Edamame (Edible Soybean, Mao Dou)

Edible soybean, called Edamame in Japan and Mao Dou in China, is grown mainly to harvest the young green-shelled beans for vegetable uses, but not for the matured soybean crops. Plants grow best in warm climates but poorly in cold conditions. Soybean seed germination is relatively sensitive to water content in soil. Seeds can be easily rotted and fail to germinate if overwatered or soaked. Keep soil only moist but not soaked during the germinating period. Edible soybean produces clusters of pods with green beans. Pick the pods when they are plump but still green. All pods on the plants are harvested at the same time. It is suggested to start seedings at several different times, so you can have continuous harvests of Edamame beans.

How to cook Edamame: Boil the pods in the unsalted or salted water for 10 minutes and then shell the beans inside, simply by squeezing beans out of the pods, for eating. This is the Japanese way to enjoy Edamame soybeans, excellent for snacks and appetizers. The cooked or uncooked pods can be stored in the freezer for later uses. In China and other areas, the shelled raw edible soybeans are cooked with meat or mixed with other vegetables for various dishes. Beans are very tasty and delicious.

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Edamame (Edible Soybean Early Hakucho)
Edamame (Edible Soybean Early Hakucho)

Dark green pods. Very productive.

Edamame (Edible Soybean), Green Legend
Edamame (Edible Soybean), Green Legend

Dark green pods. Very tasty and delicious.

Edamame (Edible Soybean), Taiwame
Edamame (Edible Soybean), Taiwame

Very tasty and sweet. Suitable for subtropical climates.

Edamame (Edible Soybean), Late Giant Black Seeded
Edamame (Edible Soybean), Late Giant Black Seeded

Large black seeds. Very popular in Japan.

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