Hyacinth bean

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Hyacinth bean

Hyacinth bean plant
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Fabales
Family: Fabaceae
Subfamily: Faboideae
Tribe: Phaseoleae
Genus: Lablab
Species: L. purpureus
Binomial name
Lablab purpureus
(L.) Sweet

The Hyacinth Bean (Lablab purpureus, syn. Dolichos lablab L., Dolichos purpureus L., Lablab niger Medikus, Lablab lablab (L.) Lyons, Vigna aristata Piper, and Lablab vulgaris, L.) Savi. [1]), also called Indian Bean, Egyptian Bean or đậu ván (Vietnamese), is a species of bean in the family Fabaceae that is widespread as a food crop throughout the tropics, especially in Africa, India and Indonesia. A traditional food plant in Africa, this little-known vegetable has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.[2]

Seeds of the purple hyacinth bean

The hyacinth bean grows as a vine, producing purple flowers and striking electric-purple coloured seed pods. Lablab bean is a good choice for a quick screen on a trellis or fence. It grows fast, has beautiful, fragrant flowers that attract butterflies and hummingbirds, and it even produces edible leaves, flowers, pods, seeds and roots. Dry seeds are poisonous due to high concentrations of cyanogenic glucosides, and can only be eaten after prolonged boiling.[3]

Pods of hyacinth bean

It is also grown as forage [4] and as an ornamental plant. [5] In addition, this plant is also cited as a medicinal plant and a poisonous plant. [6] [7]

In Huế, Vietnam, it is the main igredient of the dish chè đậu ván.

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