Soybean - Karikachi #3
70-90 days maturity. Glycine max 'Karikachi #3'. Karikachi Soybean Seeds. Heirloom, Non-GMO. Warm-season annual. Open pollinated. These high-protein nutritious legumes are frequently used throughout Asia as a staple protein source.This medium maturing variety has wide growing adaptability. Due to its high yield-to-space ratio, it is perfect for container gardening in addition to traditional methods. Karikachi soybeans are a no brainer because they have a long harvest window and produce an average of three seeds per pod! Approx 87 seeds / oz.
Soybean - Karikachi - Heirloom
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Other Common Names: Bhat, da dou, daizu, dau nanh, eda mame, hak tau, kacang kedelai, kedelai, mao dou, tai tau, thua lueang, utaw, vegetable bean, vegetable soybean, and wong tau.
How to Grow Karikachi Soybeans
Sowing too early in the season might induce thick plant growth; it is best to seed in the early summer. Warm day temperatures and cool night temperatures are vital for good results. The seeds will rot or not germinate altogether if overwatered. Keep soil moist, but not soaked, before they sprout.
After sprouting, allow for the soil to dry between waterings. Fertilize as needed when the plant appears pale; avoid high nitrogen content. Soybeans prefer a temperate climate and have no frost tolerance. These plants may need support when they get large, but are okay without it. In cooler climates, soybeans do well under frames, unheated greenhouses, or cloches. Plant next to nitrogen-hungry crops for maximum compatibility.
Harvesting Karikachi Soybeans
Harvest the pods when soybeans swell. These are perfect for eating promptly. Another option is to harvest 25-30 days later for the dry beans. To get dry beans, wait for the plant to turn brown, then completely dry it by hanging the plants upside down. Beans can be stored in jars in a cool, dry place for quite some time. After harvest, leave the roots in the ground to decay and release their nitrogen content to enrich the soil with nitrogen for other crops.
Culinary Tips
The young green pods are best steamed, boiled, or stir-fried. Blanch the fresh beans and then freeze them to store your extra harvest for a winter treat. Prepare edamame, part of traditional Japanese fare, by boiling fresh pods for 3-4 minutes in salted water. Serve them as a healthy appetizer or snack. Soybeans are rich in protein. The dry beans can be made into flour, soy milk, or soaked and boiled into soups.
Tips From Our Gardeners
“Everyone loves saving money; as one of the high-yielding varieties in our selection, I recommend Karikachi soybeans as they give you a good bang for your buck!”
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- Lara Wadsworth, True Leaf Market Writer |
Seeds Per Package
- 7 g packet - Approximately 21 Seeds
- 4 oz - Approximately 348 Seeds
- 1 lb - Approximately 1,392 Seeds
- 5 lb - Approximately 6,960 Seeds
Basic Info
| Latin Name: | Glycine max 'Karikachi #3' |
| Karikachi Soybean Color: | Pods are green with white pubescence. Green foliage and stems. White or purple flowers. |
| Karikachi Soybean Flavor: | Mild. |
Growing Info
| Days to Maturity: | 70-90 Days |
| Days to Germination: | 3-8 Days |
| Seeding Depth: | 1 inches |
| Row Spacing: | 12-24 inches |
| Plant Height: | 18-24” |
| Growth Habit: | Semi-upright bush. |
| Soil Preference: | Well-draining soil with moderate fertility, preffering a slightly acidic pH. |
| Temperature Preference: | 50-70℉ |
Other
| Plant Width: | 8-10 inches |
| Pests and Disease: | Karikachi soybeans are relatively untargeted by pests. Their biggest concern is cold temperatures and overwatering. |