Native hyacinth beans, commonly known as country beans or Lablab beans, are an important winter vegetable in Bangladesh. In Bangla, they are called “Deshi Sheem”. People widely grow these beans in village gardens, homesteads, small agricultural fields, and commercial vegetable farms throughout the country. They are popular because of their delicious taste, nutritional value, relatively affordable price, and ability to grow under suitable local climatic conditions. Native hyacinth beans are commonly cooked with fish, potatoes, pumpkins, eggplants, and other vegetables, and they are also prepared as curries, bhaji, and traditional homemade dishes. In rural Bangladesh, many families grow hyacinth bean plants around their houses, along fences, beside ponds, or on bamboo-supported structures, allowing the climbing vines to produce fresh vegetables for several weeks or months. The plant is particularly valuable because it can provide food for the family while also creating an opportunity to earn additional income through the sale of surplus beans at local markets. Depending on the variety, growing conditions, and stage of maturity, the pods may be green, light green, purple-tinged, or a combination of these colours. The young, tender pods are generally preferred for cooking because they are easier to prepare and have a pleasant flavour. Native varieties are especially appreciated by many Bangladeshi consumers because of their traditional taste and suitability for local recipes.
