This early maturing soya bean’s seeds turn black when fully cooked and are rich in antioxidants. It has a silkier texture, and sweeter flavour than many other varieties. The bushy 60cm tall plants were very productive in our trials, producing pods with two to three seeds each, that are held aloft for easy harvest. The pods keep fresh for ages if briefly blanched and then frozen. Our soybean seeds are authentic from Japanese breeding and are non-GMO. Soybeans are easy to grow, easy to harvest, and nutritious to eat.
How To Grow, Timing: Direct sow in late spring, once the soil has warmed up. Cold,
damp soil can result in rotted seeds and poor germination. Optimal soil temperature: 21-32°C .
How To Grow, Starting: Do not pre-soak soya bean seeds. Sow seeds 2-5cm deep, 5-10cm apart, in rows 60cm apart. If the weather is too wet, seeds can be started indoors in pots and carefully transplanted a few weeks later. For a longer harvest,
plant at 3 week intervals. Germination takes 8-16 days, depending on conditions.
How To Grow, Growing: Ideal pH: 5.8-6.2. Well drained, warm soil is best. Raised beds help with both drainage and warmth. Use 1 cup of balanced organic fertilizer for every 3m of row. Too much nitrogen in fertilizer or manure is often the cause of poor pod set and delayed maturity. If beans flower but do not set pods, the cause can be zinc deficiency. Try spraying the plants with kelp based fertilizer.
How To Grow, Harvest: Pick pods that are in the middle of the plant as soon as they start to fatten up. By mid-September, you can pull up the whole plant and pick the remaining pods at your leisure.
Matures in 80-85 days.
Approx: 40 seeds
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