Hyacinth bean seeds (Lablab purpureus) grow into vigorous vines known for ornamental flowers and edible pods, leaves, and flowers, often used in Indian cuisine (called Sem, Barboti) in curries, stir-fries, and soups, requiring full sun, well-drained soil, and moisture, planted 1-1.5 inches deep, yielding tasty vegetables while also providing quick ground cover and potential traditional uses for ailments like diarrhea.