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  • From: "Marsha Hanzi" <hanzibra@svn.com.br>
  • To: "permaculture" <permaculture@franklin.oit.unc.edu>
  • Subject: Re: Lab-Lab
  • Date: Fri, 27 Oct 2000 17:35:49 -0200


Hello Mike!

When I planted soybeans, I lived in a tropical mountain region, near the
Tropic of Capricorn but at 1,000m. altitude. Summers were quite hot, but
we had three or four frosts in winter.

The lab lab which is used here is local, and I confess that I don´t know
its Scientific name-- it is not sold in the stores but only traded through
neighbors. I don´t remember having seen it mentioned in my agricultural
books, but I will have a look again. It is an extremely good grower even in
poorer soil, a great permanent fence climber ( lives 3-4 years, makes a
large woody stem), has quite lovely white flowers and pea-like pods with
three seeds which when green look a bit like a lima bean-- but the flowers
are pea flowers and not bean flowers. It is quite good as a green bean.
Some people eat the young pods but I find the green beans much better. I
have the impression it may be an African plant, as I have not seen it
beiing consumed in other parts of Brazil ( Bahia is highly
African-influenced...)

Marsha

----- Original Message -----
From: Mike Skinner (Easy Hay) <EasyHay@arn.net>
To: permaculture <permaculture@franklin.oit.unc.edu>
Sent: Thursday, October 26, 2000 8:09 PM
Subject: Lab-Lab


> Marsha,
> Concerning the Lab-Lab; please tell me more, i.e., variety, growing
> techniques, and your location.
> Concerning tall soybeans, I know there are forage/haying varieties,
but
> I think they are adapted for cooler climes than the Texas panhandle.
>
> Mike Skinner
>
>
> -----Original Message-----
> From: Adrian Hanzi [mailto:hanzibra@svn.com.br]
> Sent: Thursday, October 26, 2000 8:31 AM
> To: permaculture
> Subject: Re: Protein contents
>
> I have never heard of a climbing soybean, but did work at one time with a
> tall version ( about 40 inches) which should be an excellent companion to
> corn, if you are careful to let the corn get the headstart. Adzuki beans
> are excellent, there is a climbing variety, and it is quick to produce.
> There is even a perennial vining one, which you can grow on fences, go out
> in the morning and collect a handful for lunch whenever you feel like
it...
> I also like a lab-lab which we have here which is white. It is delicious
as
> a green bean with herbs and butter, or as salad. But even the red one
> could be a good candidate...
>
> Marsha
>
>
>
>
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