This hot weather perennial is grown to a considerable extent in the South, and in a limited way in the North. The young, tender pods are used mainly in soups and stews, although they are excellent when boiled and served hot or cold as a salad.
In the South the sowings are made in the open ground; in the North the plants should be started under glass, the seed sowed in pots, inverted sods or in other devices, so the shift to the field may be made without disturbing the roots. The planting distances depend upon the vigor of the varieties, but ordinarily 2x3 feet apart provides sufficient space. The soil should be warm and fertile. Several varieties are in cultivation. For a detailed discussion on the culture and uses of this crop, see Farmers' Bulletin No. 232.