The entire plant is edible, including the leaves, flowers, roots, and seeds, making it a versatile ingredient in various dishes. The young, tender pods are the most commonly consumed part. They have a crunchy texture and a flavor that is often described as similar to a combination of green beans and asparagus, with a slightly sweet and nutty undertone.
In Thai cuisine, winged beans are used in salads, stir-fries, and curries. They are often blanched or lightly cooked to retain their crisp texture and vibrant green color. A popular Thai dish featuring winged beans is a spicy salad known as "Yum Tua Poo," which includes blanched winged beans, coconut milk, chili paste, and lime juice, often garnished with fried shallots and garlic.
Winged beans are not only valued for their taste but also for their nutritional benefits. They are rich in protein, vitamins A and C, calcium, iron, and dietary fiber. The beans also contain significant levels of antioxidants, making them a healthy addition to the diet.
Growing winged beans is relatively straightforward in tropical and subtropical climates, where they thrive in warm, humid conditions. They require full sun, well-drained soil, and a trellis or support to climb. The plants are fast-growing and can produce beans within a few months of planting. However, they are sensitive to cold temperatures and frost, which limits their cultivation to warmer regions or requires them to be grown as annuals in cooler area
