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Growing Chiba Green Soybean Beans in the Vegetable Garden

Chiba Green soybeans are best planted directly in the ground, as soybeans generally do not transplant well. You’ll want to plant the seeds about 1 to 1.5 inches deep in the soil. The ideal soil temperature for germination is around 60 F to 70 F, so wait until the soil has warmed in late spring to early summer before planting. When planting, space each seed 4-6 inches apart within rows. The rows themselves should be spaced 18-24 inches apart.

Soybeans like Chiba Green require consistent watering, especially during flowering and pod formation. Aim to keep the soil evenly moist but not soggy. In the early stages, water regularly to keep the soil from drying out, as young plants are especially vulnerable to drought stress. As the plants mature, you can reduce watering slightly, but ensure they get extra water during dry spells or if you notice the plants wilting.

To encourage this, you may want to inoculate your soybean seeds with a soybean-specific inoculant before planting, especially if soybeans haven’t been grown in the area before. This helps establish the bacteria needed for nitrogen fixation.

Harvesting Chiba Green Soybean Beans

Chiba Green soybeans are primarily grown as a shelling variety, meaning they are harvested for the immature seeds inside the pods. Harvesting typically occurs when the pods are plump, green, and the beans inside are fully formed but still tender. To know when to harvest, look for bright green pods and feel full when you squeeze them. The beans inside should have filled out the pod but still be soft and edible. Avoid waiting too long, as the pods will start to yellow, and the beans will become hard and starchy, losing their sweet flavor. After harvesting, the beans should be cooked or blanched and frozen soon after to preserve their fresh flavor.

About Chiba Green Soybean Bean Garden Seeds

The Chiba Green soybean was developed in Japan, specifically in the Chiba prefecture, an area known for its agricultural innovation. This variety was bred for its superior eating quality as edamame, a popular snack in Japanese cuisine.

Chiba Green soybeans are primarily used as edamame. They are typically steamed or boiled in their pods and sprinkled with salt before being eaten as a snack or appetizer. The beans can also be shelled and added to salads, stir-fries, or blended into dips and spreads.

Chiba Green soybeans are packed with nutrition. They are an excellent source of plant-based protein, making them a great option for vegetarians and vegans.

Alternate names: Bhat, da dou, daizu, dau nanh, edamame, hak tau, kacang kedelai, kedelai, mao dou, tai tau, thua lueang, utaw, vegetable bean, vegetable soybean, and wong tau

Tips From Our Gardeners

"As a legume, soybeans help fix nitrogen in the soil, reducing the need for chemical fertilizers and improving soil health for subsequent crops. This makes them an environmentally friendly option in crop rotation systems."

- Lara Wadsworth, True Leaf Market Writer