Well, since no one has answered yet... While I grow all of these, I do not have seed to trade. They require a much longer season to ripen seed than I have in my Northern location, so I need to order seed commercially. I nearly got seed once for Saluyot (Corchorus olitorius, a.k.a. Egyptian Spinach), so I keep trying. Malungay (a.k.a. "Moringa", Moringa oleifera) requires tropical climate to flower & set seed. I traded for some once, but that seed had very poor germination. Don't know if you wanted commercial sources, but I'll list a few. The non-profit organization ECHO has seed for Malunggay, as well as Winged Bean. I've had very good germination from their seed, and they ship quickly. They also have Alugbati and Rice Bean. Kitazawa Seed Co. carries Winged Bean also, as well as Saluyot, Upo, and quite a few kinds of Sitaw. Sorry I didn't have the seeds you are looking for, I hope this helps. I do grow seed for Apalaya and Sitaw, as well as a thorny Filipino eggplant and Yellow Mungo.

Just came across this thread during a search. I've grown the winged bean from E.C.H.O (echonet.org) for several years. It is one of the few winged beans that at daylength-neutral, along with "Hunan" from Baker Creek. Both are pole varieties, and require the same support as other pole beans. Day neutral or not, they require a long, warm season to produce pods. Here in Wisconsin, I need to start them indoors as transplants... and even then, I can only get pods for a few weeks before frost. Growing dry seed is out of the question for short-season areas. Winged bean seeds are "hard", so they should be soaked overnight, and only the seeds which expand should be planted. You can improve the germination rate by filing or nicking the seed coat, to allow the water to penetrate. I'm afraid I am not a big fan of the cooked flavor, which seemed too sweet to me, almost saccharin-like. Cooked with beef, however, it was interesting. The pods are not the only part which is edible. The leaves are very high in protein as well, although I have yet to try them personally. Given that pods are not very cost-effective here, the leaves may be a better use of space. The flowers are large & quite beautiful, so this could be a good choice for edible landscaping. I finally figured out how to get this photo out of my phone!

Hi. This may sound a bit strange but I am looking for the type of dandelion seeds that are commercially grown. I guess they are bigger and less bitter(?). I am also looking for seeds from the common impatiens called jewelweed (I. capensis). I don't have much to trade with: *Chinese celery: Perhaps 20 to 50 seeds. *Winged bean: 10 seeds. Both seed types are fresh, from this year. In fact, I just dried the winged bean seeds this week.

They produced ok. The taste was not anything to write home about, though. Apparently the entire plant is edible. I plan in making a stirfry with the younger shoots tonight. I'll let you know how that went. I have never even heard of butterfly pea, but I'll try it. I can never have enough swiss chard. I heard willow leaf limas are realy good.