Also known as “edible soybeans” or “vegetable soybeans,” edamame are commonly consumed as part of Japanese cuisine, served either as beans or in steamed salted pods, a fabulous Asian version of bar food. Due to its high protein content and increasing popularity of Asian cuisine, edamame is now available at most supermarkets as frozen pods.
The current research is being done at the University of Guelph’s Simcoe facility under the supervision of Evan Elford. He notes that this plant is sensitive to low temperatures and, like soybeans should be seeded within the first 10 days of May.
With files from Simcoe Research Station publication “New Crops, Old Challenges: Tips and tricks for managing new crops!” and the Ontario Ministry of Agriculture, Food and Rural Affairs.