Get The Most Out of Your Edamame from Backyard Eats
When It’s Ready
- Soybeans are ready to harvest when the pods become larger, plump with beans and bright green.
When It’s Too Late
- When the leaves turn yellow, or when the beans begin to outgrow the pod
- Use a pair of pruners to separate the pod from the parent plant
- You may also use your hands to gently pull the pods upwards, until they easily detach
Edamame is a type of soybean that is harvested when it is still young and tender. It has a sweet, nutty flavor and a slightly crunchy texture. Edamame can be prepared in a variety of ways, including boiling, steaming, or microwaving. It adds a nice crunch and fresh flavor to salads or stir-fries.
Store in a loosely closed plastic bag or container in the fridge for up to a week.
Cooking With Edamame
- Edamame and Vegetable Stir-Fry: Sauté cooked edamame with a colorful mix of vegetables like bell peppers, carrots, broccoli, and snow peas. Season with soy sauce, ginger, garlic, and a sprinkle of sesame seeds for a flavorful and nutritious stir-fry.
- Edamame Salad Bowl: Combine cooked edamame with quinoa or brown rice, diced cucumber, shredded carrots, and chopped fresh herbs like cilantro or mint. Dress with a tangy vinaigrette or a sesame ginger dressing for a satisfying and protein-packed salad.
- Garlic and Sesame Edamame: Sauté cooked edamame in a pan with minced garlic, a drizzle of sesame oil, and a sprinkle of sesame seeds. Cook until heated through and well coated. This simple preparation brings out the natural flavors of edamame.
- Edamame and Tomato Pasta: Toss cooked edamame with cooked pasta, halved cherry tomatoes, diced red onion, and a light lemon-herb dressing. Add a sprinkle of grated Parmesan cheese or feta for extra flavor.
- Edamame and Corn Succotash: Sauté cooked edamame with fresh corn kernels, diced bell peppers, and onions. Season with herbs like thyme or basil, a squeeze of lemon juice, salt, and pepper. This colorful and vibrant side dish pairs well with grilled meats or fish.