Pulsegleaner
Garden Master
- Joined
- Apr 18, 2014
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- Location
- Lower Hudson Valley, New York
@Zeedman
note that the cautions i saw said that the colored versions tended to have much higher levels of toxins compared to the ones we usually eat, so i'm thinking even eating a few raw here or there won't be nearly as bad as it could have been (or it would be more generally known)...
That certainly seems to be the case for a lot of legumes. It's the reason, I think that a lot of common legumes have white seed as a prerequisite for commercial sale. Commercial peas are usually white. Lablabs are ALWAYS white for eating as mature seed (the colored are so poisonous you have to leach them three or four times to make them edible)
I recently discovered it was possible to buy seed for chichara (edible grasspea) and they said that to improve the safety I should pick out the brown seeds and discard them (I saved them for the garden, since I also know that colored seed means colorful flowers, and grasspea flowers are such a nice blue.)