Edamame (pronounced “eh·duh·maa·may”) is a soybean that is eaten green and cooked before it reaches maturity. Not to be eaten raw. The name means “the bean in the envelope”.

Edamame is also known as vegetable soybeans.

When to harvest edamame:
For edamame to be tender and sweet, they must be harvested when the pods are still green. If the plant’s leaves start to change color, turn yellow, fall off and the pods gradually turn brown and dry, you’ve gone straight through. Grains become paler, yellow, brown or black, depending on the variety. They will be harder, drier and will need to cook longer before they can be used. consumed. Their flavour will be less sweet, and the texture will be different, more floury. Soybeans can be eaten at any stage, so test them and discover whether you prefer young or more mature edamame.

How to cook edamame:
Boil soy pods with a little salt. Cook for 8 to 9 minutes. When the pods look like they’re starting to open, they’re done.

Freezing:
Edamame freezes very well, simply blanch the pods for 1-2 minutes in boiling water, cool in cold water and drain well. Freeze with or without the pod. I prefer without the pod to save space in my freezer. Once the pods have been blanched, they hull easily.

Dry soybeans:
Soybeans are left on the plants until they are completely dry. Once harvested and shelled, the grains are left to dry for a few weeks in a dry, well-ventilated place. They can then be stored in the cupboard for a very long time. Dry soybeans are used in the same way as dry beans. They can be made into a good chili or simply eaten as a salad. Before cooking, they are left to soak in water for at least 12 hours.