Edamame soybeans' flavor is nutty, buttery and truly irresistible fresh from the garden and they pack top nutritional value. Cook them quickly, right in their pods for appetizers and snacks or use like fresh beans in any recipe. Seeds are imported from Japan, where edamame are a long-standing favorite. These widely adapted 2' tall bush plants offer consistently high yields of large 3" - 3½" green pods with 3 - 4 plump and tasty beans per pod.
While Renee's Garden seeds are not all certified organic, they do not sell treated or GMO seeds and have signed the "Safe Seed Pledge.”
Planting & Care
Planting: In Spring, once the weather is warm and night stay securely above 55°F (13°C), sow in well-worked, fertile soil in full sun. Plant seeds 1" deep and 3" apart in rows 2' apart. When seedlings are several inches tall, thin to final spacing of 6" apart. Make several sowings a few weeks apart until the end of June or early July to provide successive harvests.
Growing: Edamame is easy and reliable to grow, but wait until weather warms before planting; cold and/or wet conditions prevent good germination. If first sowing comes up unevenly, replant right away; new seedlings catch up quickly. Be sure to thin to final 6" spacing for best pod production. Birds are often attracted to young bean seedlings, so watch carefully and protect with netting or floating row cover if necessary. Avoid cultivating plants when wet.
Harvest & Use: As edamame ripen, the beans well in the pods. Pick promptly when pods are plump and beans are almost touching each other inside the pods, but before the pods turn yellow. When ripe, harvest is concentrated over a short period. To prepare, cook unopened pods in a large pot of boiling salted water for 2 - 4 minutes or just until the beans in pods are tender. Drain and serve hot or cold, sprinkled with coarse salt to taste.