Gaia Soybean is a compact, early-maturing edamame type valued for its tender pods and striking bicolour seeds when dried. Plants produce plump, bright green pods that are best harvested at the full, glossy stage for the classic edamame flavour. When left to mature fully, the pods dry down to reveal distinctive green-and-black seeds suitable for storage and dry-bean use.
The plants grow to a manageable height, forming a dense canopy that naturally shades the soil and reduces weed pressure. As a legume, Gaia Soybean forms nitrogen-fixing nodules along its roots, contributing to soil fertility within a broader crop rotation. The variety performs well in warm, well-drained soils and thrives during the longer days of midsummer. Because soybean flowers are largely self-pollinating, this variety is suitable for home-scale seed saving.
Gaia can be used as both a fresh vegetable and a dry bean. Harvested young, the pods offer a sweet, nutty flavour with a firm yet tender texture. Harvested dry, the beans can be stored long-term and used in a wide range of dishes.
Culinary Uses & Recipe Ideas
Edamame-Style Snacking
Harvest pods when they are full, green, and slightly fuzzy.
Blanch for 3–4 minutes in salted water, then cool.
Toss with sea salt, garlic butter, tamari, sesame oil, or chilli flakes.
Soups & Stews (Dry Beans)
Cook dried Gaia beans until soft and add to:
vegetable soups
noodle broths
barley and bean stews
hearty winter bowls
Their mild flavour absorbs seasonings well.
Soybean Hummus
Blend cooked beans with:
tahini
lemon juice
garlic
olive oil
smoked paprika
This creates a smooth, protein-rich spread.
Stir-Fries & Rice Bowls
Use shelled edamame in:
fried rice
noodle dishes
grain bowls
sesame-soy sautéed vegetables
Soy Milk & Tofu
The dried beans can be soaked and blended to make homemade soy milk.
The resulting milk can be turned into tofu with traditional coagulants.
Protein Add-In
Shelled edamame can be tossed into:
salads
pasta dishes
cold grain salads
wraps and lettuce rolls
Reviews
There are no reviews yet.