This traditional legume that has been cultivated since the dawn of peasant civilization is rich in mineral salts, fibers, vitamins and protein. It is among the most widely used legumes as it does not require soaking and cooks quickly.
- Sowing period: in the center-south from october-november, in the north in february-march
- Distance: continuous sowing in lines, 40-60 cm between lines
- Harvest: from april to july
- Grams: 10