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An elegant, climbing legume for a sunny spot outdoors or in a greenhouse. This butterfly-flowered plant blooms beautifully in lilac-pink in long flower clusters with purple-green to red-purple leaves and is highly valued as an ornamental plant (annual), not least because not many people know this crop yet. For the kitchen gardener: after flowering, short, bright pink pods with a pleasant soft-sweet taste grow, popular in Asia! Pick young, boil briefly or braise in, for example, Tarkari (Surinamese dish), the pink changes to green after cooking. The dried beans can of course also be boiled, but the water must be changed twice due to slightly toxic properties. In the tropics, the young leaves are used in salads and the older leaves as spinach. The firm roots can be boiled or baked. Multifunctionally edible!
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Latin: Dolichos lablab
Dutch: Hyacintbonen
English: Hyacinth Bean
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