Soybeans have a long and storied history. Notably mentioned in the first Chinese pharmacopoeia of the 3rd century, germinated soybeans were esteemed as a natural remedy. Scientifically known as Glycine max, and commonly referred to as “Yellow Soy,” this legume was valued for its healing properties long before becoming a staple food. Soybeans made their way to North America in the 19th century, where they’ve been cultivated extensively since the early 20th century.
For optimal grain consumption, soak soybeans overnight, then cook them for at least 3 hours to enhance digestibility. Avoid consuming them raw. Soybeans can be enjoyed hot or cold, making them a versatile addition to salads, stews, and slow-cooked dishes. They can also be transformed into soy “milk,” tofu, or tempeh, offering diverse culinary applications.
Storage: Always store in a cool, dry, and dark place to preserve their quality.
