This variety of mung bean grows to about 60 cm tall and produces light green beans in pods about 10 cm long within 70 days of emergence. The dry bean is harvested from July to September. Mung bean is mainly used to produce young shoots, in 5 days, falsely called "bean sprouts", used in spring rolls, salads, on soups or stir-fried. Its young shoots have a subtle nutty flavor. It can also be used as flour to make pancakes. Its nutritional qualities make it an essential dried vegetable to incorporate into our cooking.

Sowing: possible from late April to mid-June, in warmed soil, 15°C minimum, but will be faster and more successful between 25° and 30°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, cultivation possible in poor, dry soil which it will enrich.
Cultivation: Keep one plant every 15 cm. Regular watering if no rain, water requirements lower than those of a classic bean. Its growth is relatively slow: make a false sowing if necessary and mulch well to control weeds. Optimal growing temperature: 25 °C to 30 °C. Sow under cover, in a pot before transplanting, in regions with cool summers. Harvest in 80 to 120 days, flowering lasts about 1 month. Mainly self-pollinating.
Harvest: July to September.

Mung bean harvest

You can pick the young green pods and eat them as they are, or let them ripen to harvest the seeds. Wait until they turn yellow and begin to swell in the sunlight before picking them.