Growing Adzuki

The adzuki bean (Phaseolus angularis or Vigna angularis) is a Japanese favorite which may be grown to be used as a dried bean, enjoyed fresh in its green pod, or even as a crunchy, nutritious sprout. The plant itself grows 1 to 2 feet tall and looks cowpea or pea, producing flowers followed by clusters of pods which hold the red to orange beans. In any climate zone which has sufficient frost-free days to create raw pods, roughly two weeks after flowers appear, adzuki can be grown as an yearly vegetable. A longer period — 90 to 120 days — is needed to harvest the beans.

Garden Culture

Adzuki beans grow best in full sunlight . They prefer slightly neutral to alkaline soil — marginally above 7 on the 14-point pH scale, where zero is extremely acidic, 7 is neutral and 14 is highly alkaline — however they have been grown successfully in pH levels in dirt, ranging from 5.8 to 6.4. In a more alkaline soil, adzuki, like beans, can fix nitrogen in the soil. Utilize a house pH test or send your dirt out to the cooperative extension service of your county to be analyzed for a charge.

Sowing Seed

Plant adzuki bean seeds right when your spring soil temperature is at least 60 degrees Fahrenheit, for the most dependable germination. A soil thermometer may make a difference in the planting of adzuki beans and other vegetables. In 50 to 55 degrees F adzuki beans may take to germinate, while in 10 to 14 days, plants may emerge above 60 F. Put a soil thermometer 1 to 2 inches to the floor to get a fantastic reading for planting. The temperature should be consistent for several days. Sow 4 to 6 inches apart and seeds that are adzuki 1 1/2 inches deep. Space rows at least 18 inches apart when planting multiple rows.

Care During Growing Season

Maintain the soil but not soggy while waiting during the growing season and for seeds to emerge. If they’re waterlogged rot can be developed by adzuki. As seeds may take time to emerge, keeping weeds is vital, based on University of California Davis Extension. Weed by hand with a hoe — — seven to ten days after planting, a third time in two, and once the seedlings are leafed out. This gives the beans an head start, letting them color out many weeds as the plant matures. When the plants bloom, fertilize the plants. Beans are insect resistant, even those that plague other beans.


To consume beans fresh harvest the green pods once the seeds are only visible beneath the surface of the pods. Beans should be prepared to pick each four to five days. Let until they rattle in the pod — from 90 to 120 days — to utilize them as shelling 27, pods dry and develop on the vine. Cut the whole plant down at the end of the season and let it dry at a well-ventilated place for at least a week. The dried pods split open easily to reveal seven to 10 beans per day. Store shelled beans in an airtight container in a cool, dry place until ready to use.

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