Lesson 6.17.1 MADAGASCAR BEANS – Harvesting and Food value

 

FOOD FOREST COURSE

AGRO-ECONOMY

Lesson 6.17.1 MADAGASCAR BEANS – Harvesting and Food value

 

Harvesting

Pick the pods when they rattle and have turned brown.  Shell the beans and leave to dry for a few days on a tray or basket.  When the beans are dry they can be put into jars.

Food value

Some of the older varieties of Lima beans may contain high levels of cyanogenic glucosides and these need to be properly treated by soaking, boiling and draining and even peeling of the outer skins.  The Madagascar bean is safe from any of these substances and may need only an overnight soaking to plump up the beans prior to cooking.  The beans take around half an hour to cook.  When the pods are picked before they are entirely dried out and the beans inside are still plump and light in colour, they can be immediately cooked or frozen.  When they are frozen simply pour them into boiling water and cook until tender. 

 

Growing the Madagascar bean can be very rewarding.  One vine can assume enormous proportions and be very productive.  It must be the original Jack and the beanstalk!

Text from the roots, Elisabeth Ferkonia (Aus.) PDC studied with Bill Mollison,




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