RED AZUKI BEAN AB
Vigna angularis
The azuki bean is a very common species in East Asia, especially the red bean varieties, cultivated and used in cooking and baking for several millennia. It is also prepared in soup, in sprouted seeds, in mixture with rice, in sweets ... This variety reaches approximately 30 to 90 cm high and produces red grains, in pods approximately 10 cm long, in 80 to 90 days after emergence. Harvest from July to September of dry grains.
Sowing: possible from the end of April to mid-June, in warmed soil, around 15 to 20°C. Germination in 7 to 20 days. Sowing at a depth of 2/3 cm in rows spaced approximately 50/70 cm apart, with a gap in the row of approximately 4 cm. Soil: well drained.
Culture: Regular watering if no rain, water requirements lower than those of a classic bean. Optimum growing temperature: 20 °C to 30 °C. Sow under cover, in a pot before transplanting, in a region with a cool summer.
Harvest in 80 to 90 days.
