ADZUKI

(Vigna angularis)  Japanese heirloom also known as the red bean, or red mung bean.  A small, red bean with nutty flavour produced in long, thin, green pods which are left to mature and dry.  Traditionally boiled and sweetened to make red bean paste and for use in desserts.   Adzuki beans can also be eaten as a pulse in savory dishes or sprouted like regular mung bean.  Annual vine trailing up to 2m high. 16-18 weeks to harvest.  220 seeds