The Chinese Kitchen Garden by Wendy Kiang-Spray

Author:Wendy Kiang-Spray
Language: eng
Format: epub, pdf
Publisher: Timber Press
Published: 2016-04-13T04:00:00+00:00

Glycine max

soybeans

黄豆

MANDARIN huángdòu

CANTONESE wong dao

Fans of soybeans can rely on seeing the protein-packed snack known as edamame on the menu of most Japanese restaurants. This Japanese name literally means stem bean, referring to the practice of steaming the soybean pods on the stem. Since people have learned about the health benefits and delicious nutty taste of edamame, its popularity has exploded and you can find it frozen or ready to eat in most supermarkets. My family loves to snack on a big bowl of freshly steamed and salted edamame. To eat, just squeeze one of the fat pods filled with tender beans into your mouth and discard the pod. It’s a healthful garden-to-table snack that is even better when enjoyed communally.

IN THE GARDEN Soybeans are incredibly easy to grow, and I have never had an issue with pests or diseases. Gardeners will appreciate that it is a nitrogen-fixing plant as well. When the soil has warmed to about 70 degrees Fahrenheit, sow seeds about 1½ inches deep and 6 inches apart, directly in the garden. Rows should be approximately 24 inches apart. In zones with a shorter warm season, you can start seeds indoors and transplant after soil warms to at least 65 degrees Fahrenheit. To save a step, you can also try direct sowing early soybeans such as ‘Midori Giant’ (70 days) or the great-tasting ‘Envy’ (75 days). If your plants grow very tall or heavy with many pods, just loosely tie each plant to a stake so they don’t fall over. I like to grow a lot of soybeans and planting them successively ensures we have gradual harvests over the course of several weeks.

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