Climate: They thrive in hot, humid conditions but can also be grown in temperate zones.

Planting: Seeds are frost-sensitive and should be planted after the last frost. Cooler soil temperatures can hinder germination.

Preparation: Before planting, seeds benefit from being soaked for 12–24 hours and may require gentle nicking to help with germination.