The Temperate Database is in the process of being updated, with new records being added and old ones being checked and brought up to date where necessary. This record has not yet been checked and updated.
Common Name: Glycine Pea
Glycine tabacina is a Perennial Climber
It has edible uses.
E. Asia - China to Australia in all the mainland states except Northern Territory.
We have almost no information on this species and do not know if it will be hardy in this country. It is hardy to at least -7°c in Australian gardens[
], though this cannot be translated directly to British gardens because of our cooler summers and longer, colder and wetter winters.
Plants are likely to need a well-drained soil and a warm sunny sheltered position.
This species has a symbiotic relationship with certain soil bacteria, these bacteria form nodules on the roots and fix atmospheric nitrogen. Some of this nitrogen is utilized by the growing plant but some can also be used by other plants growing nearby[
Root - raw or cooked. Said to have a liquorice-like flavour, it is chewed by the Australian Aborigines[
]. Starchy but very fibrous and with no noticeable flavour[
Pre-soak the seed for 12 hours in warm water and then sow in early spring in a greenhouse. The seed should germinate within two weeks at a temperature between 12 - 16°c[
]. When they are large enough to handle, prick the seedlings out into individual pots and plant them out in late spring or early summer, after the last expected frosts.