Yard Long Asparagus Green produces amazing long, slender pods that hang in pairs, looking a little like green spaghetti! Pick the immature beans at around 30 cm long and cook them quickly for the best results. Stir frying or sautéing brings out a rich flavour while keeping that firm, juicy texture. Steaming gives a more delicate result, though boiling will leave them soft and a bit squashy.
This plant has tropical roots and does best in the UK with the extra warmth of a greenhouse, polytunnel or conservatory. In a long hot summer they can grow outdoors, but if the weather turns cooler they will sulk! Plants are tall, often reaching over 2 metres, and will need canes or netting for support.
Despite the name “yard long”, the botanical name Vigna unguiculata subsp. sesquipedalis actually means one and a half feet long (half a yard!). If you miss a few pods, they can be left to mature and dried for winter use. Do keep picking though, as once beans start to develop fully the plant slows, then stops producing more pods.
SOW: seed depth 25-50mm deep, in pots indoors or in a greenhouse from mid-April to early June. Don’t start them earlier than mid-April as germination is poor in cooler conditions and plants are sensitive to drops in night temperature.
GROW: as they are temperature sensitive they grow relatively slowly in cooler conditions. They are much more vigorous under cover but can be planted outside in a warm, sheltered spot. Harden off at around 15 cm tall and only plant out once all risk of frost has passed. Plant one or two plants at the base of each cane.
ENJOY: pick when the pods are about 30cm long and cut into pieces of around 5cm. Steam for a delicate flavour or fry for something richer. Once fried they are also excellent in soups and curries
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