Growing Soya bean

The soya bean has been cultivated in Japan since 3000 BC and from there conquered the world. It's now grown wherever the climate allows it. Sometimes under controversial conditions, such as the clearing of rainforests.
It owes its popularity to its high protein content, which makes it an excellent meat substitute.
In the home garden, you'll most likely grow soya beans as edamame – large-seeded varieties that you harvest green, briefly boil and salt, and eat as a snack. Some of you might also want to make your own tofu or soya milk.

Soya beans depend on a specific rhizobium bacterium that doesn't naturally occur in European soils. That's why you need to inoculate the seeds with it. Usually, a small sachet of these bacteria comes with the seeds, and you mix them in according to the instructions before sowing.

They like loose, humus-rich, deep soil, as they develop long taproots. The spot should be warm and sheltered from the wind. They prefer a mild, wine-growing climate.

There are many different varieties – some with large pods for edamame, others for oil production or tofu making. You'll need to do a bit of research depending on what you're after.

Water your soya beans regularly if it's too dry. Keep them weed-free, especially in the early stages, and loosen the soil a bit.
If the leaves turn pale, check whether enough root nodules have formed. If not, the inoculation didn't work properly and you'll need to feed them with organic fertiliser.