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Cultivation instructions & Information sheets

Traditional Methods for Cooking and Preparing Pulses

2023-12-07

Legumes are grown and eaten in nearly every country and culture around the world. Most regions and cultures have developed unique traditional methods for cooking and preparing dishes with pulses. The following provides a select insight into some of these enduring traditional practices, which continue to be employed today and have also been adopted in other parts of the world.

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Information Sheets

Cowpea

2023-11-23

Cowpeas were domesticated in Africa. They spread into Asia and Europe and were grown very long before Phaseolus beans came from America and replaced most European cultivation of Vigna beans. Cowpeas are largely cultivated in semiarid regions of Africa and Asia and are the main pulse species in several Western African countries which have the highest per capita pulse consumption in the world.

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Cultivation Instructions

Bean Customs & Traditions Around the World

2023-11-22

We invite you to discover traditions and customs related to pulses in Italy, USA, Korea, and Nigeria. What most customs across these four continents have in common is that beans symbolise good luck and prosperity.

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Information Sheets

Legumes and the Climate Crisis

2023-11-14

Legumes have enormous potential in this area thanks to unique characteristics including their ability to perform nitrogen fixation and high protein content. They can also help to improve soil fertility and biodiversity, reduce the use of environmentally damaging fertilisers, and provide humans with a more sustainable source of protein as opposed to animal products.

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Information Sheets
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Latest articles

Bean Day in Korea (2.2)

2026-03-31

In the latest episode of our Behind the Seeds series, we meet Sara from the Buggiano region of Tuscany. She shows us Fagiolo di Sorana, a very delicate bean with a thin skin. It’s traditionally cooked in a carafe and must be cooked slowly in soft water to preserve its structural integrity.

Read more »

Korea’s Bean Culture

2026-03-31

In the latest episode of our Behind the Seeds series, we meet Sara from the Buggiano region of Tuscany. She shows us Fagiolo di Sorana, a very delicate bean with a thin skin. It’s traditionally cooked in a carafe and must be cooked slowly in soft water to preserve its structural integrity.

Read more »

Experimenting with Pulse Flours!

2025-11-19

In the latest episode of our Behind the Seeds series, we meet Sara from the Buggiano region of Tuscany. She shows us Fagiolo di Sorana, a very delicate bean with a thin skin. It’s traditionally cooked in a carafe and must be cooked slowly in soft water to preserve its structural integrity.

Read more »
View all articles