Glycine max var. Shirofumi - Soy Shirofumi Edamame - Seeds

Description

• Fabaceae Fabales
• Asia
• H 0.6m x L 0.4m
•  Z8 
• Annual
• 1 packet of 20 seeds

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Details

Glycine max is mainly grown for its seeds rich in proteins

Soybeans are used as dry vegetable in soups, purees, etc., as flour for various preparations (milk, cheese or tofu, miso and tempeh, pasta, etc.), as a source of edible oil, roasted (coffee substitute), grilled (snacks), sprouts, and green vegetables (or edamame : pods cooked like a young green beans, immature seeds as peas)

Soy also has medicinal properties: Antidotes, Astringent, Diaphoretic, Laxatives, Ophthalmic, Resolvent, and Stomachic

Glycine max finds additional medicinal uses in the treatment of insomnia, snake bites, hemorrhoids, cholesterol, etc

The traditional variety Shirofumi is one of the few non-GMO and non-hybrid soybeans that is still available on the market

Originally from Japan, Shirofumi Soy is very tasty, slightly sweet with fresh hazelnut aromas and a very creamy texture, much finer and enjoyable than beans

Very vigorous, giving high yields, and disease resistant (anthracnose, viruses)

Between 2 and 6 green beans per pod, and a multitude of pods on each plant. 100-days cycle

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Cultivation

Sow the beans after soaking 24h in water, in place in late May or early June, always after the last risk of frost and in a warmed soil, full sun exposure, 1cm deep, rows spaced 80 cm, 1 bean every 10 cm in a row

Harvest at full maturity in September when the leaves fall and the pods turn brown, or in August for semi-dry beans (soy milk) or for fresh pods (edamame)