* Edamame is a warm-season green soybean with East Asian origins that is part of the legume family.
* They are picked early, unlike mature soybeans that are dry and firm, and used for making soy products like tofu and soymilk. Edamame beans make great additions to soups, stir-fries, noodles, and salads.
* Plant edamame seeds one to two inches deep in your soil, about three inches apart in an area of your garden that receives full sun. Rows should be spaced two feet apart. For a continuous harvest, plant seeds again at least 10 days after the previous planting.
* Edamame thrives best with a soil pH of 6.0. Use compost to keep a rich soil filled with nutrients. However, as a green bean, edamame is capable of fixing its own nitrogen, so fertilizer isn’t usually necessary. Thin the superfluous leaves until your plants are six inches apart, which can help prevent overcrowding. Watered throughout the season, even after blossoming. Keep the soil moist but not overwatered.
* From seed to pod: 90-150 days. Edamame is ready to harvest when the pods are bright green, filled with plump seeds, and at least two to three inches long. When harvesting edamame, snap the soybean pods from the plant or use scissors—do not tear the edamame pods from the plant. Pods that turn yellow are overripe but can still be eaten, however, they will have more of a lima bean texture and taste.