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edamame

Edamame: Just Add Salt

in Crop Production/Grow Organic/Winter 2016
Edamame Tohya

Sue Takarangi

North Americans are a recent converts to edamame, while our Chinese and Japanese neighbours across the Pacific have enjoyed this nutrient rich food for centuries. Edamame means โ€œbeans on a branch,โ€ and unlike other soybeans they were adapted to be harvested when the seeds are green and plump โ€“ perfect for enjoying freshly steamed and sprinkled with salt.

This year, West Coast Seeds experimented with growing several varieties of non-GMO edamame varieties from Japan. They were direct seeded in late May at our location in Delta. The only attention the plants received was a watering once a week during our heat wave. In late August after walking past the plants many times, we finally parted the leaves and were surprised to find cascades of beans hanging from the branches.

The edamame are harvested by cutting the stalks of the plant, and they can be sold at market by the branch, much like those impressive stalks of Brussels sprouts. This makes harvesting a breeze and also ensures a fresh product for the customer.

Edamame is riding a wave of popularity in North America, driven by the popularity of sushi and a growing focus on health. Start a conversation at your Farmers Market with a table piled high with edamame stalks. After all, the frozen offerings found in grocery stores are no match for the sweet, buttery texture and flavour of the fresh beans.


Sue Takarangi is a customer service representative with West Coast Seeds. She has 15 years experience with organic growing.

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