🫛 Edamame

Edamame are young soya beans in their pods, a protein-rich snack that is simple to grow in a warm, sunny summer. Early-maturing varieties bred for cooler climates crop reliably in the south and midlands, and also under cover.

The plants are bushy and compact, so they suit large pots as well as beds. Like other beans, they fix nitrogen in the soil.

Varieties to try

Maverick (early, bred for cool climates)Midori Giant (large pods)Shirofumi (sweet)Chiba Green (reliable)

Sow in individual pots or modules in May, 3 cm deep, at about 18°C. Plant out in early June after hardening off, 15–20 cm apart in a sunny, sheltered spot with fertile soil. Direct sowing is possible in late May in warm areas.

Early-maturing varieties are essential. Cover with a cloche or fleece in cold weather.

If you sow directly, wait until the soil has warmed to at least 15°C, usually late May. Cold, wet soil rots the large seeds, so cover seedlings with a cloche in the first few weeks. Sow a few extra seeds in case some fail.

Top tips

• Choose early varieties.
• Sow in pots in May.
• Plant out in June.
• Protect from cold.

Water regularly, especially during flowering and pod fill, and mulch to retain moisture. No feed is needed, as beans fix their own nitrogen. Weed carefully.

Slugs are the main problem for young plants. Birds and mice can eat seed. Stake bushy plants if windy.

Edamame plants flower in midsummer, and pod set depends on warmth and steady moisture. A black plastic mulch can raise soil temperature and suppress weeds in cooler areas. Keep an eye out for aphids on the growing tips, and spray them off with water. In windy sites, a few short canes with string around the plants stop them flopping.

Top tips

• Water at flowering.
• Mulch.
• Protect from slugs.
• Stake in windy sites.

Watch out for

SlugsMice and birdsAphidsPoor setting in cool summers

Pick pods when they are plump, bright green, about 5–6 cm long, and the beans inside are full, usually from late August to September, before the pods turn yellow. Cut whole plants or pick pods individually.

Eat quickly, since sugars turn to starch within hours. Harvest before frost.

Top tips

• Pick when plump and green.
• Cook within hours.
• Harvest before frost.
• Pick in the morning.

Boil pods in salted water for 4–5 minutes, drain and serve warm or cold, squeezing the beans from the pods into your mouth, with sea salt. Shelled beans can be added to salads, stir-fries, hummus and rice dishes.

Freeze whole pods after blanching for 3 minutes, for up to a year. Fresh pods keep for 2–3 days in the fridge.

Top tips

• Sprinkle with sea salt.
• Don't eat the pods.
• Blanch and freeze.
• Cook the same day.