View source for Lablab

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{{short description|Species of plant}}
{{speciesbox
| image = Lablabpod.jpg
| image_caption = Pod
| genus = Lablab
| parent_authority = [[Michel Adanson|Adans.]] (1763)
| species = purpureus
| authority = ([[Carl Linnaeus|L.]]) [[Robert Sweet (botanist)|Sweet]] (1826)
| subdivision_ranks = Subspecies and varieties
| subdivision =
*''Lablab purpureus'' subsp. ''bengalensis'' {{small|(Jacq.) Verdc.}}
*''Lablab purpureus'' subsp. ''purpureus''
*''Lablab purpureus'' var. ''rhomboideus'' {{small|(Schinz) Verdc.}}
*''Lablab purpureus'' subsp. ''uncinatus'' {{small|Verdc.}}
| subdivision_ref = <ref name = powo>{{cite web|url=https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:501411-1 |title= ''Lablab purpureus'' (L.) Sweet |website=[[Plants of the World Online]] |publisher=Royal Botanic Gardens, Kew |access-date=3 September 2023}}</ref>
| synonyms = 
* ''Lablavia'' {{small|D.Don (1834)}}
*''Dolichos lablab'' <small>L.</small>
*''Dolichos purpureus'' <small>L. (1763)</small>
*''Lablab niger'' <small>Medikus</small>
*''Lablab lablab'' <small>(L.) Lyons</small>
*''Lablab vulgaris'' <small>(L.) Savi</small>
*''Vigna aristata'' <small>Piper</small>
| synonyms_ref = <ref name = powo/><ref>{{cite web |url=https://www.plantnames.unimelb.edu.au/Sorting/Lablab.html#purpureus |title=''Lablab purpureus'' |website=Multilingual taxonomic information |publisher= [[University of Melbourne]]}}</ref>
}}

[[File:Leiden University Library - Seikei Zusetsu vol. 18, page 038 - 白花稨豆 - Lablab purpureus (L.) Sweet, 1804.jpg|thumb|Lablab purpureus, illustration from the Japanese agricultural encyclopedia [[Seikei Zusetsu]] (1804)]]'''''Lablab purpureus''''' is a species of [[bean]] in the family [[Fabaceae]]. It is native to sub-Saharan Africa and it is cultivated throughout the [[tropics]] for food.<ref name = powo/><ref name=tf>[https://www.tropicalforages.info/text/entities/lablab_purpureus.htm ''Lablab purpureus''.] {{Webarchive|url=https://web.archive.org/web/20210604155714/https://www.tropicalforages.info/text/entities/lablab_purpureus.htm |date=2021-06-04 }} Tropical Forages.</ref> [[English language]] common names include '''hyacinth bean''',<ref>{{PLANTS|id=LAPU6|taxon=Lablab purpureus|access-date=22 January 2016}}</ref> '''lablab-bean'''<ref name=BSBI07>{{BSBI 2007 |access-date=2014-10-17}}</ref> '''bonavist bean/pea''', '''dolichos bean''', '''seim''' or '''sem bean''', '''lablab bean''', '''Egyptian kidney bean''', '''Indian bean''', '''bataw''' and '''Australian pea'''.<ref name=bang>[http://www.lablablab.org/ ''Lablab purpureus'' L. (Sweet).] University of Agricultural Sciences, Bangalore, India.</ref> '''''Lablab''''' is a [[monotypic taxon|monotypic genus]].<ref name=tf/><ref>[http://www.lablablab.org/html/general-information.html ''Lablab purpureus'', general information.] {{Webarchive|url=https://web.archive.org/web/20200715163913/http://www.lablablab.org/html/general-information.html |date=2020-07-15 }} University of Agricultural Sciences, Bangalore, India.</ref>

== Taxonomy ==
The name ''lablab'' which is also capitalized as its genus name is given by [[Robert Sweet (botanist)|Robert Sweet]] from the previous name of ''[[Dolichos (plant)|Dolichos]] lablab'' by [[Carl Linnaeus]], its epithet comes from {{langx|ar|لَبْلَاب|lablāb}}.<ref>{{cite book |last1=Allen |first1=O. N. |last2=Allen |first2=Ethel Kullmann |title=The Leguminosae: A Source Book of Characteristics, Uses, and Nodulation |url=https://books.google.com/books?id=6gUXRNc6sDoC&dq=%22lablab%22&pg=PA370 |date=1981 |location=Madison, Wisconsin, USA |publisher=University of Wisconsin Press |isbn=978-0-299-08400-4 |page=370 }}</ref>

=== Subspecific classification ===
According to the British biologist and taxonomist [[Bernard Verdcourt]],<ref>{{cite journal |last1=Verdcourt |first1=B. |title=Studies in the Leguminosae-Papilionoïdeae for the 'Flora of Tropical East Africa': III |journal=Kew Bulletin |date=1970 |volume=24 |issue=3 |pages=379–447 |doi=10.2307/4102845 |jstor=4102845 |bibcode=1970KewBu..24..379V }}</ref>
:there are two cultivated subspecies of ''Lablab purpureus'' (L.) Sweet:
:* ''Lablab purpureus'' subsp. ''bengalensis'' (Jacq.) Verdc. (Syn.: ''Dolichos bengalensis'' Jacq., ''Dolichos lablab'' subsp. ''bengalensis'' (Jacq.) Rivals, ''Lablab niger'' subsp. ''bengalensis'' (Jacq.) Cuf.)
:* ''Lablab purpureus'' subsp. ''purpureus''
:in addition to one wild subspecies:
:* ''Lablab purpureus'' subsp. ''uncinatus''
:of which a special variant with lobed leaflets exists only in Namibia:
:* ''Lablab purpureus'' var. ''rhomboïdeus'' (Schinz).

== Description ==
The plant is variable due to extensive breeding in cultivation, but in general, they are [[Annual plant|annual]] or short-lived perennial [[vine]]s. The wild species is perennial. The thick stems can reach {{Convert|6|m|ft|sp=us}} in length. The leaves are made up of three pointed [[Leaflet (botany)|leaflets]], each up to {{Convert|15|cm|sp=us|frac=4}} long. They may be hairy on the undersides. The [[inflorescence]] is made up of [[raceme]]s of many flowers. Some [[cultivar]]s have white flowers, and others may have purplish or blue.<ref name=tf/>

The fruit is a [[legume]] pod variable in shape, size, and color. It is usually several centimeters long and bright purple to pale green.<ref name=fl>[https://floridata.com/plant/612 ''Dolichos lablab''.] Floridata.</ref> It contains up to four seeds. Depending on the cultivar, the seeds are white, brown, red, or black, sometimes with a white [[hilum (botany)|hilum]]. Wild plants have mottled seeds. The seed is about a centimeter long.<ref name=tf/>

== Origin and occurrence ==
The exact origin of the lablab bean remains uncertain. Evidence of wild varieties in eastern and southern [[Africa]] suggests these regions as the likely source,<ref>{{cite journal |last1=Maass |first1=B |title=Domestication, origin and global dispersal of Lablab purpureus (L.) Sweet (Fabaceae): current understanding |journal=Legume Perspectives |date=30 July 2016 |volume=13 |pages=5–8 |url=https://www.researchgate.net/publication/283634749 }}</ref> although some theories suggest [[India]] as the origin.<ref name=":0">USDA NRCS. "Plant Guide for Lablab (Lablab purpureus)." USDA Natural Resources Conservation Service, October 2007, https://plants.usda.gov/DocumentLibrary/plantguide/pdf/pg_lapu6.pdf.</ref>

Over the centuries, the lablab has been distributed all over the world. Despite its preference for tropical and subtropical climates, it can be found in [[Temperate climate|temperate climates]] such as Central and South America or [[Italy]]. Its adaptability to different climates increases its agricultural value.<ref>{{cite book |doi=10.1016/B978-0-323-90537-4.00018-1 |chapter=Lablab bean (Lablab purpureus L.)—An untapped resilient protein reservoir |title=Neglected and Underutilized Crops |date=2023 |last1=Naeem |first1=M. |last2=Shabbir |first2=Asfia |last3=Aftab |first3=Tariq |last4=Khan |first4=M. Masroor A. |pages=391–411 |isbn=978-0-323-90537-4 }}</ref>

== Agronomy ==
The lablab bean remains most widespread in tropical and subtropical areas, particularly in eastern and southern Africa and India. There, the legume is grown primarily for food and fodder,<ref>North Carolina State University Extension. "Lablab purpureus (Lablab)." Accessed November 6, 2024. https://plants.ces.ncsu.edu/plants/lablab-purpureus/.</ref> but its cultivation has declined sharply in many regions of Africa, despite renewed interest in its soil-improving functions in multiple cropping systems.{{sfn|Maundu|Ngugi|Kabuye|1999|p={{pn|date=December 2024}}}}<ref>{{Cite journal |last1=Reidsma |first1=Pytrik |last2=Tekelenburg |first2=Tonnie |last3=van den Berg |first3=Maurits |last4=Alkemade |first4=Rob |date=2006 |title=Impacts of land-use change on biodiversity: An assessment of agricultural biodiversity in the European Union |journal=Agriculture, Ecosystems & Environment |series=Scenario-Based Studies of Future Land Use in Europe |volume=114 |issue=1 |pages=86–102 |doi=10.1016/j.agee.2005.11.026 |bibcode=2006AgEE..114...86R }}</ref><ref>{{Cite journal |last1=Mugwira |first1=L. M. |last2=Haque |first2=I. |date=1993 |title=Screening forage and browse legumes germplasm to nutrient stress I: Tolerance of Medicago sativa L. to aluminum and low phosphorus in soils and nutrient solutions |journal=Journal of Plant Nutrition |volume=16 |issue=1 |pages=17–35 |doi=10.1080/01904169309364512 |bibcode=1993JPlaN..16...17M }}</ref><ref>{{cite book |doi=10.1007/978-90-481-2543-2_29 |chapter=The Effect of Organic-Based Nutrient Management Strategies on Soil Nutrient Availability and Maize Performance in Njoro, Kenya |title=Innovations as Key to the Green Revolution in Africa |date=2011 |last1=Lelei |first1=J.J. |last2=Onwonga |first2=R.N. |last3=Freyer |first3=B. |pages=299–308 |isbn=978-90-481-2541-8 }}</ref> One of the main reasons for this decline is the replacement of faba bean by the common bean, but factors such as the many processing steps and antinutritional factors may also have played a role.<ref name=Robertson1997>{{Cite journal |last=Robertson |first=Claire C. |date=1997 |title=Black, White, and Red All over: Beans, Women, and Agricultural Imperialism in Twentieth-Century Kenya |journal=Agricultural History |volume=71 |issue=3 |pages=259–299 |jstor=3744315 }}</ref> In addition, lablab is often grown in home garden systems or mixed cropping systems, such as in Southeast Asia, making estimates of global production difficult.<ref name=":1">{{Cite journal |last1=Maass |first1=Brigitte L. |last2=Knox |first2=Maggie R. |last3=Venkatesha |first3=S. C. |last4=Angessa |first4=Tefera Tolera |last5=Ramme |first5=Stefan |last6=Pengelly |first6=Bruce C. |date=2010 |title=Lablab purpureus—A Crop Lost for Africa? |journal=Tropical Plant Biology |volume=3 |issue=3 |pages=123–135 |doi=10.1007/s12042-010-9046-1 |pmid=20835399 |pmc=2933844 |bibcode=2010TroPB...3..123M }}</ref>

=== Growing requirements ===
Lablab can grow on a wide range of soils, from sand to clay, within a pH range of 4.5 to 7.5. It is known to grow better in acidic conditions than most legumes, but does not grow well in poorly drained soils or in saline conditions.<ref>{{Cite journal |last1=Naeem |first1=M. |last2=Shabbir |first2=Asfia |last3=Ansari |first3=Abid Ali |last4=Aftab |first4=Tariq |last5=Khan |first5=M. Masroor A. |last6=Uddin |first6=Moin |date=October 2020 |title=Hyacinth bean (Lablab purpureus L.) – An underutilised crop with future potential |journal=Scientia Horticulturae |volume=272 |article-number=109551 |doi=10.1016/j.scienta.2020.109551 |bibcode=2020ScHor.27209551N }}</ref> Average daily temperatures of 18–30°C and annual rainfall of 700–3000 mm allow lablab cultivation. However, it can tolerate temperatures as low as 4°C for short periods. The seedlings grow slowly, but once established they compete well with weeds and are able to tolerate drought or shade.<ref name=":1" /> Lablab requires well-drained soils as it is very intolerant of waterlogged or flooded conditions. 

=== Cultivation, harvest and storage ===
As there is a high degree of variability in phenotypes, including relative maturity, yield, susceptibility to insect attack and drought resistance, cultivation can vary accordingly depending on the accession and environmental factors<ref>{{cite book |doi=10.1007/978-3-319-93336-8_102 |chapter=Cultivar Selection and Management Strategies for Lablab purpureus (L.) Sweet in Africa |title=Handbook of Climate Change Resilience |date=2020 |last1=Miller |first1=Neil R. |last2=Mariki |first2=Wilfred |last3=Nord |first3=Alison |last4=Snapp |first4=Sieglinde |pages=1083–1096 |isbn=978-3-319-93335-1 }}</ref> However, when lablab is first planted in a field, it is beneficial to inoculate the seeds with specialised rhizobium bacteria. The seeds are either broadcast and then covered, or sown to a depth of 5 cm using the drillseed technique. The seedbed must be kept free of weeds in the early stages of growth, as the young plant succumbs easily to weed pressure.<ref>{{cite report |last1=Chakoma |first1=Irenie |last2=Manyawu |first2=Godfrey J. |last3=Gwiriri |first3=Lovemore C. |last4=Moyo |first4=Siboniso |last5=Dube |first5=Sikhalazo |date=December 2016 |title=The agronomy and use of Lablab purpureus in smallholder farming systems of southern Africa |publisher=International Livestock Research Institute |hdl=10568/78513 |hdl-access=free }}</ref><ref>Valenzuela, H.; Smith J. (2002). Lablab. ''Departments of Tropical Plant and Soil Sciences and Natural Resources and Environmental Management''. https://www.ctahr.hawaii.edu/oc/freepubs/pdf/greenmanurecrops/lablab.pdf</ref>

It is generally accepted that harvesting fodder crops at the transition between the vegetative and reproductive stages gives the best compromise between yield and quality, as after this stage they become higher in fibre and lignin content and lower in protein content, leading to reduced digestibility and acceptability to livestock.<ref name=":2">{{Cite journal |last1=Mogotsi |first1=Kabo |last2=Madzonga |first2=Zibani |date=August 2024 |title=Production, harvest and conservation of Lablab Purpureus (L) Sweet forage in semi arid livestock regions: The case of east central Botswana |url=https://www.researchgate.net/publication/273136784 |journal=Journal of Animal and Plant Sciences |volume=24 |issue=4 |pages=1085–1090 }}</ref>

When lablab is stored as hay, the main challenge is the loss of dry matter from the leaves. Farmers suggest grinding it and storing it in bags. This can also prevent damage from direct sunlight or rain.<ref name=":2" />

=== Soil improvements ===
Due to its symbiosis with nitrogen-fixing rhizobium bacteria, lablab bean has low soil fertility requirements and can be an important part of an agricultural system that improves soil nitrogen availability. The rate of nitrogen fixation has been shown to be highest when combined with phosphorus fertilisation, as phosphorus is required for rhizobium attachment to roots.<ref>{{cite journal |last1=Kharbamon |first1=B. |last2=Jha |first2=A. K. |last3=Verma |first3=V. K. |last4=Choudhury |first4=B. U. |last5=Nath |first5=Amit |last6=Deka |first6=B. C. |title=Response of Planting Time and Phosphorus Dosage on Yield and Nutrient uptake in Dolichos Bean (Lablab Purpureus L.) |journal=Indian Journal of Hill Farming |date=18 August 2017 |volume=30 |issue=1 |url=https://epubs.icar.org.in/index.php/IJHF/article/view/73289 }}</ref> Its cultivation also increases potassium and phosphorus availability.<ref>{{cite journal |last1=Abera |first1=Girma |last2=Gerkabo |first2=Hailu |title=Effects of green manure legumes and their termination time on yield of maize and soil chemical properties |journal=Archives of Agronomy and Soil Science |date=23 February 2021 |volume=67 |issue=3 |pages=397–409 |doi=10.1080/03650340.2020.1733536 |bibcode=2021ArASS..67..397A }}</ref><ref>{{Cite journal |last1=Mthimunye |first1=Latoya Miranda |last2=Managa |first2=Gudani Millicent |last3=Nemadodzi |first3=Lufuno Ethel |date=2023 |title=The Influence of Lablab Purpureus Growth on Nitrogen Availability and Mineral Composition Concentration in Nutrient Poor Savanna Soils |journal=Agronomy |volume=13 |issue=3 |page=622 |doi=10.3390/agronomy13030622 |doi-access=free |bibcode=2023Agron..13..622M }}</ref> These soil-improving properties make lablab attractive for intercropping, mixed cropping systems and as a green manure.<ref name=":1" /> For example, intercropping lablab maize can improve multiple soil functions, including microbial diversity, with minimal to no loss of maize yield.<ref>{{Cite journal |last1=Dörr de Quadros |first1=Patricia |last2=R. Martin |first2=Adam |last3=Zhalnina |first3=Kateryna |last4=Dias |first4=Raquel |last5=Giongo |first5=Adriana |last6=Fulthorpe |first6=Roberta |last7=Bayer |first7=Cimelio |last8=W. Triplett |first8=Eric |last9=A. de O. Camargo |first9=Flávio |date=2019 |title=Lablab Purpureus Influences Soil Fertility and Microbial Diversity in a Tropical Maize-Based No-Tillage System |journal=Soil Systems |language=en |volume=3 |issue=3 |page=50 |doi=10.3390/soilsystems3030050 |doi-access=free |bibcode=2019SoiSy...3...50D |hdl=1807/96257 |hdl-access=free }}</ref><ref>{{cite journal |last1=Gott |first1=Jordan |last2=Massawe |first2=Prosper |last3=Miller |first3=Neil R. |last4=Goerndt |first4=Michael |last5=Streubel |first5=Jason |last6=Burton |first6=Michael G. |title=Little or no maize ( Zea mays ) grain yield loss occurred in intercrop with mid-maturity lablab ( Lablab purpureus ) in northeastern Tanzania |journal=Crop Science |date=January 2024 |volume=64 |issue=1 |pages=413–421 |doi=10.1002/csc2.20916 |doi-access=free }}</ref>

=== Breeding ===
Researchers suggest that the wide diversity of lablab germplasm has great potential for advancing the species as a promising alternative crop through selection and breeding.<ref>{{Cite journal |last1=Letting |first1=Fanuel K. |last2=Venkataramana |first2=Pavithravani B. |last3=Ndakidemi |first3=Patrick A. |date=December 2021 |title=Breeding potential of lablab [Lablab purpureus (L.) Sweet]: a review on characterization and bruchid studies towards improved production and utilization in Africa |journal=Genetic Resources and Crop Evolution |volume=68 |issue=8 |pages=3081–3101 |doi=10.1007/s10722-021-01271-9 |pmc=8457029 |pmid=34580565 |bibcode=2021GRCEv..68.3081L }}</ref>

Currently, most of the traditional cultivars grown have indeterminate growth habit, which has allowed farmers to harvest plants continuously.As such varieties aren't useful in the context of modern industrial farming, there has been a push to breed varieties that develop their seeds simultaneously, allowing all the beans to be collected in a single harvest. A side-effect of these breeding efforts has been a shortened vegetative phase, which reduces yield and hence economic value<ref>{{cite book |doi=10.1007/978-3-030-23400-3_8 |chapter=Hyacinth Bean (Lablab purpureus L. Sweet): Genetics, Breeding and Genomics |title=Advances in Plant Breeding Strategies: Legumes |date=2019 |last1=Vaijayanthi |first1=Panichayil V. |last2=Chandrakant |last3=Ramesh |first3=Sampangi |pages=287–318 |isbn=978-3-030-23399-0 }}</ref> Breeding objectives also differ between countries and between uses of the plants. In Australia, the focus is on creating a variety for fodder use by crossing pure line varieties with wild varieties from Africa, while researchers in Bangladesh and Africa are trying to increase the yield of existing varieties to increase their value in the food production system.<ref>{{cite journal |last1=Sennhenn |first1=A. |last2=Njarui |first2=D. M. G. |last3=Maass |first3=B. L. |last4=Whitbread |first4=A. M. |title=Understanding growth and development of three short-season grain legumes for improved adaptation in semi-arid Eastern Kenya |journal=Crop and Pasture Science |date=2017 |volume=68 |issue=5 |page=442 |doi=10.1071/CP16416 |url=https://oar.icrisat.org/10104/1/Sennhenn_etal_Legumes_Kenya_Crop%26PastureSc_2017.pdf }}</ref>

== Uses ==
{{nutritional value
| name= Hyacinth-beans, immature seeds, prepared
| kJ=209
| protein=2.95 g
| fat=0.27 g
| carbs=9.2 g
| calcium_mg=41
| iron_mg=0.76
| magnesium_mg=42
| phosphorus_mg=49
| potassium_mg=262
| zinc_mg=0.38
| manganese_mg=0.21
| vitC_mg=5.1
| thiamin_mg=0.056
| riboflavin_mg=0.088
| niacin_mg=0.48
| folate_ug=47
| source_usda = 1
| note=[https://fdc.nal.usda.gov/food-details/169235/nutrients Link to USDA Database entry]<br/>Cooked, boiled, drained, without salt
}}

The hyacinth bean is an old domesticated pulse and multi-purpose crop.<ref>{{cite journal |last1=Smartt |first1=John |year=1985 |title= Evolution of grain legumes. II. Old and new world pulses of lesser economic importance |journal=Experimental Agriculture |volume=21 |issue=3 |pages=1–18 |doi=10.1017/S0014479700012205 }}</ref><ref>{{cite book |last1=Shivashankar |first1=G. |last2=Kulkarni |first2=R. S. |year=1992 |editor1-last= van der Maesen |title=Plant Resources of South-East Asia, No. 1, Pulses |publisher=Pudoc |location=Wageningen, The Netherlands |pages=48–50}}</ref><ref name=PROTA>{{cite web |title=PROTA (Plant Resources of Tropical Africa) |url=http://www.prota4u.info/protav8.asp?h=M4&t=lablab,purpureus&p=Lablab+purpureus#Synonyms |archive-url=https://web.archive.org/web/20160110055827/http://www.prota4u.info/protav8.asp?h=M4&t=lablab,purpureus&p=Lablab+purpureus#Synonyms |archive-date=2016-01-10 }}</ref> ''L.&nbsp;purpureus'' has been cultivated in India as early as 2500&nbsp;BC.<ref>{{cite book |editor1-last=Prance |editor1-first=Ghillean |editor2-last=Nesbitt |editor2-first=Mark |last1=Pearman |first1=Georgina |date=2005 |title=The Cultural History of Plants |publisher=Routledge |page=144 |isbn=0-415-92746-3}}</ref>

Due to seed availability of one forage cultivar (cv. Rongai), it is often grown as [[forage]] for [[livestock]]<ref>[http://www.fao.org/ag/AGP/AGPC/doc/GBASE/data/Pf000047.HTM ''Lablab purpureus''.] {{webarchive|url=https://web.archive.org/web/20050130183159/http://www.fao.org/ag/AGP/AGPC/doc/GBASE/DATA/PF000047.HTM |date=2005-01-30 }} Grassland Species Profiles. [[Food and Agriculture Organization]].</ref> and as an [[ornamental plant]].<ref>[http://www.mobot.org/gardeninghelp/plantfinder/Plant.asp?code=A114 ''Lablab purpureus''.] {{Webarchive|url=https://web.archive.org/web/20110629014357/http://www.mobot.org/gardeninghelp/plantfinder/Plant.asp?code=A114 |date=2011-06-29 }} [[Missouri Botanical Garden]].</ref> In addition, it is cited both as a [[medicinal plant]] and a [[poisonous plant]].<ref>[https://www.pfaf.org/database/plants.php?Lablab+purpureus ''Lablab purpureus''.] [[Plants for a Future]].  {{webarchive|url=https://web.archive.org/web/20061213090452/http://www.pfaf.org/database/plants.php?Lablab%20purpureus |date=December 13, 2006 }}</ref><ref name=nc>[http://www.ces.ncsu.edu/depts/hort/consumer/poison/Dolicla.htm ''Dolichos lablab'' (''Lablab purpureus'').] {{Webarchive|url=https://web.archive.org/web/20070410010848/http://www.ces.ncsu.edu/depts/hort/consumer/poison/Dolicla.htm |date=2007-04-10 }} Poisonous Plants of North Carolina. [[North Carolina State University]].</ref>

The fruit and beans are edible if boiled well with several changes of the water.<ref name=nc/><ref>{{cite web|url=https://www.localseeds.com.au/product/hyacinth-bean-seeds-lablab-bean-indian-bean-avarakkai-2/|title=Lablab bean/Indian Bean/Avarakkai|access-date=2020-10-12|website=Local Seeds|language=en-US}}</ref> Otherwise, they are toxic due to the presence of [[Cyanide|cyanogenic]] glycosides, [[glycoside]]s that are converted to [[hydrogen cyanide]] when consumed. Signs of poisoning include weakness, vomiting, [[dyspnea|shortness of breath]], twitching, [[stupor]], and [[convulsion]]s.<ref name=nc/> It has been shown that there is a wide range of cyanogenic potential among the varieties.<ref>*{{cite journal | last1=Guretzki |first1=Sebastian | last2=Papenbrock |first2=Jutta |year=2014 |title= Characterization of ''Lablab purpureus'' Regarding drought tolerance, trypsin inhibitor activity and cyanogenic potential for selection in breeding programmes |journal=Journal of Agronomy and Crop Science |volume=200 |issue=1 |pages=24–35 |doi=10.1111/jac.12043 |doi-access=free |bibcode=2014JAgCS.200...24G }}</ref>

The leaves are eaten raw or cooked like [[spinach]].<ref name=PROTA/> The flowers can be eaten raw or steamed. The root can be boiled or baked for food. The seeds are used to make [[tofu]] and [[tempeh]].<ref name=fl/>

===Food in South Asia===
In [[Bangladesh]] and [[West Bengal]], the green pods along with the beans, known as ''śim'' ([[Bengali language|Bengali]]: {{Lang|bn|শিম}}), are cooked as vegetables or cooked with fish as a [[curry]].

In [[Gujarat]], lablab is called {{Lang|gu|surti papdi}}<ref>{{Cite web|url=https://timesofindia.indiatimes.com/city/surat/olpad-farmers-revive-farming-of-surti-papdi/articleshow/56509992.cms|title=Olpad farmers revive farming of Surti papdi|author=Melvyn Reggie Thomas|date=Jan 12, 2017|work=[[The Times of India]]|access-date=2019-11-20}}</ref> or {{Lang|gu|valor}}. In Maharashtra, they are known as ''val papdi.''<ref>{{Cite web |last=Amit |first=Dassana |date=2023-02-14 |title=Papdi Bhaji Recipe |url=https://www.vegrecipesofindia.com/papdi-bhaji-recipe-val-papdi-bhaji/#:~:text=More%20on%20My%20Recipe&text=They%20are%20also%20known%20as,Sem%20ki%20Phalli%20in%20Hindi. |access-date=2025-01-24 |website=Dassana's Veg Recipes |language=en-US}}</ref> In both states, they are commonly used to make sautéed, spiced vegetable dishes called ''sabjis''.

In [[Kerala]], it is known as ''{{Lang|ml|amarakka}}, {{Lang|ml|avara}}'' or ''{{Lang|ml|amara payar}}'' ([[Malayalam]]: {{Lang|ml|അമര പയർ}}).<ref>{{Cite web|url=https://papanasini.blogspot.com/2014/01/amara-payar.html|title=papanasini: AMARA PAYAR ( അമര പയർ )|last=Nair|first=Manu|date=2014-01-01|website=papanasini|access-date=2018-11-14}}</ref> The beans as well as the bean pods are used in cooking curries.<ref>{{Cite news|url=http://secretindianrecipe.com/recipe/amarapayar-curry-snowpeas-curry|title=Amarapayar Curry (Snowpeas Curry)|access-date=2018-11-14|archive-date=2018-11-14|archive-url=https://web.archive.org/web/20181114224146/https://secretindianrecipe.com/recipe/amarapayar-curry-snowpeas-curry}}</ref> The bean pods are also used (along with spices) for preparing a stir-fried dish known as ''{{Lang|ml|[[thoran]]}}''.<ref>{{Cite news|url=http://www.nammuderuchikal.com/amara-thoran/|title=Amara Thoran|work=Nammude Ruchikal|access-date=2018-11-14|language=en}}</ref>

In [[Tamil Nadu]], it is called ''avarai'' or ''avaraikkaay'' (Tamil: அவரைக்காய் / அவரை).<ref>{{Cite web|title=Vegetable names in Tamil and English|url=https://ilearntamil.com/vegetable-names-tamil-english/|access-date=2020-07-17|website=Learn Tamil Online|language=en-US}}</ref> The entire bean is used in cooking dry curries<ref>{{Cite web|last=Amit|first=Dassana|date=2019-02-06|title=avarakkai poriyal {{!}} avarakkai recipe|url=https://www.vegrecipesofindia.com/avarakkai-poriyal-recipe/|access-date=2020-07-17|website=Dassana Amit Recipes|language=en-US}}</ref> and in sauces/gravies such as ''[[Sambar (dish)|sambar]]''.<ref>{{Cite news|date=2015-10-17|title=Avarakkai Sambar {{!}} Broad Beans Sambar {{!}} Easy Sambar Recipe|url=https://revisfoodography.com/2015/10/avarakkai-sambar/|archive-url=https://web.archive.org/web/20151017123647/http://revisfoodography.com/2015/10/avarakkai-sambar/|archive-date=October 17, 2015|access-date=2020-07-17|website=Revi's Foodography|language=en-US}}</ref> The seed alone is used in many recipes and is referred to as ''mochai'' (Tamil: மொச்சை / மொச்சைக்கொட்டை).<ref>{{Cite web|date=2019-01-10|title=Mochai Kottai Kootu Recipe-Field Beans Kootu|url=https://www.padhuskitchen.com/2019/01/mochai-kottai-kootu-recipe-field-beans.html|access-date=2020-07-17|website=Padhuskitchen|language=en-US}}</ref>

In [[Maharashtra]], dry preparations with green masala are often made out of these green beans (ghevda varieties; Shravan ghevda (French beans), bajirao ghevda, ghevda, walwar, pavta sheng) mostly at the end of monsoon season during fasting festivals of [[Shravana (month)|Shravan]] month.{{citation needed|date=August 2013}}

In [[Karnataka]], the hyacinth bean is made into curry (''avarekalu saaru'') ({{langx|kn|ಅವರೆಕಾಳು ಸಾರು}}), salad (''avarekaalu usli''), added to upma (''avrekaalu [[uppittu]]''), and as a flavoring to [[Akki rotti]]. Sometimes the outer peel of the seed is removed and the inner soft part is used for a variety of dishes. This form is called ''hitakubele avarekalu'', which means "pressed (''hitaku'') hyacinth bean," and a curry known as ''hitikida avarekaalu saaru'' is made out of the deskinned beans.{{citation needed|date=August 2013}}

In [[Telangana]] and [[Andhra Pradesh]], the bean pods are cut into small pieces and cooked as a spicy curry in the [[Pongal (festival)|Pongal]] festival season. Sometimes the outer peel of the seed when tender and soaked overnight is removed and the inner soft part is used for a variety of dishes. This form is called ''pitakapappu hanupa/anapa'', which means "pressed (''pitaku'') hyacinth bean, and a curry known as pitikina anapaginjala chaaru/pitaka pappu is made from the deskinned beans and eaten along with [[Pearl millet|''bajra'']] bread.{{citation needed|date=August 2013}}

===Food in Southeast and East Asia===
In Myanmar, lablab beans are used to make a braised [[Burmese curry]] ''hnat'' ({{lang|my|ပဲကြီးနှပ်}}).<ref>{{Cite web |last= |first= |date= |title=အိစိမ့်မွှေးပဲကြီးနှပ် |url=https://www.howtocook.com.mm/recipes/အိစိမ့်မွှေးပဲကြီးနှပ်.html |url-status=live |archive-url=https://web.archive.org/web/20210110000334/https://www.howtocook.com.mm/recipes/%E1%80%A1%E1%80%AD%E1%80%85%E1%80%AD%E1%80%99%E1%80%B7%E1%80%BA%E1%80%99%E1%80%BD%E1%80%BE%E1%80%B1%E1%80%B8%E1%80%95%E1%80%B2%E1%80%80%E1%80%BC%E1%80%AE%E1%80%B8%E1%80%94%E1%80%BE%E1%80%95%E1%80%BA.html |archive-date=2021-01-10 |access-date=2021-01-08 |website=How to Cook |language=my}}</ref> They are also crisp-fried and served in [[Lahpet|Burmese pickled tea leaf salad]].

In [[Huế]], [[Vietnam]], hyacinth beans are the main ingredient of the dish ''chè đậu ván'' (Hyacinth Bean Sweet Soup).<ref>{{cite web|last1=Vietnamese Food Team.|title=Hyacinth Bean Sweet Soup Recipe (Chè Đậu Ván)|url=http://www.vietnamesefood.com.vn/vietnamese-recipes/vietnamese-dessert-recipes/hyacinth-bean-sweet-soup-recipe-che-dau-van.html|archive-url=https://web.archive.org/web/20130902225544/http://www.vietnamesefood.com.vn/vietnamese-recipes/vietnamese-dessert-recipes/hyacinth-bean-sweet-soup-recipe-che-dau-van.html|archive-date=2 September 2013|website=vietnamesefood.com|publisher=Vietnamese Food|access-date=30 May 2015}}</ref>

In [[China]], the seeds are known as ''Bai Bian Dou''. They are usually dried and baked before being used in traditional Chinese herbal remedies to strengthen the spleen, reduce heat and dampness, and promote appetite.<ref>{{cite web |title=Hyacinth bean (bai bian dou) |url=https://www.acupuncturetoday.com/herbcentral/hyacinthbean.php |website=Acupuncture Today |access-date=1 February 2019|date=February 2019 }}</ref>

===Food tradition in East Africa===
In [[Kenya]], the bean, known as ''njahe'' or ''njahi'',<ref>{{Cite web|title=The Njahi Wars: Behind Kenya's Controversial Black Bean|url=https://www.seriouseats.com/njahi-wars-kenyan-black-beans-5184204|access-date=2021-05-15|website=Serious Eats|language=en}}</ref> is popular among several communities, especially the [[Kikuyu people|Kikuyu]]. Seasons were actually based on it, i.e., the Season of Njahe ([[Kīmera kīa njahī]]). It is thought to encourage lactation and has historically been the main dish for breastfeeding mothers.{{sfn|Maundu|Ngugi|Kabuye|1999|p={{pn|date=December 2024}}}} Beans are boiled and mashed with ripe and/or semi-ripe bananas, giving the dish a sweet taste.  Today the production is in decline in eastern Africa.{{sfn|Maundu|Ngugi|Kabuye|1999|p={{pn|date=December 2024}}}}<ref>{{cite journal | last1=Maass |first1=Brigitte L. | last2=Knox |first2=Maggie R. |last3=Venkatesha |first3=S. C. | last4=Angessa |first4=Tefera Tolera | last5=Ramme |first5=Stefan | last6=Pengelly |first6=Bruce C. |year=2010 |title=''Lablab purpureus'' (L.) Sweet – a crop lost for Africa? |journal=Tropical Plant Biology |volume=3 |issue=3 |pages=123–35 |doi=10.1007/s12042-010-9046-1|pmid=20835399 |pmc=2933844 |bibcode=2010TroPB...3..123M }}</ref> This is partly attributed to the fact that under colonial rule in Kenya, farmers were forced to give up their local bean in order to produce common beans (''[[Phaseolus vulgaris]]'') for export.<ref name=Robertson1997/>

===Medicinal use===
Taiwanese researchers found that a carbohydrate-binding protein (i.e. a [[legume lectin]]) from lablab beans effectively blocks the infections of influenza viruses and SARS-CoV-2.<ref>{{cite journal|title=A carbohydrate-binding protein from the edible Lablab beans effectively blocks the infections of influenza viruses and SARS-CoV-2|year=2020 |publisher=CellReports|doi=10.1016/j.celrep.2020.108016 |last1=Liu |first1=Yo-Min |last2=Shahed-Al-Mahmud |first2=Md. |last3=Chen |first3=Xiaorui |last4=Chen |first4=Ting-Hua |last5=Liao |first5=Kuo-Shiang |last6=Lo |first6=Jennifer M. |last7=Wu |first7=Yi-Min |last8=Ho |first8=Meng-Chiao |last9=Wu |first9=Chung-Yi |last10=Wong |first10=Chi-Huey |last11=Jan |first11=Jia-Tsrong |last12=Ma |first12=Che |journal=Cell Reports |volume=32 |issue=6 |article-number=108016 |pmid=32755598 |pmc=7380208 }}</ref> Researchers from Finland and USA found that extracts from chewing gum manufactured from lablab bean seeds had broad-spectrum anti-viral properties, likely due to the binding action of Flt3 Receptor Interacting Lectin (FRIL) on viruses; the anti-viral effect was similar to that of purified FRIL.<ref>{{cite journal |last1=Daniell |first1=Henry |last2=Guo |first2=Yuwei |last3=Singh |first3=Rahul |last4=Karki |first4=Uddhab |last5=Kulchar |first5=Rachel J. |last6=Wakade |first6=Geetanjali |last7=Pihlava |first7=Juha-Matti |last8=Khazaei |first8=Hamid |last9=Cohen |first9=Gary H. |title=Debulking influenza and herpes simplex virus strains by a wide-spectrum anti-viral protein formulated in clinical grade chewing gum |journal=Molecular Therapy |date=8 January 2025 |volume=33 |issue=1 |pages=184–200 |doi=10.1016/j.ymthe.2024.12.008 |doi-access=free |pmid=39663701 |pmc=11764783 }}</ref>

==Gallery==
<gallery widths=180>
File:BCBG lablab purpureus 02.jpg|Foliage
File:Lablab purpureus.JPG|Flowers
Image:Lablab purpureus Steve Hurst 1.jpg|Seeds
</gallery>

==Further reading==
*{{cite journal |last1=Devaraj |first1=V. Rangaiah |year=2016 |title=Hyacinth bean: A gem among legumes. State of the art in ''Lablab purpureus'' research. |journal=Legume Perspectives |volume=13 |issue=2016–07 |pages=1–42 |url=https://www.legumesociety.org/wp-content/uploads/2019/12/legum_perspect_13.pdf}}
*{{cite journal |last1=Fakhoury |first1=A. M. |last2=Woloshuk |first2=C. P. |year=2001 |pmid=11497467 |title=Inhibition of Growth of ''Aspergillus'' flavusand Fungal α-Amylases by a Lectin-Like Protein from ''Lablab'' purpureus |journal=Molecular Plant-Microbe Interactions |volume=14 |issue=8 |pages=955–61 |doi=10.1094/MPMI.2001.14.8.955|doi-access=free |bibcode=2001MPMI...14..955F }}
*{{cite journal |last1=Hendricksen |first1=R. |last2=Minson |first2=D. J. |year=2009 |title=The feed intake and grazing behaviour of cattle grazing a crop of ''Lablab purpureus'' cv. Rongai |journal=The Journal of Agricultural Science |volume=95 |issue=3 |pages=547–54 |doi=10.1017/S0021859600087955 }}
*{{cite journal |last1=Hendricksen |first1=RE|last2=Poppi |first2=DP |last3=Minson |first3=DJ |year=1981 |title=The voluntary intake, digestibility and retention time by cattle and sheep of stem and leaf fractions of a tropical legume (''Lablab purpureus'') |journal=Australian Journal of Agricultural Research |volume=32 |issue=2 |pages=389–98 |doi=10.1071/AR9810389}}
*{{cite journal |last1=Humphry |first1=E |last2=Konduri |first2=V |last3=Lambrides |first3=J |last4=Magner |first4=T |last5=McIntyre |first5=L |last6=Aitken |first6=B |last7=Liu |first7=J |year=2002 |title=Development of a mungbean (''Vigna radiata'') RFLP linkage map and its comparison with lablab (''Lablab purpureus'') reveals a high level of colinearity between the two genomes |journal=Theoretical and Applied Genetics |volume=105 |issue=1 |pages=160–6 |pmid=12582573 |doi=10.1007/s00122-002-0909-1 }}
*{{cite journal |last1=Liu |first1=C. J. |year=1996 |title=Genetic diversity and relationships among ''Lablab purpureus'' genotypes evaluated using RAPD as markers |journal=Euphytica |volume=90 |issue=1 |pages=115–9 |doi=10.1007/BF00025167 |bibcode=1996Euphy..90..115L }}
*{{cite journal |last1=Maass |first1=Brigitte L. |year=2006 |title= Changes in seed morphology, dormancy and germination from wild to cultivated germplasm of the hyacinth bean (''Lablab purpureus'' (L.) Sweet) |journal=Genetic Resources and Crop Evolution |volume=53 |issue=6 |pages=1127–35 |doi=10.1007/s10722-005-2782-7 }}
*{{cite journal | last1=Maass |first1=Brigitte L. | last2=Jamnadass |first2=Ramni H. | last3=Hanson |first3=Jean | last4=Pengelly |first4=Bruce C. |year=2005 |title= Determining sources of diversity in cultivated and wild ''Lablab purpureus'' related to provenance of germplasm using amplified fragment length polymorphism (AFLP) |journal=Genetic Resources and Crop Evolution |volume=52 |issue=5 |pages=683–95 |doi= 10.1007/s10722-003-6019-3 }}
*{{cite journal | last1=Maass |first1=Brigitte L. | last2=Robotham |first2=Oliver | last3=Chapman |first3=Marc A. |year=2017 |title= Evidence for two domestication events of hyacinth bean (''Lablab purpureus'' (L.) Sweet): a comparative analysis of population genetic data |journal=Genetic Resources and Crop Evolution |volume=64 |issue=6 |pages=1221–30 |doi= 10.1007/s10722-016-0431-y |bibcode=2017GRCEv..64.1221M |url=https://eprints.soton.ac.uk/399955/1/Maass_etal2016Lablab_Comparative_accepted.pdf }}
*{{cite journal | last1=Maass |first1=Brigitte L. | last2=Usongo |first2=Macalister F. |year=2007 |title= Changes in seed characteristics during the domestication of the lablab bean (''Lablab purpureus'' (L.) Sweet: Papilionoideae) |journal= Australian Journal of Agricultural Research |volume=58 |issue=1 |pages=9–19 | doi=10.1071/ar05059 }}
*{{cite journal |last1=Pengelly |first1=Bruce C. |last2=Maass |first2=Brigitte L. |year=2001 |title=''Lablab purpureus'' (L.) Sweet – diversity, potential use and determination of a core collection of this multi-purpose tropical legume |journal=Genetic Resources and Crop Evolution |volume=48 |issue=3 |pages=261–72 |doi=10.1023/A:1011286111384 |bibcode=2001GRCEv..48..261P }}
*{{cite journal |last1=Trinick |first1=M. J. |year=1980 |title=Relationships Amongst the Fast-growing Rhizobia of ''Lablab purpureus'', ''Leucaena leucocephala'', ''Mimosa'' spp., ''Acacia farnesiana'' and ''Sesbania grandiflora'' and their Affinities with Other Rhizobial Groups |journal=Journal of Applied Bacteriology |volume=49 |issue=1 |pages=39–53 |doi=10.1111/j.1365-2672.1980.tb01042.x |doi-access=free }}
*{{cite journal |last1=Vanlauwe|first1=B. |last2=Nwoke |first2=O.C. |last3=Diels |first3=J. |last4=Sanginga|first4=N. |last5=Carsky |first5=R.J. |last6=Deckers |first6=J. |last7=Merckx |first7=R. |year=2000 |title=Utilization of rock phosphate by crops on a representative toposequence in the Northern Guinea savanna zone of Nigeria: Response by ''Mucuna pruriens'', ''Lablab purpureus'' and maize |journal=Soil Biology and Biochemistry |volume=32 |issue=14 |pages=2063–77 |doi=10.1016/S0038-0717(00)00149-8 |bibcode=2000SBiBi..32.2063V }}

==References==
{{Reflist}}

==Sources==
* {{cite book |last1=Maundu |first1=Patrick M. |last2=Ngugi |first2=Grace W. |last3=Kabuye |first3=Christine H. S. |author-link3=Christine H. Sophie Kabuye |title=Traditional Food Plants of Kenya |date=1999 |publisher=Kenya Resource Centre for Indigenous Knowledge, National Museums of Kenya |isbn=978-9966-9861-4-6}}

== External links ==
{{Commons category|Lablab purpureus|Lablab purpureus<br />(Hyacinth bean)}}
*[http://www.lablablab.org/ Dolichos bean, ''Lablab purpureus'' (L.) Sweet] by the University of Agricultural Sciences, Bangalore, India
*{{cite web |last=Avadhani |first=Ramesh |url=http://www.moodindico.com/index.php?token=story&id=116 |title=The Bangalore Beans |website=Mood Indico |volume=1 |issue=2 |date=Spring 2006 |access-date=2007-01-08 |archive-url=https://web.archive.org/web/20130724100107/http://www.moodindico.com/index.php?token=story&id=116 |archive-date=2013-07-24 }}
*[http://plants.jstor.org/taxon/Lablab.purpureus  JSTOR Global Plants: ''Lablab purpureus'']

{{Taxonbar|from=Q1077410}}

[[Category:Phaseoleae]]
[[Category:Monotypic Fabaceae genera]]
[[Category:Edible legumes]]
[[Category:Flora of the Maldives]]
[[Category:Forages]]
[[Category:Nitrogen-fixing crops]]
[[Category:Tropical agriculture]]
[[Category:Botanical taxa named by Carl Linnaeus]]
[[Category:Plants described in 1763]]
[[Category:Flora of India (region)]]
[[Category:Flora of the Afrotropical realm]]

[[sa:निष्पावः]]