Bulk Phaseolus - How to Preserve Seeds
Bulk Phaseolus coccineus seeds are a staple of South American cuisine, with their slightly bitter taste and the succulent flavors making them highly sought after. These succulent leaves can be eaten raw or cooked, although it is recommended that they be pulverized first by adding them to boiling water and pressing the pulp from it. When dried in the sun or smoked, these leaves have taken on a reputation as a sort of miracle herb. The bulk phase of this seed is the most concentrated, containing up to 67% of the vitamin C found in oranges, which makes this a powerful vitamin for animal feeds such as milk.
This is a very resilient crop, making it suitable for cultivation in most areas. It grows best in drier and rocky soil, although it can tolerate some light shade as well. The leaves tend to yellow when they are exposed to sunlight, so they will need protection from the sun as well. This is a crop that will flourish in most kitchens, although it may lack the tartness of other, better tasting citrus fruits.
The name Phaseolus comes from the Latin word phase meaning leaf and litterus, which mean litter. The name has been applied to many plants throughout the history of agriculture, where they are used to describe underground tubercles that produce a type of orange fruit. These plants are known for their toughness, resistance to grazing and insects and their ability to bear large numbers of fruit in a short space of time. They have traditionally been grown in Brazil, Argentina, California, Cuba, Hawaii, Japan, Mexico, the Philippines, Thailand and the United States. Today they are grown in a wide variety of tropical and subtropical environments, including Florida and parts of the Caribbean.
The fruit is about an inch long, oval-shaped and quite thick with a rough rind. It can be identified by its pale greenish-black color, its ivory white flowers and its short fertile stamens. When you buy bulk phaseolus, it's best to purchase it in small quantities because it tends to ripen quickly and loses much of its flavor when exposed to heat and air.
Bulk phaseolus can be cracked open to reveal a stringy black-purplish pulp. It also contains a considerable amount of vitamins and minerals, such as Vitamin A and potassium, as well as significant quantities of fiber, carbohydrates, and protein. Bulk phaseolus is very sweet, with a distinct taste that's somewhat like grapefruit. It also has a moderately tart taste and is high in soluble fiber. It is typically consumed raw or cooked.
To preserve the bulk phaseolus, it should be covered in the air in a moisture-proof container. The container could be cardboard, muslin, or even an old shirt. Alternatively, the pulp can be soaked overnight in water or decanted into a large bottle of water. Place the bottle in the refrigerator and keep in the dark. Decanting into liquid or soaking overnight will result in a concentrated pulp and will keep the bulk phaseolus seeds fresher for a longer period of time.
If you purchase the dried fruit at the supermarket, check its expiry date. The dried fruits should also be kept away from extreme temperatures and light. They can also be sun-dried, if you're unable to store them at room temperature.
Bulk phaseolus can also be used in creating a delicious desert. Dry off the dried fruits with a blender or food processor and add some honey, cinnamon, raisins or dates. Heat some olive oil and fry up the almonds and raisins, mix in the spice blend and serve warm. Alternatively, add some instant coffee powder, some grounded hazelnuts, cinnamon powder and some unsalted nuts to the mix and heat up until fragrant. Bulk phaseolus makes a great addition to cakes and cookies.