kacang kelisa (winged bean) in my garden.
Kacang kelisa (winged bean) in my garden... How nice.
It's beginning to bear fruits now...
Let's go into detail:
The winged bean plant grows as a vine with climbing stems and leaves, 3–4 m in height. It is an herbaceous perennial, but can be grown as an annual. The bean pod is typically 15–22 cm (6–9 in) long and has four wings with frilly edges running lengthwise. The skin is waxy and the flesh partially translucent in the young pods. When the pod is fully ripe, it turns an ash-brown color and splits open to release the seeds. The large flower is a pale blue. The beans themselves are similar to soybeans in both use and nutritional content (being 29.8% to 39% protein).
The plant is one of the best nitrogen fixers with nodulation accomplished by the soil bacterium Rhizobium. Because of its ability to fix nitrogen from the atmosphere, the plant requires very little or no fertilizers.
Being a tropical plant, it is sensitive to frost. Most plants will not flower if the day length is more than 12 hours, meaning they will not produce pods in most temperate zones, although day length neutral cultivars do exist. The seeds have a hard coat and it helps to soak them before planting to hasten germination. The plant grows very quickly, reaching a length of four meters in a few weeks.
This bean has been called the "one species supermarket" because practically all of the plant is edible. The beans are used as a vegetable, but the other parts (leaves, flowers, and tuberous roots) are also edible. The tender pods, which are the most widely eaten part of the plant (and best eaten when under 1" in length), can be harvested within two to three months of planting. The flowers are often used to color rice and pastries. The flavor of the beans has a similarity to asparagus. The young leaves can be picked and prepared as a leaf vegetable, similar to spinach. The roots can be used as a root vegetable, similar to the potato, and have a nutty flavor; they are also much richer in protein than potatoes. The dried seeds can be useful as a flour and also to make a coffee-like drink. Each of these parts of the winged bean provide a source of vitamin A, vitamin C, calcium, iron, and other vitamins. The seeds contain 35% protein and 18% oil.
Local names in South-East Asia:
- Burmese: ပဲစောင်းလျား /pe: zaun: ja:/ or /pé záʊ̃ yá/
- Indonesian: kacang belimbing, kacang botor, kecipir
- Khmer: ប្រពាយ /prɑpiey/
- Lao: ຖົ່ວພູ /tʰūaː pʰúː/ (literally "mountain bean")
- Malaysia: Kacang kelisa, kacang botol
- Sundanese: Jaat
- Tagalog: Sigarillas
- Thai: ถั่วพู /ˈtʰùa ˈpʰuu/ (literally "mountain bean")
- Vietnamese: đậu rồng (literally "dragon bean")
Have a nice day...