Hyacinth bean (lablab purpureus)

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Other names for hyacinth bean

Hyacinth (unspecified)
Wild Hyacinth

Synopsis of hyacinth bean

Hyacinth bean (Lablab purpureus), also known as lablab bean, Egyptian bean, or dolichos bean, is a fast-growing leguminous vine native to Africa and Asia and widely cultivated in India, China, and tropical regions for its edible pods, seeds, and leaves. While primarily known as a food crop, the plant also has a long history of use in traditional medicine, particularly in Ayurveda and Traditional Chinese Medicine (TCM), where it is valued for its digestive, anti-diarrheal, and detoxifying properties.

The seeds, when properly cooked, are rich in protein, fiber, iron, and B vitamins, and the immature pods and leaves are also eaten as nutritious vegetables. Medicinally, hyacinth bean contains flavonoids, polyphenols, and tannins, which give it antioxidant, antimicrobial, and astringent effects. It is particularly used to support digestive function, helping to relieve diarrhea, bloating, nausea, and food poisoning symptoms. It also helps strengthen the spleen and reduce internal dampness, according to TCM theory.

In modern herbal and integrative use, hyacinth bean may be included in digestive support formulations and is sometimes studied for its potential benefits in immune modulation, anti-inflammatory effects, and liver detoxification.

Historical Use
In Traditional Chinese Medicine, hyacinth bean is called Bai Bian Dou and is considered a mild, sweet, and warming herb. It is used to strengthen the Spleen, transform dampness, and relieve summer heat, often prescribed for diarrhea, vomiting, poor appetite, and fatigue, especially during humid seasons. It is also included in herbal formulas to tonify digestion and prevent food-related illnesses, particularly in the context of seasonal digestive disturbances.

In Ayurveda, Lablab purpureus is used as a nourishing food and digestive tonic, supporting Agni (digestive fire) and helping to alleviate vata-related bloating or irregular digestion. The beans are often cooked with warming spices to enhance digestibility and medicinal benefit.

In African traditional medicine, various parts of the plant are used to treat skin infections, inflammation, and respiratory conditions, and the leaves are sometimes used as poultices or teas for wound care and detoxification.

Today, hyacinth bean continues to be valued for its dual role as a protein-rich food and gentle medicinal plant, especially in systems that emphasize digestive resilience, seasonal balance, and nutritional healing. Proper preparation is important, as raw or undercooked seeds contain toxins that are neutralized through thorough cooking.

Hyacinth bean is used for these health conditions

Abdominal Pain (Traditional)
Anemia (Traditional)
Appetite (deficient) (Traditional)
Asthma (Traditional)
Blood Poisoning (Traditional)
Boils (Traditional)
Bronchitis (Traditional)
Burns and Scalds (Traditional)
Cancer (natural therapy for) (Traditional)
Canker Sores (Traditional)
Chills (Traditional)
Colds (general) (Traditional)
Colds (prevention) (Traditional)
Colds (with fever) (Traditional)
Constipation (adults) (Traditional)
Cough (general) (Traditional)
Debility (Traditional)
Diabetes (Traditional)
Diarrhea (Traditional)
Digestion (poor) (Traditional)
Dyspepsia (Traditional)
Edema (Traditional)

hyacinth bean is used to support these body systems

Blood (Traditional)
Digestive System (Traditional)
Gastrointestinal Tract (Traditional)
Immune System (Traditional)
Intestinal System (Traditional)
Liver (Traditional)
Spleen (Traditional)