Moong Bean, Green Gram
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Mung beans are members of the legume family, Fabaceae (Fabaceae) and related to adzuki and cowpea. These warm season annuals may be either upright or vine types. When growing mung beans, the home gardener should use the same cultural practices used for green bush beans, except that the pods will be left on the bush longer to allow the beans to dry. It is also popular to be grown for sprouts and delicious added to salads, stir fry or as snack.
Once mature (about 100 days from sowing), pull up the entire plant and hang the plant overhead in a dry palce, placing clean paper or fabric below the plants to catch any dried pods that may fall. The pods do not mature all at the same time, so harvest the plant when at least 60% of the pods are mature. Dry the seeds completely on newspaper. If there is any moisture left when storing, the beans will go bad. You can store completely dried beans in a tight fitting glass canister for several years. Freezing the seed is also an excellent storage option and reduces the possibility of insect infestation.
Sow seed in situ when the soil has warmed to 18 C. Sow seed 2.5cm deep and spacing 5cm by 70-90cm. Keep the area free of weeds but take care not to disturb the roots. It takes 90-120 days to mature.
Attracts useful insects
As a nitrogen fixer it is a good first rotation crop, or plant before heavy feeders.
Asia, South East Asia
Soil PH preference
Mung bean seeds are sprouted for use either fresh or canned. These high protein, 21-28% beans are also rich sources of calcium, phosphorous and other vitamins.
Generally problem free