한국말로 무슨 콩인지요?

[이리호]

hyacinth bean ---까치콩,제비콩,편두

 Dolichos lablab

Common Names: hyacinth bean, lablab bean, bonavista bean, Egyptian bean
Family: Fabaceae/Leguminosae (bean Family)

우리집 밭 울타리에는 줄콩이 10종류쯤 썩여서 크고 이른 여름부터 늧가을 까지 종류별로 익어 갑니다.

콩은 잡종이 안되서 썩어놓고 심어도 괜찬은데 껍질이 두꺼운 파바빈은 안심고 껍질이 앏은거는 있는데로 썩어서 심고요.

그런데

지난해  어디선가 딸려온 줄콩중에 히야신스 빈이 있는데 아주 보기 좋읍니다.

껍질까지 먹어도 될것같은 느낌이 들어 검색을 해보니 껍질 먹는거는 맞는데 여물면 독이 있다고 삶아서 물은 버리고 먹으라고 합니다.

뿌리도 고구마 같이 굵고 먹는다고요.

물론 잎도 꽃도 다 먹는다고 합니다.

그래서 여러곳에 알아보고 메모를 카피해서 올립니다. 

결론은 별로인데 생각해 보고 내년에는 퇴출 대상에 올릴지 모릅니다.

Lablab purpureus is a species of bean in the family Fabaceae. It is native to Africa and it is cultivated throughout the tropics for food. English language common names include hyacinth bean, dolichos bean, seim bean, lablab bean, Egyptian kidney bean, Indian bean, and Australian pea.It is the only species in the monotypic genus Lablab.

The plant is variable due to extensive breeding in cultivation, but in general, they are annual or short-lived perennial vines. The wild species is perennial. The thick stems can reach six meters in length. The leaves are made up of three pointed leaflets each up to 15 centimeters long. They may be hairy on the undersides. The inflorescence is made up of racemes of many flowers. Some cultivars have white flowers, and others may have purplish or blue. The fruit is a legume pod variable in shape, size, and color. It is usually several centimeters long and bright purple to pale green. It contains up to four seeds. The seeds are white, brown, red, or black depending on the cultivar, sometimes with a white hilum. Wild plants have mottled seeds. The seed is about a centimeter long.

The hyacinth bean is often grown as forage for livestock and as an ornamental plant.In addition, it is cited both as a medicinal plant and a poisonous plant.

The fruit and beans are edible if boiled well with several changes of the water.Otherwise, they are toxic due to the presence of cyanogenic glycosides, glycosides that are converted to hydrogen cyanide when consumed. Signs of poisoning include weakness, vomiting, dyspnea, twitching, stupor, and convulsions.

The leaves are eaten raw or cooked like spinach. The flowers can be eaten raw or steamed. The root can be boiled or baked for food. The seeds are used to make tofu and tempeh.

In Maharashtra, a special spicy curry, known as vaala che birde (वालाचे बीरडे), is often used during fasting festivals during Shravan month.[citation needed] In Karnataka, the hyacinth bean is made into curry (avarekalu saaru), salad (avarekaalu usli), added to upma (avrekaalu uppittu), and as a flavoring to Akki rotti. Sometimes the outer peel of the seed is taken out and the inner soft part is used for a variety of dishes. This form is called hitakubele avarekalu, which means "pressed (hitaku) hyancinth bean."[citation needed] In Telangana, the bean pods are cut into small pieces and cooked as spicy curry in Pongal festival season, along with bajra bread; it has been a very special delicacy for centuries.

In Huế, Vietnam, hyacinth beans are the main ingredient of the dish che đậu van.

In Kenya, the bean is popular among the Kikuyu people. It is thought to encourage lactation and has historically been the main dish for breastfeeding mothers.[citation needed] Beans are boiled and mashed with ripe and/or semiripe bananas, giving the dish a sweet taste.

I've been reading the posts, and researching online, to determine whether it's safe to eat the beans on my purple hyacinth bean vines. I'm finding information that goes both ways - safe, unsafe, safe if you cook twice, safe if not dried, etc. etc. Has anyone actually made it a habit to eat them? I'd feel a lot better about eating them, myself, if I knew that someone else has eaten them without incident.

I have eaten hyacinth beans. On Halloween this year, my friend and I decided we'd finally try them. We steamed them for about 45 minutes. The color pretty much drained and left them limpid and greyish. We added butter, salt, pepper, and a hint of garlic powder to them. They tasted like a cross between a green bean and a mushroom to me. Not really sweet, but, a very nice flavor. Unfortunately for me, the color of the beans put me right off them. I am a person who cannot eat something if it's not the right color. A strange quirk, yes, but, to me, beans are supposed to be green, not greyish purple. So, I guess if I could get passed the color issue, I'd eat them again. They really are tasty.

I tried a couple after boiling them in hot water for 30 minutes. To me, they taste pretty to lima so FWIW, i'd rather be on the safer side and stick with the limas although I am less afraid to try hyacinth now

I eat them all the time. They get too tough/fibrous if you let them grow old, but otherwise Ok.

Hmmm - does anyone think it could be that they're only poisonous/irritating to certain people? Like Fava beans, which can cause allergic reactions to folks of Mediterranean origin?

Just to follw up, I did eventually eat my hyacinth beans this past summer. I started with just a handful in a pot of lima beans, then graduated to a full pot of nothing but hyacinths, which I cooked and drained more than once before comfortably eating. Hyacinth bean vines are very prolific, and seem to be disease-resistant in my yard here in Atlanta, so I really wanted to be able to eat them.

However, I have concluded that the beans aren't worth the worry and bother. Cooking and draining multiple times is a hassle, but I felt I should do it to be safe. The texture and taste of the hyacinth bean wasn't that great, in my personal opinion. I do prefer lima beans, which have a more meaty texture and, I think, better "mouth-feel." I did not like the combination of hyacinth and lima beans in one dish, although I think field peas and limas mix well together.

I really appreciate everyone's contributions to this post. It was reassuring to hear from people who had actually put the darn things into their bodies - and lived! I had no ill health results after eating them, either.

This morning I steamed the beans for around 7-10 minutes (until tender when pierced with the tip of a knife). I didn't even butter or salt them, just let them cool a bit and ate them with my fingers - delicious! The only drawback is the strings on both sides of the pod, but they're easy enough to remove. I'm definitely finding a place in my garden for these.

I purchased seeds at my garden club's recent plant sale, and the seller said they are edible, that she prepares the immature seed pods like snow peas.

From the other posts, it looks like the beans - green or shell - must be cooked before being eaten, and that they shouldn't just be picked off the vine and eaten in the garden the way I do with asparagus.

BTW, the fava bean reaction is not a true allergy. Some people of Mediterranean or black heritage have a condition called G6PD, which is a deficiency of an enzyme that protects the body against some toxins, including one found in fava beans. It causes hemolysis, which is the destruction of red blood cells.

I never would have dreamed they were thought to be poisonous. We've grown and eaten the purple (dolichos lab lab) and I think there is a white. We regularly ate them and I agree stir fry of young beans would be one of the best methods. certainly not boiled. Young pods, like 1 1/2" max lightly steamed. Another marvelous bean I think is called an asparagus bean. It prodices beautiful sky blue flowers, I believe these to be edible also and ruffled 4 sided beans. Think of a cross section like a four sided star. Again very young beans, 3" or less, steamed, or stir fried. If grown with the hyacinth white and purple on a sturdy teepee like structure the flowers are gorgeous. Or any sturdy shape for bean vines that grow to about 8 feet.

The Hyacinth beans are edible but you had better try the new varieties meant for eating. Not the normal oriental haycinth beans, although they are still edible.

The normal haycinth beans have purple flowers and produce dark purple or red bean pods. They bloom and produce beans in summer and very productive. I grew a couple plants 6 years ago and after getting and serving pound a day for a few weeks the family sreamed very hard and we stopped growing it. The bean pods, however early you pick them, tastes quite tough.

This year we grew 2 new types. One blooms the light purple flowers and produces green pods of a light purple or grey tint, and purple string at the sides. The other one blooms the white flowers and produces smaller light green pods.

Both types bloom and produce starting from late summer and reach peaks in the autumn. But neither of them is so productive as the normal type we had before. But they taste so much better and tenderer. I like to slice them to thin stripes and stir-fry (saute) them. You can also put the stripes in boiling water for a minute or two. The beans immediately change to a bright green and look rather appealing.

I've included a link about these variaties. It is in Chinese but you can look at the pictures. Although they are meant for eating, they are as beautiful as the normal oriental type. The only drawback is they kick in later and might not do too much in the summer. But this can be considered an advantage to cover you for the late fall, when there are not so many vegetables growing around.

The Hyacinth bean is actually an essential part of the diet of the people of Batangas province of the Philippines. The beans contain the toxin HCN (hydrocyanic acid) which is actually a weak cyanide compound. The residents of Batangas cook it with the pot open and after the bean pods are spliced open so as to release the HCN gas and render the dish a little safer to eat.

It's safe to eat but don't let them dry. They tend to be very gaseous lol. If you have arthritis might make it worse. Other then that enjoy!

Mature and dry beans have got a high amount of cyanogenic glycosides in them. Not good for you. Mature or dry beans must not be eaten raw. They have to be cooked. That means boiling soft raw mature beans or roasting as heat drives away the toxin. If they have dried — read they are hard — that means soaking overnight then boiling them a long time in a lot of water. Or, boil unsoaked dry beans in a lot of water twice. Actually, that is what one often has to so with many dried beans. And the older any bean is the longer you have to cook it.

Dry and Fresh Beans

So there is a toxin and some judgement is needed. If I have fresh mature beans — like the green ones right — it’s a long boil in a lot of water or a roast. If I have dry mature beans — also right — it’s a soak and two boils. When you cook the bean it has a very strong bean odor and it looses its color, as a lot of beans do.  Very young pods with immature seeds can also be boiled and eaten. Also, do NOT drink or use the boiling water.

Thus the Hyacinth Bean, aka Bonavista Bean, is suitable for the herb pot or the bean pot. Here’s another reason why: The eaves are more than 28% protein, 12% fiber, 7% minerals and 7% fat, eaten freshed or dried. They are an excellent source of iron and magnesium as well as a good source of phosphorus, zinc, copper, and thiamin. Beyond that, sprouts are edible and the cooked root is full of edible starch. You can even ferment the beans as with soy or make tofu. See recipes below.

Fresh Hyacinth Beans

There are also several cultivars, emphasizing this or that quality, such as red flowers or longer beans or larger roots. Two common ones are Ruby Moon, and White. Two cultivars widely grown as crops are ‘Highworth’ from India, which is early maturing with purple flowers and black seeds. ‘Rongai’, from Kenya, is late-maturing with white flowers and light brown seeds.

We’ve known, in writing, since the 700s that the bean was edible. As mentioned above it was affirmed in 1958 by nationally known experts, mentioned as edible in a scholarly journal in 1962, in various publications since then, and in an encyclopedia in 1998 written by another PhD. And yet, one can find articles less than a year old on the internet saying the bean or the blossom is not edible. Those people just do not do their homework.

Mature dried beans

Botanically the bean is Dolichos lablab or Lablab purpureus. Dolichos (DOE-lee-kos) is from the Greek “dolikhos” meaning long or elongated. Purpureus (pur-PUR-ee-us) means purple. Lablab (LAB-lab) is the aboriginal name for the bean.

I planted the bean several years ago on a guy-wire. I grew well but not greatly, but I also ignored it to see how it would do.

[보고또보고]

저는 첨보는 것이랍니다..^^

[이리호]

hyacinth bean ---까치콩,제비콩,편두

[보고또보고]

아예~~감사합니다.

[조봉희]

신기한콩 첨보는겁니다...

[이리호]

hyacinth bean ---까치콩,제비콩,편두

[공조]

제비콩 입니다.
검은색은 흑편두 흰색은 백편두라고 부릅니다.
당뇨에 좋다고 해서 심었는데 중부지방에선 씨앗 여물기 전에 서리가 내려 채종이 힘들지요.
백편두는 빨리 익는데 씨앗 구하기가 어렵고요.
꽃과 콩꼬투리가 관상용으로도 한 인물 하는 콩이지요.
맛은 그냥 그런 콩입니다.

[이리호]

아마도 공조님이 보내준거 같읍니다.
백편두 씨앗 한번구해보겠읍니다.

[공조]

제가 보내드린 기억이 납니다.
둥근대마 종구는 싹이 안났지요?
무슨 이유인지 제가 심은 종구도 하나도 싹을 내밀지 못하고 전멸했습니다.
오카는 6월 까지 잘 자라다가 흔적도 없이 사라지고 쉬운 농사가 하나도 없네요.

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http://cafe.daum.net/apios1/RdTO/355
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