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 Soybeans help promote overall health reducing the
risk of high cholesterol, diabetes, heart disease, and high blood
pressure. Plus, the high fiber in soy helps fight colon and some
other cancers.
Edamame is an ancient Asian vegetable and is often eaten right from
the pod like peanuts. Edible soybeans are also used for making tofu,
tempeh, soy nut snacks and more. In addition to their high fiber
content, soybean’s high protein content has made them a popular meat
substitute.
Soybeans can be grown in a variety of soils and climate. They
tolerate adverse conditions but perform best in warm temperatures,
full sun, and moist well-drained soils. Add organic matter to
less-than-ideal soils to improve drainage in heavy clay soils and
increase the water holding capacity in sandy and rocky soils.
Try growing one of the edible soybean varieties such as Agate, Chiba
Green, Midori Giant, and Envy. These have a better flavor and are
more suited to your garden and recipes than field varieties.
Wait for the soil to warm for quick germination and increased
success. Grow edible soybeans in a sunny spot. Plant and care for
them the same as you would lima beans. Plant seeds three inches
apart and one to one and a half inches deep in rows 24 to 36 inches
apart. Once the plants sprout and grow, thin them out by removing
the weaker seedlings, so the remaining plants are six inches apart.
Harvest the soybeans when the pods are plump, green, rough, and
hairy. They are usually ready to harvest in 80 to 120 days,
depending on the variety. Check frequently and pick when the seeds
are fully enlarged but before they get hard. Waiting too long to
harvest the seeds reduces the flavor and quality.
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Since all the seed filled pods usually ripen at the
same time, you can pull up the whole plant and harvest the seeds
from pods while sitting on a chair in the shade.
Use edamame within two to three days of harvest for
the best quality. Store fresh edamame in the refrigerator in a
perforated plastic bag.
Cook edamame by steaming, boiling, or microwaving the pods. Allow
them to cool, then pop out the seeds to enjoy. Don’t let any surplus
go to waste. Blanche, then freeze whole pods or the seeds. Or dry
the shelled edamame in the oven or dehydrator to use throughout the
year.
Purchase seeds and carve out some space in your garden or containers
for this nutritious vegetable.
Melinda Myers has written more than 20 gardening books, including
The Midwest Gardener’s Handbook and Small Space Gardening. She hosts
The Great Courses “How to Grow Anything” DVD series and the
nationally-syndicated Melinda’s Garden Moment TV & radio program.
Myers is a columnist and contributing editor for Birds & Blooms
magazine. Her web site is www.melindamyers.com.
[Photo courtesy of MelindaMyers.com]
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