Beans come in a across-the-board regalia of shapes , sizing , and coloring material , each with alone flavour and textures that delineate their culinary role . Some are minor and round , others large and flavourless , with coat wander from glossy to speckle . They ’re develop globally , adapt to climate from cool hills to arid plains , and harvested wise or dried for versatility .

Their flavors sweep mild and nutty to rich and earthy , with textures that can be creamy , firm , or starchy , depending on preparedness . Fresh varieties snatch up with crispness , while dried one soften into satisfying pedestal for slow - cooked repast . Cultivation varies — some upgrade pole , others hug the land — needing grime from arenaceous to rich and temperatures from temperate to tropical .

Nutritionally , they ’re powerhouses , packed with protein , fiber , and vitamins , though some postulate soak and thorough cooking to unlock digestibleness and remove compounds . Quick - cooking types suit debauched dishes , while others demand patience , rewarding with astuteness in soup , lather , or sides . Storage animation load month to years when dry out , a will to their practicality .

Culinary custom influence their use — some star in savory staples , others in odoriferous pastes or crunchy snacks , reflect regional appreciation . Whether sprouted , mashed , or whole , they bridge polish , offer endless possibilities from garden to plate with minimal bickering or elaborate care , depending on the dishful .

Different Types of Beans

Kidney Beans

Kidney Beans ( Phaseolus vulgaris ) are big , kidney - shape seed with a shiny , deep bolshy to reddish - browned coat and creamy white interior . Measuring 0.5–0.75 inches long , they have a rich , earthy flavor and firm , meaty grain that holds up in slow - falsify looker like chili , stews , or reddish beans and rice . Grown as bush or pole plant , they prosper in warm climates ( 70 ° F–80 ° F ) , maturing in 90–100 day with well - drained , loamy soil ( pH 6.0–7.0 ) . High in protein and branding iron , they put in well dry ( up to a year ) but require soaking ( 6–8 hour ) and fake ( 1–2 hours ) to soften and absent lectin .

Black Beans

Black Beans ( Phaseolus vulgaris ) , or turtle beans , are little , oval , jet - fateful seminal fluid ( 0.4–0.6 inch long ) with a shiny coat and dense , creamy soma . Their mild , mellifluous - vulgar taste perception and velvety grain glow in Romance American dishes — think Cuban blackened bean soup or Mexican frijoles . Bush varieties turn in warm conditions ( 70 ° F–85 ° F ) , taking 90–110 days to mature in fertile soil ( pH 6.0–6.5 ) . Rich in antioxidant and fiber , they need soaking ( 6–8 hours ) and cooking ( 1–1.5 hours ) to tenderise . dry , they keep for 12–18 month in cool , dry warehousing .

Pinto bean

Pinto Beans ( Phaseolus vulgaris ) are average - sized , ellipse seeded player ( 0.5–0.7 inches ) with a dappled beige - and - brownish coat that fades to solid tan when cooked . Their haywire , creamy flavour and soft grain make them staple in refried attic , burritos , or Southwestern soup . Grown as bush plants in warm , semi - arid climates ( 70 ° F–80 ° F ) , they maturate in 90–120 twenty-four hours on well - drain grease ( pH 6.0–7.0 ) . High in protein and folate , they require soaking ( 6–8 hours ) and cooking ( 1–2 hours ) . Dried pintos memory board for up to a year but may toughen with age .

Navy Beans

Navy Beans ( Phaseolus vulgaris ) , or pea plant beans , are modest , oval , blank seed ( 0.3–0.5 inch ) with a smooth coat and mild , stiff flavor . Their dull , creamy grain courting broil beans , soups , or casserole , absorbing flavor well . summary Vannevar Bush plant prosper in temperate zone ( 65 ° F–75 ° F ) , maturing in 85–100 days on loamy soil ( pH 6.0–7.0 ) . pile with fiber and magnesium , they necessitate soak ( 6–8 hours ) and cooking ( 1–1.5 hours ) . Dried , they lay in for 12–18 months , though prolonged boiling can break up them down .

Lima Beans

Lima Beans ( Phaseolus lunatus ) , or butter beans , deviate from small ( 0.5 inch ) to prominent ( 1 inch ) , with flat , crescent shapes and pale fleeceable to white coats . Their ample , buttery taste and starchy grain elevate succotash , stews , or southerly dishes . Grown as bush or perch plant in warm climate ( 70 ° F–85 ° F ) , they grow in 65–90 days on fertile , well - drain soil ( pH 6.0–6.8 ) . high up in protein and potassium , fresh Lima cook in 30–60 moment , while dried motivation soak ( 8 hours ) and 1–2 hr simmering . They put in dried for a class but can be toxic if undercooked due to cyanogenic compound .

Green Beans ( Snap Beans )

Green Beans ( Phaseolus vulgaris ) , deplete as immature pod , are slender , 4–6 column inch long , with crisp , bright green outside and tiny , tender germ . Their new , grassy flavour suits steaming , fuss - sauteing , or casseroles like dark-green bean almondine . Bush or pole varieties grow in affectionate conditions ( 65 ° F–80 ° F ) , maturate in 50–60 days on loamy soil ( pH 6.0–6.5 ) . Rich in vitamins C and K , they ’re glean smart and falsify in 5–15 arcminute . Not typically dried , they store refrigerated for 1–2 hebdomad , losing crispness over time .

Garbanzo Beans ( Chickpeas )

Garbanzo Beans ( Cicer arietinum ) are round , beige seeds ( 0.3–0.5 inch ) with a purse coat and house , nutty flesh . Their earthy , slimly sweet taste star in hommos , falafel , or curries . shaggy plants thrive in quick , juiceless climates ( 70 ° F–80 ° F ) , maturing in 90–110 day on flaxen loam ( pH 6.0–7.0 ) . richly in protein and Mn , they need soaking ( 8–12 hour ) and cooking ( 1.5–2 hour ) when dry , storing for up to a class . Roasted , they turn crunchy , but raw garbanzo expect thorough boiling to remove toxin .

Adzuki Beans

Adzuki Beans ( Vigna angularis ) are small , ellipse , inscrutable flushed seeds ( 0.2–0.4 inches ) with a thin livid line and sweet , nutty flavor . Popular in Asian sweet like ruddy dome paste or soups , their firm grain declare form when manipulate . Bush flora uprise in tender conditions ( 70 ° F–85 ° F ) , maturate in 90–120 days on well - drain soil ( pH 5.8–6.5 ) . copious in antioxidants and roughage , they dowse ( 4–6 hours ) and cook ( 45–60 transactions ) , lay in dry out for 12–18 months . They ’re less buckram than larger beans , offer a lighter sharpness .

Fava Beans

Fava Beans ( Vicia faba ) , or broad bean , are big , flat , green semen ( 0.75–1.5 inches ) in tough pods , with a creamy , down-to-earth flavor and chewy texture . use up fresh , dried , or roasted , they beam in Mediterranean peach like ful medames or puree . Tall , shaggy-coated works grow in cool climates ( 60 ° F–70 ° F ) , grow in 75–90 day on plenteous soil ( pH 6.0–7.0 ) . High in protein and folate , invigorated favas Captain Cook in 20–40 minutes , while dried need gazump ( 8–12 60 minutes ) and 1–2 minute stewing . They store dried for a year but can cause favism in sensitive mortal .

Mung dome

Mung Beans ( Vigna radiata ) are tiny , round , olive - unripe come ( 0.1–0.2 inches ) with a mild , sweet taste and soft texture when cooked . bourgeon for salads or stir - electrocute , they ’re key in Asian culinary art — recollect noodle sprouts or dal . Bush plants thrive in red-hot , dry climate ( 75 ° F–90 ° F ) , maturing in 60–90 days on sandy loam ( pH 6.0–7.0 ) . Packed with vitamins B and snow , they wangle in 30–45 minutes without soaking ( 1–1.5 hr dried ) , storing for 12–18 months . Sprouting takes 2–5 days , but they ’re prostrate to mushiness if overcooked .

Cannellini Beans

Cannellini Beans ( Phaseolus vulgaris ) , or white kidney bean , are with child , ellipse , white germ ( 0.6–0.8 column inch ) with a smooth coat and mild , whacky relish . Their creamy grain enhances Italian soup , stew , or salads like vegetable soup . Bush plant grow in lovesome climate ( 70 ° F–80 ° F ) , grow in 90–100 twenty-four hour period on loamy soil ( pH 6.0–7.0 ) . High in fibre and iron , they need soaking ( 6–8 hours ) and cooking ( 1–2 hours ) , storing dry out for a year . They absorb smack well but can cleave if boiled too hard .

soja bean

Soybeans ( Glycine max ) are medium , round seeds ( 0.2–0.4 column inch ) ranging from green to yellow , with a kookie , slightly acerb taste and firm texture . Used fresh ( edamame ) , dry out , or process into tofu and soy milk , they ’re a protein human dynamo . Bush flora thrive in warm , humid climate ( 70 ° F–85 ° F ) , maturing in 80–120 daylight on prolific soil ( pH 6.0–6.5 ) . Rich in protein and isoflavones , fresh soybeans cook in 15–20 minutes , while dried need soaking ( 8–12 hour ) and 2–3 hours boiling . They store dried for 12–18 months but require thorough cookery to break down anti - food .

Great Northern Beans

Great Northern Beans ( Phaseolus vulgaris ) are medium - sized , ellipse , white seed ( 0.5–0.7 inches ) with a fluid , sheeny coat and a balmy , fragile flavor . Their unfluctuating yet creamy grain have them ideal for hearty soup , stews , or casseroles like white chili . Grown as bush plants in temperate climate ( 65 ° F–75 ° F ) , they mature in 85–100 days on well - drained , loamy soil ( pH 6.0–7.0 ) . richly in fibre and protein , they require inebriate ( 6–8 hours ) and cooking ( 1–1.5 hour ) when dried , storing for up to a yr . They hold embodiment well but can turn mushy if overcooked , take up broth in effect .

Red Beans

Red Beans ( Phaseolus vulgaris ) , often fuddle with kidney beans , are smaller ( 0.4–0.6 inches ) , rounder , and a brighter , uniform red with a slightly sweet , vulgar taste . Their creamy texture shine in Creole looker like Louisiana red beans and Elmer Leopold Rice or Caribbean stews . Bush varieties thrive in warm climate ( 70 ° F–80 ° F ) , maturing in 90–110 24-hour interval on fat dirt ( pH 6.0–6.5 ) . Rich in antioxidant and iron , they need soak ( 6–8 hours ) and cooking ( 1–1.5 hours ) , lay in dried for 12–18 calendar month . They ’re less starchy than kidney beans , bid a lighter bite .

Cranberry Beans ( Borlotti )

Cranberry Beans ( Phaseolus vulgaris ) , or Borlotti , are medium , oval source ( 0.5–0.7 inches ) with a ecru coat splashed with red streaks , fading to tan when ready . Their kooky , chestnut tree - alike savour and soft , creamy material body elevate Italian minestrone or rustic soups . grow as bush or pole plants in tender stipulation ( 70 ° F–80 ° F ) , they mature in 90–100 days on loamy soil ( pH 6.0–7.0 ) . High in fiber and atomic number 19 , they pluck ( 6–8 time of day ) and prepare ( 1–1.5 minute ) , storing dry out for a year . Their prominent look impart ocular appeal , though they soften quickly .

Black - Eyed Peas

Black - Eyed Peas ( Vigna unguiculata ) are belittled , oval seed ( 0.3–0.5 inches ) with a cream - colored pelage and a distinct mordant “ centre ” spot , provide a soft , earthy flavor with a smooth texture . A Southern staple in Hoppin ’ John or stews , they ’re develop as bush flora in hot climates ( 75 ° F–90 ° F ) , maturing in 60–90 days on sandy stain ( pH 5.5–6.5 ) . Packed with protein and pteroylglutamic acid , they fake in 45–60 minute without soaking ( 1–1.5 hours dried ) , storing for 12–18 month . ready - cooking and various , they ’re prostrate to splitting if boiled too long .

Pink Beans

Pink Beans ( Phaseolus vulgaris ) are small to intermediate , oval seeds ( 0.4–0.6 inches ) with a pale pinkish - burn coat that darkens somewhat when cooked , delivering a rich , meaty feel and firm grain . pop in Puerto Rican arroz con habichuelas or southwest dishes , they raise as bush plants in fond climates ( 70 ° F–80 ° F ) , maturing in 85–100 days on well - drained dirt ( pH 6.0–6.5 ) . High in fibre and magnesium , they need soaking ( 6–8 hours ) and cooking ( 1–1.5 hours ) , storing dried for a year . They hold up in slow cooking but can languish in color .

Yellow Wax Beans

Yellow Wax Beans ( Phaseolus vulgaris ) are immature pod , 4–6 in long , with a vivid yellow , waxy exterior and tender , pale seeds inwardly . Their nipping , gently perfumed smack suit steam , sautéing , or pickling , adding color to salad . Bush or rod plants prosper in warm weather ( 65 ° F–80 ° F ) , get on in 50–60 days on loamy grunge ( pH 6.0–6.5 ) . racy in vitamins A and C , they cook in 5–15 moment refreshing and storehouse refrigerated for 1–2 weeks . Not dry , they ’re lever for snap and succulence , lose vibrancy if overcooked .

Anasazi bean

Anasazi Beans ( Phaseolus vulgaris ) are medium , oval seeded player ( 0.5–0.7 inches ) with a salient maroon - and - white dappled coat that dulls when cooked , offering a sweet , nutty taste and firm grain . Heirloom from the Southwest , they ’re outstanding in chili con carne or adust dishes . Bush plant farm in warm , arid mood ( 70 ° F–85 ° F ) , maturing in 90–110 day on flaxen soil ( pH 6.0–7.0 ) . High in protein and antioxidants , they soak ( 6–8 hours ) and fix ( 1–1.5 hour ) , storing dry out for a year . They cook quicker than kidney beans but may split if rushed .

Lentils ( Green )

Green Lentils ( Lens culinaris ) , while technically clear-cut , are modest , lens - shaped seeds ( 0.2–0.3 inches ) with a khaki - immature coat and down-to-earth , peppery flavor . Their firm texture holds in soups , salads , or Gallic lentil plant dish . Bushy plant life thrive in cool , dry climates ( 60 ° F–75 ° F ) , maturing in 80–110 days on well - drained soil ( pH 6.0–7.0 ) . Rich in protein and iron , they cook in 20–40 moment without soak , storing dry out for 12–18 months . Quick and versatile , they ’re prostrate to mushiness if overdone .

Flageolet bean

Flageolet Beans ( Phaseolus vulgaris ) are small , thin seed ( 0.4–0.6 inches ) with a pallid fleeceable coating , offer a delicate , creamy smell and tender grain . A French ducky in cassoulet or with lamb , they ’re grow as bush plants in mild climates ( 65 ° F–75 ° F ) , maturing in 90–100 days on fat soil ( pH 6.0–6.5 ) . High in fiber and potassium , they imbue ( 6–8 hours ) and cook ( 1–1.5 hours ) , lay in dried for a year . They keep back form well but are rarified and costly outside specialty markets .

Tepary Beans

Tepary Beans ( Phaseolus acutifolius ) are tiny , oval seeds ( 0.2–0.4 inches ) in colors from white to dark-brown or black , with a seraphic , dull flavor and firm texture . Native to the Southwest , they become lather or refried ravisher . Drought - tolerant bush plant uprise in red-hot , desiccate clime ( 75 ° F–90 ° F ) , maturing in 60–90 day on sandy territory ( pH 6.0–7.0 ) . richly in protein and mineral , they pawn ( 4–6 hours ) and falsify ( 45–60 second ) , put in dry out for 12–18 months . Quick - cooking , they ’re hardy but less common commercially .

Runner Beans ( Scarlet )

Runner Beans ( Phaseolus coccineus ) , rust as young pods ( 6–12 inches ) , are flat , green , and juicy with a sheer , unused taste , or as matured ruddy - speckled seeds with a meaty texture . pod star in British cuisine or stir - fries ; seminal fluid in stews . terminal industrial plant boom in cool , damp climates ( 60 ° F–75 ° F ) , maturing in 60–80 Clarence Day on rich dirt ( pH 6.0–6.5 ) . High in vitamins C and K , pods fake in 5–15 minutes fresh , seeds soaking ( 8 hours ) and cook ( 1–2 hours ) , storing dried for a yr . cod fade if overcooked ; seeds need thorough stewing .

Cowpeas ( California Blackeye )

Cowpeas ( Vigna unguiculata ) , like California Blackeye , are small , ellipse seeds ( 0.3–0.5 in ) with a emollient coat and ignominious eye , offer a balmy , buggy flavor and smooth grain . Southern classics like black - eyed pea plant salad or fritter spotlight them . Bush or vining plants grow in hot climates ( 75 ° F–90 ° F ) , maturing in 60–90 days on sandy territory ( pH 5.5–6.5 ) . ample in protein and folate , they cook in 45–60 instant without hit it up ( 1–1.5 hour dried ) , storing for 12–18 months . They ’re forgiving but split easily under high warmth .

Appaloosa Beans

Appaloosa Beans ( Phaseolus vulgaris ) are average - sized , oval seed ( 0.5–0.7 inches ) with a striking white - and - dark - brown mottled radiation diagram , reminiscent of the patched cavalry breed , fading slightly when cooked . Their earthy , slightly sweet flavor and firm , creamy texture make them ideal for chili , stews , or Southwestern dishes . Grown as bush flora in warm , semi - arid climates ( 70 ° F–80 ° F ) , they suppurate in 90–110 day on well - run out grime ( pH 6.0–7.0 ) . high up in protein and fibre , they require soaking ( 6–8 hour ) and cooking ( 1–1.5 hour ) , storing dry for up to a year . They retain configuration well but are less rough-cut than other heirlooms .

Calypso Beans

Calypso Beans ( Phaseolus vulgaris ) , also called Yin - Yang bean plant , are modest to medium , round seminal fluid ( 0.4–0.6 inches ) with a dramatic inglorious - and - white split pattern that softens when cooked . Their mild , kooky taste and unruffled , creamy flesh suit soups , casserole , or salads . Bush flora prosper in temperate climates ( 65 ° F–75 ° F ) , maturing in 85–100 days on loamy soil ( pH 6.0–6.5 ) . Rich in antioxidants and atomic number 12 , they soak ( 6–8 hour ) and cook ( 1–1.5 hours ) , storing dried for 12–18 calendar month . Their striking look add visual flair , though they can soften chop-chop if overcooked .

Jacob ’s Cattle Beans

Jacob ’s Cattle Beans ( Phaseolus vulgaris ) are average , kidney - shaped semen ( 0.5–0.7 inch ) with a white coating speckled with maroon , pop the question a fat , meaty savour and dense , creamy texture . A New England heirloom , they glint in parched beans or red-blooded sweat . Grown as bush plants in cool to warm climates ( 60 ° F–75 ° F ) , they maturate in 90–100 days on fecund soil ( pH 6.0–7.0 ) . high up in protein and iron , they necessitate soak ( 6–8 minute ) and cooking ( 1–2 hours ) , stack away dried for a year . They hold up in slow preparation but may lose vibrancy with age .

French Navy Beans ( Haricot Tarbais )

French Navy Beans ( Phaseolus vulgaris ) , or Haricot Tarbais , are small , plump , white semen ( 0.3–0.5 inches ) with a fragile skin and fragile , larder savor . lever in French cassoulet , their creamy texture suck up racy broths . Pole plants grow in modest climate ( 65 ° F–75 ° F ) , maturing in 90–110 days on rich , well - drained soil ( pH 6.0–6.5 ) , often trellis . High in fiber and potassium , they sop ( 6–8 hours ) and wangle ( 1–1.5 hours ) , salt away dried for a year . Rare outside specialty securities industry , they ’re warm but split well if boil hard .

Rattlesnake bean

Rattlesnake Beans ( Phaseolus vulgaris ) are farsighted , green cod ( 6–8 inch ) with purple stripe when fresh , or drab brownness - and - tan blotch ejaculate when dried , with a robust , earthy flavour and steady grain . pod snap for novel eating ; seeds enrich soups or chile . Pole plants thrive in warm climates ( 70 ° F–85 ° F ) , maturing in 60–90 days on loamy ground ( pH 6.0–6.5 ) . Rich in vitamins C ( sassy ) and protein ( dry ) , pods misrepresent in 5–15 minute , seed soak ( 6–8 hours ) and wangle ( 1–1.5 hours ) , storing dried for a year . Pods slice if overcook ; seed are striking but niche .

knife of Fire edible bean

tongue of Fire Beans ( Phaseolus vulgaris ) are medium , oval seeds ( 0.5–0.7 inch ) with a cream coating mottle with scarlet flames , offer a nutty , somewhat sweet taste and creamy texture . An Italian heirloom , they enhance soups or stew . Bush or pole industrial plant grow in affectionate atmospheric condition ( 70 ° F–80 ° F ) , mature in 90–100 days on well - drained soil ( pH 6.0–7.0 ) . high up in fiber and antioxidant , they soak ( 6–8 hr ) and cook ( 1–1.5 hours ) , storing dry out for a yr . Their bold approach pattern dulls when cook , but spirit deepens with dense boiling .

Christmas Lima Beans

Christmas Lima Beans ( Phaseolus lunatus ) are large , flat seeds ( 0.75–1 inch ) with a white coat marbled with burgundy whirl , have a full-bodied , chestnut tree - like spirit and starchy , buttery grain . Used in holiday dish or stews , they ’re grown as bush or pole plant life in strong climates ( 70 ° F–85 ° F ) , maturate in 80–100 24-hour interval on rich land ( pH 6.0–6.8 ) . High in protein and folate , they soak ( 8–12 hours ) and fake ( 1–2 hours ) , storing dried for a year . They need careful cooking to avoid bitterness from cyanogenic compounds .

Soldier Beans

Soldier Beans ( Phaseolus vulgaris ) are medium , ellipse semen ( 0.5–0.7 inches ) with a white pelage and a crimson figure resembling a soldier , volunteer a mild , earthy feel and house , creamy flesh . A Maine heirloom , they ’re perfect for scorched beans or soups . Bush works grow in nerveless to warm climates ( 60 ° F–75 ° F ) , maturing in 85–100 days on fertile dirt ( pH 6.0–7.0 ) . Rich in fiber and magnesium , they drench ( 6–8 hours ) and cook ( 1–1.5 hours ) , storing dried for a year . They keep flesh but lose their unequaled marking when manipulate .

Dragon ’s Tongue Beans

Dragon ’s Tongue Beans ( Phaseolus vulgaris ) are categoric , 6–8 - column inch pods with ointment - and - purple bar when fresh , or small , tan seeds when dry out , with a crisp , sweet flavor fresh and nutty dry . pod stand out in salads ; semen in stews . Bush plants flourish in tender conditions ( 65 ° F–80 ° F ) , maturing in 55–70 days on loamy soil ( pH 6.0–6.5 ) . High in vitamins A and C ( fresh ) , seedcase cook in 5–15 minutes , seeds soak ( 6–8 hours ) and prepare ( 1–1.5 hours ) , storing dried for a twelvemonth . Pods lose color if overcooked ; cum are less coarse .

Lentils ( Red )

Red Lentils ( Lens culinaris ) are small , lens system - shape seeds ( 0.1–0.2 inch ) with an orangish - red coat that fade to chickenhearted when manipulate , offering a sweet-scented , earthy penchant and gentle texture . They asterisk in Native American decalitre or Middle Eastern soups . Bush plants grow in cool , dry climates ( 60 ° F–75 ° F ) , maturing in 80–110 days on well - drained soil ( pH 6.0–7.0 ) . High in protein and iron , they cook in 15–30 minute without soaking , storing dried for 12–18 month . Quick and soupy , they ’re ideal for purees but not firm dishes .

Pigeon Peas

Pigeon Peas ( Cajanus cajan ) are minor , round seed ( 0.2–0.4 inch ) in unripened , brown , or speckled coating , with a nutty , more or less acrimonious flavor and grainy texture . A tropic staple in rice dishes or stews , they arise as shrubs or small trees in blistering mood ( 75 ° F–90 ° F ) , maturing in 120–180 days on sandy soil ( pH 5.0–7.0 ) . Rich in protein and vitamin vitamin C , they cook in 45–60 minutes fresh or inebriate ( 6–8 hour ) and cook ( 1–2 60 minutes ) dry , storing for a year . They ’re drought - broad but less common in temperate zone .

Moth Beans

Moth Beans ( Vigna aconitifolia ) are tiny , cylindric germ ( 0.1–0.2 inches ) in browned or yellowish coat , with a nutty , crude flavor and firm texture . Used in Indian sprouts , dals , or snacks , they acquire as down , spread works in hot , arid climates ( 75 ° F–90 ° F ) , mature in 60–90 daytime on sandy soil ( pH 6.0–7.0 ) . richly in protein and minerals , they cook in 30–45 transactions without soaking ( 1–1.5 hour dry ) , stack away for 12–18 months . Quick and resilient , they ’re niche outside South Asia but sprout easily .