Yardlong bean (Vigna unguiculata subsp. sesquipedalis) is a vigorous climbing legume that produces pods up to 60 cm or more in length — though the name is an exaggeration. It is closely related to the cowpea and black-eyed pea rather than to common green beans.
The young pods are the most commonly eaten part, used in stir-fries, curries, salads, and braised dishes throughout Southeast Asia, China, and the Indian subcontinent. They have a denser, chewier texture than common green beans and a slightly more robust, beany flavour. When left to mature, the pods dry out and the seeds inside can be used as a dried pulse.
Yardlong beans thrive in hot, humid conditions and are poorly suited to cool climates. In Australia, they are grown in tropical and subtropical regions and are readily available in Asian grocery stores.
How it's produced
Yardlong beans are grown as a warm-season annual crop, requiring temperatures consistently above 20°C. Seeds are sown directly into well-drained soil and the vigorous vines are trained up trellises or poles, which keeps the long pods off the ground and makes harvesting easier.
The plants grow rapidly and begin producing pods within 60 to 80 days. Pods for fresh eating are harvested while still young and tender, before the seeds inside have fully developed. Harvesting is done by hand due to the delicate nature of the pods. In commercial production, particularly in Southeast Asia, the crop is grown intensively with multiple harvests per week during the fruiting period.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for legumes & pulses, not measured for this item yet. Sources & methods →
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