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edamame

Soyliciously Strong!

By Beet 2025 06 June

 

 

 

Although sticks and stones in the garden might break our bones, Glycine max, may actually make them more resistant.

Edamame (derived from the Japanese words eda, meaning “stems or branches,” and mame, “beans”) is a member of the Fabaceae family. Its name refers to harvesting the entire plant of “beans on branches” with immature pods intact. Given their fuzzy pods, in China they’re known as Mao Dou, which means “fur peas.”

Immature Edamame have been consumed for thousands of years. First in their native land China, then as they were introduced to Japan around 1400 BC, they served as a vegetative protein-rich food source before the 18th century beef importation. In 1960, boiled Edamame became Japan’s go-to snack with beer. Refrigeration made extended storage possible for the beans as well as the beer! Containing the amino acid methionine, Edamame is rumored to prevent hangovers. Although never scientifically proven, beans and beer are readily consumed together at Japanese bars and sushi establishments even to this day.

Despite being a longtime meat alternative in Asian regions, it wasn’t until the 1980’s (after the 1960s TV miniseries Shogun depicted it with beer and Saki) that Edamame became popular in the US. We didn’t know what we were missing! We are fortunate Edamame came to the US. It’s among the highest complete-protein meat-alternative vegetables that we have. Edamame contains all amino acids, and is high in fiber, potassium, magnesium and iron. The FDA endorses its many health benefits including lowering blood cholesterol, reducing coronary disease, diabetes and more.

Aside from incredible health benefits, the flavor of Edamame is delightfully addictive. It has been described as the “fifth taste” (alongside salty, sweet, sour and bitter), and is also called “umami.” Edamame has a long-lasting tongue-coating rich and meaty taste. There’s nothing quite like it. Flavor is usually stronger in soy-based fermented foods such as miso, tempeh, shoyu and natto. However properly prepared Edamame has the same chewy, al dente quality.

So why cultivate Edamame beans? Although readily available frozen, you’ll rarely find them fresh. There is nothing tastier than those harvested from your own garden. Growing like most bush beans, Edamame requires no staking and can reach 12-18” high. Along with legume-rich protein, they’re also supreme nitrogen fixers for feeding the soil. They can be sown indoors (one seed per cell in six packs filled with moistened potting soil) 3 weeks before last killing frost. Select the shortest maturing variety (10 weeks) for immature Edamame beans. Once sprouted, about 1-2 weeks, leave seedlings beneath lights until frost danger has passed.  Acclimate about a week outdoors before planting about 6” apart in rows 12” apart.  Mulch generously and water regularly as they’re not drought tolerant.

After furry-green-pods are about 3-5” and plump with 2-3 beans in late summer, it’s time to harvest before they fully mature. This can be achieved two ways: either pull out the entire plant or cut plant stems at the soils surface so the nitrogen-fixing root-nodules can also nourish the soil. Either way, Edamame will feed you with its beans!

Once harvested, remove pods. Dump in simmering water or steam for 5-8 minutes. Squeeze pods to release beans that are ready for eating: toss in salads, soups, stir-fries, or noodles. You can also chop and blend them with other legumes for plant-based burgers, or puree for hummus, pesto, and other spreads or scrambled eggs.

Soylicious! So why not start some soon?

Resources:

Encyclopedia Britannica

https://www.britannica.com/topic/edamame

Specialty Produce

https://specialtyproduce.com/produce/Edamame_Shelling_Beans_17810.php

Old Farmer’s Almanac

https://www.almanac.com/plant/edamame

Tips:

Uncooked Edamame in their pods can be refrigerated for 2 weeks.  For longer storage, boil or steam pods, pop the beans out and freeze them.

Sources for Short Season Edamame Seed:

Victory Seed Company

https://www.victoryseed.com

Pinetree Garden Seeds

https://www.superseeds.com

Baker Creek Heirloom Seeds

https://www.rareseeds.com

Edamame Hummus Recipe:

2 cups shelled/cooked Edamame

1/2 cup frozen petite peas, thawed

4 cloves of garlic, peeled

2/3 cup coarsely chopped cilantro, loosely packed

1/8 teaspoon sea salt

1/4 teaspoon Chipotle Tabasco (or more to taste)

3 tablespoon key lime juice

1/4 cup extra virgin olive oil

1/4 cup unsalted shelled pistachio nuts

Put all ingredients in a blender or food processor and blend until a paste forms. Stir down if necessary to get it all mixed in. Use as a dip, spread for sandwiches, atop grilled fish, veggie burgers, mixed in egg salad or wherever you want a soylicious kick to your spread addition!  Keeps about 1 week refrigerated or can be frozen.

 

 

Sticks and Stones…

By Beet 2023 06 June

While sticks and stones may break our bones, Glycine max, may strengthen them.

Edamame (derived from the Japanese words eda, meaning “stems or branches,” and mame, meaning “beans”) soybeans belong to the Fabaceae family. The name “edamame” roughly translates to “beans on branches” since the entire plants are harvested with immature pods intact.

In China they’re also known as Mao Dou, meaning “fur peas” because of their fuzzy pods. 

Immature edamame soybeans have been consumed for thousands of years (native to China, later introduced to Japan around 1400 BC) as a protein-rich vegetable food source.

In Japan, edamame is commonly served with beer, like serving beer and peanuts here in the states. Although never proven, edamame was rumored to prevent hangovers because it contains the amino acid methionine. It has been a longtime meat alternative in Asian regions. It wasn’t until the 1980s — after Shogun (a popular 1960’s TV miniseries) – depicted it with beer and saki — that edamame became popular in the US.  We didn’t know what we were missing.

We’re fortunate edamame came to the US. It is a complete-protein vegetable, meaning it contains all nine essential amino acids. It is also high in fiber, potassium, magnesium, and iron. The FDA has endorsed its many health benefits, including lowering blood cholesterol, reducing coronary disease, diabetes and more.

Aside from its incredible health benefits, edamame’s taste is delightfully addictive. Their flavor is enhanced by “umami”, often called the “fifth taste” (the others are sweet, sour, salty and bitter).  Umami has a long-lasting, tongue-coating, meaty taste that often causes salivation.  There’s nothing quite like edamame.

Although its flavor is stronger in soy-based fermented foods such as miso, tempe, shoyu and natto, properly prepared edamame has the same chewy (al dente) quality.

So why cultivate them?  Although readily available frozen, you’ll rarely find them fresh.  There’s nothing tastier than those harvested from your own garden.

Edamame plants grow 1’ to 3’ high and generally do not require staking. As with most legumes, they’re also supreme nitrogen fixers for feeding the soil.

Sow indoors (one seed per cell in six packs filled with moistened potting soil) to get a head start on harvestable crops.  Since day length is critical to flowering and production of beans, select varieties with a shorter length of time to maturity.

Once sprouted in about 1 to 2 weeks, leave seedlings beneath lights until frost danger has passed. Acclimate for about a week outdoors before you plant them about 6” apart in rows 12” apart. Mulch generously and water regularly as they’re not drought tolerant.

After 3” to 5” furry pods fill out with 2 to 3 plump beans in late summer, it’s time to harvest them before the beans mature and get tough. This can be achieved two ways:  Pull out the entire plant which will feed you with its beans or cut plant stems at the soil’s surface so white nitrogen-fixing root-nodules can nourish the soil.

Once your “beans on branches” are harvested, remove the pods to dump in simmering water or steam them for 5 to 8 minutes.  Squeeze pods to release beans that are ready to pop in your mouth.  Delicious!  So why not start some soon?

 

Resources:

Encyclopedia Britannica

https://www.britannica.com/topic/edamame

Specialty Produce

https://specialtyproduce.com/produce/Edamame_Shelling_Beans_17810.php

Old Farmer’s Almanac

https://www.almanac.com/plant/edamame

 

Seed Sources:

Victory Seed Company

https://victoryseeds.com/search?q=edamame&options%5Bprefix%5D=last

Pinetree Garden Seeds

https://www.superseeds.com/pages/search-results-page?q=Edamame

Baker Creek Heirloom Seeds

https://www.rareseeds.com/catalogsearch/result/?q=edamame

All have short season edamame seed including Tankuro, and Envy.

 

Recipe:

Edamame Hummus

1 cup cooked edamame soybeans

2/3 cup frozen petite green peas, thawed

8 oz organic tofu (firm style)

4 large cloves garlic, peeled

½ cup chopped fresh cilantro

3 tablespoons extra virgin olive oil

Juice and zest from one organic lime

1 teaspoon green Tabasco sauce

1/8 teaspoon sea salt

Put all ingredients in a food processor or blender and process by pulsing on and off.  Use spatula to push mixture down then continue pulsing until mixture is pureed.

Makes about 2 cups

Keep in refrigerator for about 1 week.  Great on tortilla chips, crackers, bread, sandwich or wrap filling, topping for eggs, and fish.

 

Tip:

Edamame in their pods can be refrigerated for 2 wks.  For longer storage, boil or steam, pop from pods and freeze.