HEIRLOOM We first fell in love with Hyacinth Bean visiting Roger Swain in New Hampshire, where her vivid vines, flowers & pods were spiraling 20+ feet up his gorgeous stone home. Also known as Bonavist or Lablab bean, he graciously sent us home with a handful of seeds we harvested together and we fall in love again and again as her burgundy vines flourish each season, even resisting the first light frosts.

The entire plant is technically edible, though the only part of Hyacinth bean we enjoy are the delectably tender violet flowers which we toss salads & desserts. Their glossy magenta pods are quite tough & their seeds require soaking; they are commonly enjoyed in Asian, Thai & Indian cooking. Both blooms & pods are used as cut flowers; the pods may be dried for arrangements, as well.