80 to 120 days
— Adzuki beans, sometimes called aduki, azuki, or red mung bean, have plants that are erect but vining, can reach nearly three feet, and have yellow flowers. The flowering period can last over a month.
Although 'Adzuki' beans have been cultivated in Asia for millennia, and are important in the diets of various cultures, they are relatively unknown and little used in North America. In Japan, rice with adzuki beans are traditionally cooked for special occasions. The Japanese also use it as a filling in sweet foods such as anpan, dorayaki, imagawayaki, manju, monaka, anmitsu, taiyaki, and daifuku. Made into a red bean paste, it is used in many Chinese dishes, such as, such as tangyuan, zongzi, mooncakes, and baozi.Culture:
Sow the seeds one-half to one inch deep, six to eight inches apart, in rows spaced one to three feet apart in an area that receives full sun. Germination occurs in seven to twenty days. Compared to other legumes, Adzuki bean plants grow slowly, which means that keeping weeds cultivated is a necessity.Harvest:
Where possible, the beans should be allowed to dry on the plants and not harvested until the seeds have a moisture content of less than 16%.
However, if you live in an area with a shorter growing season, harvest as mature as possible and finish drying indoors. Rain and freezing temperatures will damage the beans.
Each packet contains 0.5 ounce, which is approximately 60 to 70 seeds.