For a little grown vegetable Soya are an easy and attractive crop to grow.
Sow in a propagator or into warm soil May or June if sowing direct outside.
Plant in well-drained, moist rich soil, 6 inches apart. Keep well watered, particularly as pods are setting.
You will get 3-4 beans to a pod but you get lots of hairy self pollinated pods at the top of the plant.
Plants are virtually pest and disease free.
How to Use Your Soya Beans
You can pick pods whilst beans are still green and boil them in the pods with salt. Butterbean & Envy are good varieties for this purpose available from organicseedsonline.com
Shelled the green beans can be treated like broad beans
When pods turn brown harvest the dry beans and they can be stored in an airtight container. Soak them for 12 hours before using.
Good varieties include Ustie, Butterbean and Elna.
Commercially grown Soya is often GM but produces oil, Soya milk, Bean Curd or Tofu and can also be fermented to make Soya sauce.
Azuki beans are a hairy annual similar to Soya beans. They have yellow flowers and longer pods.
Daizu is the Japanese Soya rich in oil and protein. Flowers are violet or white and pea shaped.
Miso is a bean paste made from Soya beans rice and salt.
Tofu is an easily digested protein made from soaked and curded soya beans.
Natto is fermented Soya beans often eaten at Japanese breakfasts.