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
Pinetree Garden Seeds
Baker Creek Heirloom Seeds
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.
Oregon State University Extension
