Mung Bush Bean
Seed Count: Approx. 20 Seeds
Days to Maturity: 90-110 days to dry bean stage
Bush variety, Sprouting/Dry bean
Description: The Mung bean is most commonly grown for its crispy, hearty, sprouts, that are nutritious, and low in calories. They are great eaten fresh, or in stir fries, and salads. However, the dried beans are delicious and nutritious as well, and are traditionally used in both savory and sweet dishes. Personally, I enjoy using the beans to make vegan curry (not surprising right). Mung bean plants also make great cover crops too! This variety grows in a bush habit, with small leaves, cute pale yellow flowers, and fuzzy pods. They produce 10-15 seeds per pod. Give growing your own sprouting beans a go with this easy growing, low maintenance plant.
How To Grow
Sowing: Sow in average soil, in a sunny location, after the soil has warmed, as seeds may rot in cooler soils. Sow seeds 3 inches apart, in rows 24 inches apart, and cover with 1 inch of soil. Seedlings emerge in 10-14 days depending on soil and weather conditions. Thin to 12 inches apart when seedlings are 1-2" high. Beans do great companion planted with beets, carrots, and cucumbers. However, avoid growing near all members of the allium family, and sunflowers.
Growing: In dry weather, keep soil well watered. Plants need about 1 inch of rain per week during the growing season. Make sure foliage has time to dry in order to reduce disease. Do know that this plant can get scorched with intense heat. These beans grow in a bush habit with short runners, and shouldn't need support. However, you can support them if they grow too heavy for themselves.
Harvesting: To harvest, dry beans, allow the pods to mature fully and dry on the vine. If frost or rainy weather threatens before your beans are dry, pull the plants and allow them to dry indoors. They should be completely dry 10-15 days later. Remove the seeds from the pods by hand, and store the seeds in a cool, dry place for up to 3 years. These beans will also freeze well, if blanched first.
