Winged Bean Seeds – Asparagus Pea (Psophocarpus tetragonolobus)

The Whole-Plant Tropical Bean — Every Part Is Edible

The Winged Bean is one of the most extraordinary vegetables in the tropical garden. From its uniquely finned pods to its pale blue flowers, tender young leaves, and starchy roots, every part of this vigorous climbing vine is edible and nutritious. A staple across Southeast Asia and a growing favorite among specialty growers worldwide, the Winged Bean rewards with abundant harvests, stunning ornamental appeal, and remarkable culinary versatility.

Why Grow Winged Beans

• Entirely edible — pods, flowers, leaves, stems, and roots
• Unique four-winged pods with a flavor blending snap beans and dried beans
• Pale blue flowers add striking ornamental beauty
• Vigorous vines reach up to 15 feet — great for trellises and fences
• Tropical perennial; grown as annual in cooler regions
• Pods ready to harvest 2–3 weeks after flowering

Seed Quantities

• 4 oz — approx. 450 seeds
• 1 lb — approx. 1,800 seeds

In the Kitchen

Harvest immature green pods young and add them to stir-fries, curries, or salads. Flowers can be used to add color to rice and pastries. Young leaves are prepared like spinach. Roots are used similarly to potatoes — and are far more nutritious. Dried seeds can be ground into flour. Note: dried seeds require thorough cooking to eliminate natural toxins.

Growing Guide

• Start: After all frost danger is gone and soil is warm
• Pre-soak: Soak seeds in water for 48 hours, changing water twice daily, to speed germination
• Location: Warm, sunny site — benefits from residual heat near concrete or pavers
• Soil: Dig to 12" depth; amend with 3" of compost
• Spacing: Plant seeds 1" deep, 6" apart
• Support: Install a sturdy trellis at planting — vines grow vigorously
• Pinch tips at 12" to encourage branching
• Fertilize after 1 month with 20-10-10 at 1 cup per 10 sq ft
• Harvest pods at 2–3 weeks after bloom for best tenderness; pods toughen by week 4