Soybean

Soya comes from Asia. From the Fabaceae family, it has conquered European palates and can be eaten both raw and cooked. Its young shoots accompany all salads. Its seeds are appreciated for aperitifs and its "milk" is a substitute for that of our cows. A traditional element of Chinese cuisine, it is also eaten cooked with pork, chicken, shrimp or beef. There are many varieties of soybeans, from black to green, the best known being yellow soybeans. Rich in protein, it is easy to grow.

Soybeans can be sown directly in the ground. It should be planned for mid-April in the sowing calendar (the soil temperature should be at least 10 degrees). It is sown in stacks of three to four seeds in a three centimetre deep furrow with a distance of 50 centimetres between each plant. Moistening the seeds before sowing speeds up germination. The plant adapts to all types of soil. Good sunlight is essential for its growth.

This herbaceous plant, like lentils or peas, enriches the soil. Ridging and hoeing are necessary to ensure a good harvest. Water is essential during the hot summer months. Soybeans can be harvested three months after planting to be eaten fresh, and one month later to have dry pods.