Return to the Asian Vegetables Forum | Post a Follow-Up

 o
Edamame vs. Plain Soy Beans

Posted by jimster z7a MA (My Page) on
Wed, Apr 5, 06 at 18:00

I have some seeds of a soy variety sold as an edamame type. They were pretty expensive, I thought. I also have a big bag of soy beans bought at a good store at a reasonable price. They aren't identified as to variety.

I plan to grow some of each to see how much different they are. My aim is to grow them for edamame. Do you know what I can expect? If you don't know, do you have a guess?

Jim


Follow-Up Postings:

 o
RE: Edamame vs. Plain Soy Beans

So long as you harvest at the proper time (the window is narrow) both should produce an excellent snack for you.


 o
RE: Edamame vs. Plain Soy Beans

Good. That's what I was hoping for.

"harvest at the proper time (the window is narrow)"

Looks like successive plantings would be a good idea, to spread out the harvesting window. Or, alternatively, just one big harvest and freeze them. Any thoughts on this?

Jim


 o
RE: Edamame vs. Plain Soy Beans

I have been trialing many varieties of soybean (15-20 per year) for their edamame quality. Many Asian edamame varieties (especially black seeded) require a long season (so it is hard to save seed) and are fairly expensive.

So along with U.S. commercial varieties, I have been trialing heirlooms from Seed Savers Exchange members. While all are "edible", not all are enjoyable. Some are too mushy, or too hard, have clinging membranes, are tough skinned, bland, or have unpleasant aftertastes. The best varieties so far have been "Butterbean" (early, and very sweet), "Sayamusume" and "Shirofumi", (very large, somewhat late), "Manitoba Brown" (a very early brown seeded), and a USDA variety, "VIR 1501-40" (very tall, firm, tastes like boiled peanuts). The "Manitoba Brown" doubles as a good baking bean, if soaked overnight.

As violet_z6 mentioned, good timing is everything; pick when pods are fat, but before leaves begin to yellow. My rule of thumb has been to harvest when I see the first leaf in the row _begin_ to yellow; but if you are in doubt, cook a few pods every few days, and harvest when the taste suits you.

Edamame freeze well; I boil the pods for 5-10 minutes (or steam larger quantities), shell, rinse, and freeze. After cooking they must be cooled _immediately_ under cold running water, and shelled fairly quickly, or they will absorb unpleasant flavors from the husks... friends will help you, once they realize they get to eat some as they work :-)

I use the frozen edamame plain, in vegetarian chili, and mixed with fresh-cut sweet corn for succotash (the best ever). When re-heating, remember that they are already fully cooked; warm, don't boil.


 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!


Return to the Asian Vegetables Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Please review our Rules of Play before posting.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.


Learn more about in-text links on this page here