**What's in the Package :
10 x Serbajadi Seeds Long Bean (BBS002)
10 x Serbajadi Seeds F1 Hybrid Lady's Finger (BBS008)
SERBAJADI SEEDS LONG BEAN - KACANG PANJANG ( BBS002 )
Serbajadi Long Bean - Kacang Panjang (Leguminosae)
Vigna sesquipedalis (Leguminosae) - Long bean (also known as string bean) is an annual climbing herb and is a very popular legume. The stems climb in an anticlockwise direction bearing trifoliate leaves. Young pods and leaves are eaten as vegetables and are added to numerous traditional dishes. Usually fried or cooked in curries, long beans are also mixed in salads. Long beans are rich in Vitamin A and C and calcium.
Type of vegetable: Seeds bearing pods
Edible parts: Fleshy green immature pods and leaves
DIRECTION OF USE
Best soil: Do best in full sun on fertile, slightly alkaline soil, improved with plenty of organic matter. The plant tolerates acid soils and can be grown in areas with very low rainfall.
How to plant: Long bean should be grown in beds. Erect appropriate supports before sowing or planting out to avoid damaging young plants.
When to harvest: About two weeks after flowering when the immature pods are fleshy, yet brittle, so harvest frequently; this also encourages greater yields. Beans are at their tastiest when pods are full sized and firm and freshly picked.
How to harvest: Cut pods with a pair of scissors.
Care: Water generously when flowering starts, to encourage pods to set. Avoid applying too much nitrogen-rich fertiliser. Leave the nutrient-rich roots to break down in the soil after harvest.
SERBAJADI SEEDS F1 HYBRID LADYS FINGER (BBS008)
Serbajadi F1 Hybrid Lady’s Fingers - Hibiscus esculentus L. syn. Abelmoschus esculentus (L.) moench. (Malvaceae)
Growing Lady’s fingers is easy, and it grows quickly in warm weather. It is an annual tropical herb grown for its mature fruits which are used as a vegetable. The flower petals are cream yellow and dark purple at the base and look like hibiscus flowers. The fruit is actually a 5-angled pod with large, sticky seeds inside. The young pods can be eaten raw, sliced, fried or used in stews, meat dishes and omelettes. The best way to cook this vegetable without a lot of slime is by cutting the ends and cooking it whole. If you need to cut the fruits into smaller pieces, use a dry knife and chopping board. This vegetable boasts of ample amounts of vitamins and minerals which our body needs. It is also high in vitamin B, folic acid and fibers.
Type of vegetable: Seed bearing pods
Edible part: Whole seed pods
DIRECTION OF USE
Best soil: Requires an open, sunny position and a fertile, well-composted soil to which potash has been added. It loves the heat more than perhaps most other vegetables. Keep them watered, but make sure to provide good drainage, as they do not like to keep their feet wet for extended periods. Apply both fertiliser and mulch.
How to plant: The seeds are pre-soaked for 24 hours and are either sown directly in the garden or in seedbeds and then transplant them in the garden later, spacing them 6 to 8 inches apart, in rows 2 feet apart. A week or so after germination, thin to a final spacing of 12 to 18 inches apart.
When to harvest: 50-60 days. Harvest the fruits when the pods are young and tender, about three to four inches long. Continue harvesting pods every 2 days for freshness. This will encourage the plant to produce more flowers and pods for an extended period of time. If you wait too long, the large pods become tough and woody, making them unsuitable for cooking.
How to harvest: Cut off the pods with a pair of clean scissors or sharp knife when they are still tender (about 8 cm long). Wear gloves as the plants have short hairs which may irritate bare skins.
Care: Keep soil moist and weed regularly. Unless you want the pods to ripen to produce seeds for propagation, you should cut off the pods, so that new pods can grow.