Bulk Phaseolus Vulgaris – How to Save Seed in Bulk
bulk Phaseolus vulgaris seeds

Bulk Phaseolus Vulgaris - How to Save Seed in Bulk

Bulk Phaseolus Vulgaris 'seed of the sunflower' is the scientific name for the second most common bean breed in the world. It is the most commonly used spice in America and Asia. It was first introduced to Europe in the late 1800's from China, where it was a luxury spice used by the nobility. In America, it was promoted as an improved alternative to sugar cane.

Bulk Phaseolus Vulgaris is also known as 'Seed of the Sunflower'. It is one of two broad breeds of this common bean, Phaseolus fimbriata. The smaller European variety is more frequently used in American cooking than the U.S. version and is also commonly called 'suds'. The American 'bulk phaseolus vulgaris' contains mostly dried seeds.

Although there is some controversy over the safety of consuming bulk phaseolus vulgaris seeds, studies have shown that the bean is safe when eaten on a daily basis. When ingested in large quantities, there is no evidence of harm. It is thought that the seeds contain an alkaloid called phenethylamines, which may act as a stimulant, though there is little reliable research on this. However, the effects may be similar to those produced by caffeine, which could be dangerous if taken in high doses.

Because of the low cost, most commercial products are processed to prevent them from molding and retaining moisture. They are also treated with chemicals to prevent mold formation. The bean is milled into beans and then roasted to create a dark, purplish-brown bean. It is then ground to produce a powder.

Phaseolus vulgaris beans are generally not used in cooking. It may be eaten raw or used in recipes. It has a pungent flavor and may leave an unpleasant odor. It may cause diarrhea or stomach cramps.

Commercial preparations usually include white or green beans. A variety of cooking methods are possible. It is occasionally added to stir-frying and combined with onions or garlic. In Chinese dishes, it may be used with stir-frying chicken and noodles. It is sometimes combined with soy sauce and vinegar to make a mild sweet-and-sour chicken soup. Other foods that use the beans as ingredients include noodle dishes, pizza sauce and mayonnaise.

Bulk Phaseolus vulgaris seeds are available at specialty food stores and at some supermarkets. It can also be ordered online from catalogues and retailers who ship internationally. Seeds are available for purchase from local nurseries or through companies that specialize in bulk plant orders. They are available for planting in the fall or winter. The bean will germinate in about 14 days. It may be planted in sandy soil or in slightly moist but well-drained soil.

Bulk Phaseolus vulgaris beans are suitable for all planting areas except southern regions. They germinate quickly in hot, sun-filled environments. They are relatively resistant to most diseases and pests. They are worth the effort of planting if you are growing a small amount of seeds for personal consumption or as a crop for a retail outlet.

Seeds should be planted in six to eight weeks, following the first frost. When planting, cover the area with plastic or polyethylene film to protect it from wind damage. Place the beans in rows, keeping in mind the size of each row. Be careful not to place beans too closely together; they will be competing for nutrients.

Harvest the beans at the base of the plants. Do not pick the seeds because they may contain a large population of harmful bacteria that may harm humans. Pick and consume the bean at the stem end, leaving the seed intact for sale at the plant's node or stalk. If you intend to freeze the bean into a block, you should wrap it in a paper towel or plastic wrap.

Before freezing, check the bean for moisture or crystal clearness. The surface may appear dull and lacks luster. Remove any wax or oil that may have accumulated on the bean surface.

To prepare the beans for sale, remove any loose powdery coating that may have remained on the beans after picking and before cooking. Heat oven to about 350 degrees or until dryness is complete. Once the bean is dry, remove it from the heat source and allow to cool completely. It may take up to 24 hours to dry fully. Once dry, carefully package the beans and store them in a cool, dry place.