Photo by Melody

PlantFiles: Adzuki Bean
Vigna angularis

Family: Papilionaceae (pa-pil-ee-uh-NAY-see-ee) (Info)
Genus: Vigna (VIG-nuh) (Info)
Species: angularis (ang-yoo-LAIR-iss) (Info)

Synonym:Dolichos angularis
Synonym:Phaseolus angularis

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24-36 in. (60-90 cm)

3-6 in. (7-15 cm)

Unknown - Tell us

Sun Exposure:
Full Sun
Sun to Partial Shade


Bloom Color:
Bright Yellow

Bloom Time:
Unknown - Tell us


Other details:
Average Water Needs; Water regularly; do not overwater

Soil pH requirements:
5.1 to 5.5 (strongly acidic)
5.6 to 6.0 (acidic)
6.1 to 6.5 (mildly acidic)
6.6 to 7.5 (neutral)

Patent Information:
Unknown - Tell us

Propagation Methods:
From seed; direct sow after last frost

Seed Collecting:
Allow pods to dry on plant; break open to collect seeds
Properly cleaned, seed can be successfully stored

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There are a total of 9 photos.
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2 positives
2 neutrals
No negatives

Gardeners' Notes:

Neutral sattvik On Sep 24, 2014, sattvik from bangalore
India wrote:

can you please tell me the species authority of adzuki bean

Neutral Xeramtheum On Apr 29, 2009, Xeramtheum from Summerville, SC (Zone 8a) wrote:

The Yellow Snail Vine aka Adzuki, Vigna angularis is cousin to the Corkscrew Vine, Vigna caracalla and Snail Vine, Vigna Phaseolus caracalla. Unlike itís cousins, it flowers very early. The flowers are very small, about the size of a large pea and have the tubular structure which is not as apparent as the other two as it is enclosed by two petals like a clam. I did not notice a fragrance. The first two buds were cleistogamic, meaning they did not open and self fertilized. The unopened buds fell off and pods were present. The leaves are like the caracalla and phaseolus, but about 2 to 3 times larger. This plant also produces EFN's (extra flora nectaries).

Positive sevidra On Dec 18, 2007, sevidra from Rockaway, NJ (Zone 6a) wrote:

This is the bean commonly called simply "Red Bean" by the Chinese. It's most often used as a paste, in desserts. The beans make a delicious sweet-rice-and-bean dessert dumpling. They also make good ice cream, and are the flavoring in 'Red Bean ice cream', which you can find in most chinatowns and chinese food groceries.

It took me a while to find these, actually, as noone I knew (all Chinese, not other asian) knew them as 'Adzuki' beans - only as 'Red Bean'. Even in Chinese, that's the name for them.

A very tasty bean, with a wide variety of uses.

Positive brightlyblack On May 30, 2005, brightlyblack from East Bay, CA (Zone 9b) wrote:

also known as Adsuki, Aduki, Asuki, Adzuki, Chi Dou (Mandarin), Feijao, Field Pea, Hong Xiao Dou (Mandarin), Red Oriental, Tiensin Red

Legume, mostly used in Japan; introduced from China ca 1000 years ago.

Matures in 110-120 days; longer than most beans.

Needs cool nights for best production, but does not tolerate frost.

Commercialy grown for export to Japan in Minnesota & Michigan; harvested in mid September.
When planted in September in North Florida, vigorous plants with 20-30 pods were obtained by mid-November.

Similar climatic & soil requirements to soybean or drybean.

Brownish pods, 1/8x5", contains 7-10 small, (most often) red/maroon seeds, pods may pop open, so be cautious when harvesting.

Highly nutricious & low in fat, the Azuki beans may be eaten fresh or dried. Often used in desserts in Asia. In Europe/US it's a popular bean for sprouting.

Azuki beans were grown on the Mir Space Station as part of an experiment, and were reported to do well in low gravity.

Formerly Azuki belonged to the genus Phaseolus, but it has recently been transferred to the genus Vigna.

Reported to be pest tolerant, but my Azukis are fiercely nibbled on!


This plant has been said to grow in the following regions:

Barbourville, Kentucky
Hopatcong, New Jersey
Hulbert, Oklahoma
Summerville, South Carolina

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