table{width:100%;table-layout:fixed;border-collapse:collapse;border:1px solid #e5e7eb;font-size:14px;line-height:1.1;background-color:#ffffff}table td,table th{padding:5px 10px;border:1px solid #e5e7eb;vertical-align:top;word-break:break-word}table td:first-child,table th:first-child{width:18%;background-color:#f9fafb;font-weight:600;color:#111827}table td:nth-child(2),table th:nth-child(2){width:51%;white-space:normal}table tr:hover td:not(:first-child){background-color:#f5f9ff}@media(max-width:768px){table{display:block;width:100%;overflow-x:auto}table th,table td{min-width:120px}table td:first-child{min-width:100px}} @import url('https://fonts.googleapis.com/css2?family=Lora:wght@400;600&family=DM+Sans:wght@400;500&display=swap');h4,h5{font-family:'Lora',Georgia,serif}p,td,li,div,span{font-family:'DM Sans',system-ui,sans-serif} Chunky, crisp and quietly sweet — adzuki bean microgreens bring East Asian soul to every plate. Easy to grow on soil or coco coir; stout stems stand up well under a 3–4 day blackout and reward you with a generous, densely packed tray. Ready to harvest in as little as 8–10 days after sowing; soaking overnight is the only prep trick you need. Rich in folate (B9), vitamin C, iron, magnesium, manganese and polyphenols; protein and fibre content support satiety and gut comfort. Sweet, nutty flavour with a satisfying juicy crunch — perfect layered into grain bowls, ramen, sushi rolls or scattered over miso soup just before serving. FULL SPECIFICATION TABLE General Specification Common Name Adzuki Bean microgreens (also: Azuki, Red Bean, Red Cowpea) Botanical Name Vigna angularis Seed Type Conventional, untreated, non-GMO Stem/Leaf Color Stout, pale cream to light green stems; broad, vivid green cotyledon leaves; deep red seed coats may remain visible at the base Flavor & Texture Sweet and nutty with a mild legume undertone; crisp, juicy stems with a satisfying snap Seed Count per 10g ≈60–100 seeds (≈6–10 per gram, depending on cultivar) Cultivation Data Difficulty Easy to moderate (consistent moisture management is key; avoid waterlogging) Preferred Medium Soil or coco coir; firm, even seed-to-medium contact is essential Seeding Density (1020 tray) 200g per 1020 tray (25×50 cm) — note: sources vary widely from ~57g (2 oz, low-density method) to 450g (high-density method); 200g is a practical mid-range for microgreen production Seeding Density (10x10 cm) 16g per 10×10 cm Expected Yield ≈550g per 1020 tray (approx. 2.5×–3.5× seed weight) Soaking Yes: 8–12 hours in cool water; drain thoroughly before sowing Blackout Days 3–4 days stacked with gentle weight; some sources recommend up to 6 days for fuller stem extension Watering, pH & Temp Bottom-watering preferred; keep evenly moist, not waterlogged. pH 6.0–6.5. Temperature 18–22 °C with steady airflow. Sprouting Time 2–3 days after soaking Harvest Time 7–12 days from sowing (most commonly 8–10 days) Health & Nutrition Vitamins Vitamin C, folate (B9), vitamin K, vitamin A, B1 (thiamin), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid) Minerals Iron, magnesium, potassium, manganese, copper, calcium, phosphorus, zinc Notable Compounds Polyphenols (including flavonoids and sinapic acid), resistant starch, plant-based protein (~18–25%), dietary fibre Health Benefits Supports antioxidant defences and helps reduce oxidative stress; high folate content supports cellular health and is important during periods of growth; protein and fibre promote satiety and support gut comfort; manganese and copper contribute to healthy metabolic function ABOUT Adzuki bean microgreens are the sprightly young form of one of East Asia's most revered legumes — tiny, shiny crimson seeds that have fed cultures for over 5,000 years. At harvest, the stout pale stems hold broad, vivid green leaves with a flavour that is genuinely sweet and nutty, closer to fresh pea shoots than a grassy green, with stems that snap with a satisfying, juicy crunch. Scatter them over a warm bowl of miso ramen or fold them into a sushi hand roll and they hold their own without wilting — no delicate handling required. Adzuki microgreens are one of those rare crops that reward both the first-time grower and the seasoned producer: straightforward to manage, impressively yielding and genuinely distinctive on the palate. GROWING INSTRUCTIONS 1 Measure out your seeds and give them a thorough rinse under cool water, removing any broken or shrivelled ones — you will already notice their beautiful deep-red sheen. Soak in 2–3× their volume of cool water for 8–12 hours (overnight works perfectly). Drain very well; soggy seeds are the number one cause of mould with large-seeded beans. 2 Prepare your tray with a 2–3 cm layer of moist potting soil or coco coir, pressing it down firmly and evenly. Good seed-to-medium contact is the secret to uniform germination — give the surface a gentle pat before you sow. 3 Spread the soaked seeds in a single, snug layer across the tray — they should be touching but not piled on top of each other. Mist lightly, then stack a second tray on top and add a gentle weight (a water-filled tray works well) to keep pressure on the seeds. You will feel the warmth building under the stack within 24 hours as germination begins. 4 After 1–2 days, peek underneath: you should see tiny white roots emerging — a sign that life is happening. Keep the seeds in blackout for a total of 3–4 days, misting the surface lightly once a day and ensuring the growing area stays between 18–22 °C with some airflow to prevent dampness. 5 Once you lift the cover after blackout, the seedlings will be pale and reaching upward — a normal and exciting sight. Move them to bright indirect light or under a grow light. Over the next 24–48 hours, watch the leaves transform from yellow-white to a confident, rich green as chlorophyll kicks in. 6 Water from below by pouring a shallow layer into your outer tray — bottom-watering keeps the stems and leaves dry and dramatically Aim for pH 6.0–6.5 and let the medium approach dryness between waterings; adzuki roots are robust but dislike waterlogging. 7 Harvest between days 8–12 when the first true leaves are just beginning to open and the cotyledons are fully green. Cut just above the growing medium with a clean, sharp blade. Eat fresh, or refrigerate in an airtight container for up to 5 days — the crunch holds beautifully.
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