How to Grow Winged Beans? Detailed Planting Methods and Tips
SummaryBecause growing winged beans has certain temperature requirements, growers in the south can choose outdoor planting, while those in the north need greenhouse planting. As for soil, loose and fertile soil is suitable, and moisture must be well controlled, keeping it moist but not waterlogged, as waterlogging easily rots the roots. Winged beans mature half a month after flowering, so they should be harvested promptly to keep their tender texture. If fresh winged beans cannot be eaten in time, they can be sun-dried for storage.
I. Early Preparation
1. When we grow winged beans, the south can choose outdoor planting, while the north must use a greenhouse to control the temperature, and we should try to choose relatively loose and fertile soil.
2. Because winged bean seeds are relatively difficult to germinate, in the early stage of planting we should first sun-dry the seeds and then soak them in warm water; when the seeds sprout young shoots, we can sow them.
II. Growth Process
1. Because winged beans are a relatively difficult-to-grow vine-type plant, we should try to cultivate them in a greenhouse, where it is easier to control the temperature well, and we need to keep moisture sufficient; however, too much waterlogging is also not good, as it easily rots the roots.
2. Once pest invasion is found on winged beans, pesticides cannot be used to kill them. Generally, as long as the soil is prepared for pest control in the early stage, winged beans are not easily harmed by pests and diseases.
III. Harvest
1. Generally, winged beans mature about 14 days after flowering, and this is the time to harvest them. Harvesting winged beans too late may cause them to become old and affect the texture, so usually they must be harvested completely within one week.
2. When storing winged beans, do not press them too much, otherwise they are easily crushed, which very easily causes loss of moisture and makes them become very dry. The best storage method now is to dry them, then soak them when eating; the storage time will also be relatively longer.