This late maturing soybean has a very sweet flavor. For fresh eating or edamame, the immature beans are harvested when bright green with splotches of purple. The pods can be left on the bush to mature for dried beans that have a black seed coat with green interior. These are used to make numerous Asian bean dishes. Prized in Korea for its health benefits.
- Warm season annual
- Approx. 15-25 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- Maturity: Approx. 100 to 130 days to maturity
- Planting season: Late spring
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Cultivation: Prepare fertile, well-drained soil. Sow seeds in spring/early summer after last frost in a warm, sunny location. Seeds will rot or fail to germinate if overwatered or soaked. Keep soil moist but not soaked during the germinating period. Fertilize as needed. Warm day temperatures (75-85°F) and cool night temperatures are important for best results. For fresh eating, harvest when the leaves have changed from bright green to a slight yellowish-green color. For dried beans, leave on the bush until pods have dried. No staking.
|Soil temp above 58°F
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Use for Chinese douchi, which is known as fermented black soybeans or Chinese fermented black beans. The black soybeans are fermented then salted. Use dried beans in soups and over rice. Delicious prepared as edamame, a traditional Japanese treat, by boiling fresh pods for 3-4 minutes in salted water and serve them as an appetizer. Blanche fresh beans and freeze to store your extra harvest for winter eating.