Mountain Flat Bean

The Mountain Flat Bean a wild legume commonly found in grassy slopes and fields grows in the wild fields and wilderness. The stems of the plant trail along the ground, reaching lengths of one to two feet.

The leaves are very small and grow in pairs, densely arranged along the leaf stalk to resemble the shape of a feather. They are quite similar to the leaves of the sensitive plant original: 呼草, hūcǎo; a plant known for its leaves closing when touched, though they do not react to touch in the same way.

The plant produces small, pale yellow flowers. It bears seed pods that are extremely thin and flat, resembling the shape of a domestic flat bean original: 扁豆, biǎndòu; refers to the common hyacinth bean, Lablab purpureus, but significantly smaller in size.

Preparation for Consumption:
To prepare this plant for food during a famine, harvest the young, tender leaves and shoots. First, scald them in boiling water. Afterward, soak and rinse them thoroughly in clean water to remove any bitterness or tough textures. Once cleaned, the leaves may be seasoned with oil, salt, and ginger, and then eaten as a cooked vegetable.