Winged Bean (Pole)

 Psophocarpus tetragonolobus

 Seeds per packet ~ 30

Germination  72% Packed for 2026

Origins and History

The Winged Bean (Psophocarpus tetragonolobus) is an ancient tropical legume long cultivated across Southeast Asia, Papua New Guinea, and parts of South Asia. Often called the “one-species supermarket,” it has been valued for centuries in traditional farming systems because nearly every part of the plant—pods, leaves, flowers, seeds, and tuberous roots—is edible. While sometimes referred to alongside Vigna species due to similar uses and growth habits, the winged bean stands apart botanically and culturally as a cornerstone protein crop in humid tropical regions. As an heirloom food plant, it represents generations of farmer-selected seed adapted to warm climates, long seasons, and mixed garden systems where resilience and nutrition were essential.

Appearance and Characteristics

Winged bean is a vigorous climbing vine with trifoliate leaves and striking pale blue to lavender flowers. Its most distinctive feature is the square, four-winged pod, which can grow 6–12 inches long and has frilled edges running the length of the pod. When young, the pods are tender and crisp; when mature, they enclose round, protein-rich seeds similar in appearance to soybeans. Beneath the soil, some varieties form edible tuberous roots. The plant fixes nitrogen efficiently, enriching the soil while producing abundant edible biomass.

Culinary Uses

Few crops rival the culinary versatility of winged bean. Immature pods are eaten like snap beans—steamed, stir-fried, or added to curries and soups. Leaves and tender shoots are cooked as greens, while flowers are used fresh in salads or as edible garnishes. Mature seeds can be dried and cooked like other beans or roasted and ground. In some food traditions, the tuberous roots are boiled or roasted, offering a nutty, potato-like flavor. With protein levels comparable to soybeans, winged bean has long been prized as a plant-based protein source in traditional diets.

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.

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.

Growing Tips (Vegetation Zones & Sowing Depth)

Winged bean thrives in USDA Zones 8–11 and performs best in hot, humid climates with a long frost-free season. Seeds should be direct-sown after all danger of frost, once soil temperatures are consistently warm. Sow seeds 1 inch deep, spacing plants 6–12 inches apart. Provide a sturdy trellis, fence, or poles, as vines can exceed 10 feet in length. Full sun and well-drained soil are ideal, though the plant tolerates moderate fertility due to its nitrogen-fixing ability. Consistent moisture encourages vigorous growth and pod set.

Harvesting Guidance

Harvest young pods frequently when they are 4–6 inches long for the best texture and flavor; regular picking encourages continued flowering and production. Leaves and shoots may be harvested lightly throughout the season without harming the plant. Allow pods to fully mature and dry on the vine if saving seed. In regions with long growing seasons, tuberous roots can be harvested at the end of the season once vines begin to decline. Properly dried seeds store well and preserve this remarkable heirloom legume for future plantings.

Thai Winged Beans, also known as Psophocarpus tetragonolobus, are a unique and nutritious vegetable popular in Southeast Asia, including Thailand. They are notable for their distinctive appearance, with four winged edges running lengthwise along the pod, giving them their name. These beans are also referred to as "four-angled beans," "goa beans," or "asparagus beans" in different regions.