Quick facts
- Early yielding
Vigna mungo
This mung bean relative is eaten in India and Nepal as a protein rich staple. We first got these seeds from Adaptive Seeds, who go it from Anpeu Oihankesni of Sourcepoint Organic Seeds. He originally got it from the Katmandu Valley of Nepal.
We loved how early these fuzzy little plants yielded in our short season. They can be used to make dishes like dal makhani, and the four has a stick texture when cooked so can be used to make flat breads like masala dosa.
How to grow it:
|
Germ Temp |
Indoor Start |
Germ Days |
Frost Tolerant |
Sun |
Seed Depth |
Plant/Row Spacing |
|
60-80 |
2-4 w. |
3-14 d. |
No |
Full |
.5” |
2”/6” |
|
Direct sow 1/2” deep after all danger of frost has passed. In row spacing is 3” with 6” between rows. Soaking seeds for 2-4 hours can hasten germination time. Planting with bean specific bacterial inoculum may help boost yields, especially if planting where beans have not grown before. |
Seed specs: Packet size: 60 seeds min.