I’m seeking resources on utilizing phasey bean as human food - leaf and beans.
Do they need detoxing? If so best ways.
Medicinal uses - might as well learn while I am at it.
I’m in Australia. I found a listing online of varieties some are culinary. Does anyone have seed of culinary varieties?
- Purple flowered Phasey bean: The purple flowers on this variety are bigger and more showy than those on other types.
- Wild Type Phasey bean: The wild type version is known for how quickly it grows and how many seeds it makes.
- Low-growing Phasey bean: This type is shorter and bushier than other types, which makes it a good choice for a ground cover.
- Trailing Phasey bean: This type has long, hanging stems that can get as long as a few feet. It’s often used as a cover crop or a crop to feed animals.
- Perennial Phasey bean: This type of plant is an annual, which means it can live for more than one year. It works well in agroforestry systems and as a crop to protect the land.
- High-yielding Phasey bean: This type is often chosen as a forage crop because it produces a lot of seeds.
- Black-eyed pea: This type of phasey bean is the most well-known because of its creamy white color and black spot on one end.
- Cream pea: This type has seeds that are creamy white and are often used in soups and stews.
- Crowder pea: This type has seeds that are close to each other and look wrinkled because of this.
- Purple hull pea: The pods and seeds of this type are purple, and it is often used in salads and casseroles.
Culinary varieties have to have bigger bean pods than the pods of the naturalised wild cow fodder, purple flowered selection.
They grow very well here in the wet tropical rain forest.
Putting it out there - there is always someone who has been there before me and knows.
S