Victory Seeds®

Rare, Open-pollinated & Heirloom Garden Seeds

Hello, Guest | Sign In | Logout
View Shopping Cart - 0 item(s) in cart - Total $0

Victory Heirloom Seed Company - Preserving the future, one seed at a time!

"Preserving the future,
one seed at a time."

New for 2015
Vegetable Seeds
Grain Seeds
Flower Seeds
Herb Seeds
Tobacco Seeds
Bulk & Web Only Seeds
Hard Goods
Bookstore
Apparel
Themed Gardens & Kits
Composting Redworms
Custom Seed Favors
Cover Crop Seeds
Late Summer / Fall Seeds
New for 2014

Need to get serious . . . Victory Gardening.


No GMOs Here!

We are an early signer of the Safe Seed Pledge

All of our rare and heirloom seeds are open-pollinated, non-hybrid and are not treated with chemicals.


Liberal, Oregon



Recent Honors

We're a Garden Watchdog Top 5 company

We're a Garden Watchdog Top 5 company

Please rate us at:


Click here for more info on how to be rewarded for your support!

You can be rewarded for supporting our preservation work. Click here to find out how.



Home>Vegetable Seeds>Soybeans
Soybeans
Glycine max

[ Since most of these soy varieties are rare and not being grown on a commercial scale, quatities are extremely limited and we expect to sell out quickly. When we do run out of a variety you are interested in, be sure to add yourself to the waiting list.  It helps us determine demand and decide on which to grow. ]

Originating in Northern China thousands of years ago, soy is one of the first cultivated crops.  Some information indicates that it was being grown as early as 11,000 B.C. and it has been an important food crop throughout Asia ever since. Soy was domesticated, selected and bred for specific traits resulting in a huge diversity of varieties and subsequent uses.  Some of the classical foods that have resulted are tofu, edamame, tempeh, miso, natto, kinako, and tamari.

Sadly, in North America, although a huge commercial crop, soy is overwhelmingly grown in a mono-cultured farming model, using genetically altered seed (GMOs).  The resulting harvests are then primarily used in animal feed or processed into component parts like protein meal and oil to be used in manufactured "food."  See the bottom of this page for more information.

Click on a picture below for more information.

More results: [1] 2 3 Next Page
 
Aan tu bai hua lu da dou
Aan tu bai hua lu da dou
 
Amasoy Soybean<br>Sold Out for 2014
Amasoy Soybean
Sold Out for 2014
 
An Dunscaja Soybean
An Dunscaja Soybean
 
An Tu Bai chang lu dou
An Tu Bai chang lu dou
 
Aoyu Soybean
Aoyu Soybean
 
Beer Friend Soybean<br>Sold Out for 2014
Beer Friend Soybean
Sold Out for 2014
 
Bei Liang 11 Soybean<br>Sold Out for 2014
Bei Liang 11 Soybean
Sold Out for 2014
 
Belakaya Soybean
Belakaya Soybean
 
Besarabka Soybean
Besarabka Soybean
 
Black Eyebrow Soybean
Black Eyebrow Soybean
 
Black Jet Soybean
Black Jet Soybean
 
Black Pearl Soybean<br>Sold Out for 2014
Black Pearl Soybean
Sold Out for 2014
 
Blackeye Soybean
Blackeye Soybean
 
Brun Matif Rouest Soybean
Brun Matif Rouest Soybean
 
Butterbean Soybean<br>Sold Out for 2014
Butterbean Soybean
Sold Out for 2014
 
Canatto Soybean
Canatto Soybean
 
Chico Soybean
Chico Soybean
 
Crest Soybean<br>Sold Out for 2014
Crest Soybean
Sold Out for 2014
 
Dieckman Black Soybean
Dieckman Black Soybean
 
Envy Soybean
Envy Soybean
 
Fiskeby Soybean
Fiskeby Soybean
 
Flambeau Soybean
Flambeau Soybean
 
Geant Vert Soybean
Geant Vert Soybean
 
Gion Soybean
Gion Soybean
 
Grande Soybean
Grande Soybean
 
Grignon 18 Soybean
Grignon 18 Soybean
 
Hakucho Soybean
Hakucho Soybean
 
Hatsutaka Soybean
Hatsutaka Soybean
 
Hei Pi Qing Rang Soybean
Hei Pi Qing Rang Soybean
 
Hidatsa Soybean<br>Sold Out for 2014
Hidatsa Soybean
Sold Out for 2014
 
More results: [1] 2 3 Next Page


As genetically engineered varieties of soybeans have taken over the commercial market, fewer and fewer standard varieties remain available - especially to home gardeners and small farmers. We are aggressively seeking out family heirlooms or older varieties that have not been contaminated by genetic drift.

Adding soybean varieties to the list of species we are working to preserve is a project that we are very excited about.  As home gardeners are becoming increasingly interested in their personal food production, a protein source is important.  We believe that raising soybeans is a viable solution.

Since this is a relatively new project for us, please do check back from time to time as more varieties and informational material becomes available.  It should be noted that all of the varieties that we are offering are being grown and harvested by hand.  All are organically grown (little "o").  'Aoyu' is grown on a certified organic farm. 'Envy' and 'Black Jet' on our Certified Naturally Grown farm.  The remainder are from a small specialty grower who follows organic practices.  Your purchase of these soybean varieties is not only funding our seed variety preservation work, but also helping to support the small, independent seed growers we have teamed up with.

Additionally, since these are all hand produced and not from some gigantic corporate farm factory, they are naturally fairly rare and in limited supply.  Therefore, in order to get them into as many gardens as possible, as well as to further promote seed saving, seed counts per package are generally enough for a small harvest to see if you like the variety, or to grow out for seed for your next garden.

Cultivation:  Soybeans are a tender plant and should be sown after all danger of frost has passed and the soil has warmed. Planting them at about the same time as corn is a good rule.

Sow seeds about one inch deep, three to four inches apart. Although you can plant in rows, they can be planted densely and allowed to form a canopy. This will help control weed growth.

Soybeans are tolerant of drought and poor soil since they affix nitrogen in the soil as other legumes. They will, however, benefit from fertile soil.

The seeds are harvested after they fill out the pods and used in this "green" stage as you would garden peas or limas. They are tender and cook quickly.

Since soybean flowers are perfect (self-fertile) and cross pollination is almost non-existent, saving seed is easy. Allow the pods to fully develop and dry on the plants.

More Information About Traditional Soy Foods:

  • Edamame: Fresh green soybeans that are boiled (or steamed) in the pods and salted.  Click here for more information.
  • Miso: A salty, cultured, soybean-based condiment. Often used to flavor soups and sauces.
  • Natto: A fermented whole cooked soybeans. Natto is often used as a breakfast food accompanying rice.  A source of vitamin B12, often missing in vegetarian diets. See 'Canatto' for more information.
  • Soy sauce: A very common flavoring or condiment.  It is a brown liquid made from fermented soybeans.
  • Soy milk: A beverage made from ground soybeans that has been strained to remove the solids.
  • Tempeh: Whole soybeans, often combined with other grains, and fermented and formed into a solid cake. Another source of vitamin B12 for vegetarians, it is also used as a protein source.
  • Tofu: Curdled soy milk is pressed to remove much of the liquid. Tofu is also know as soybean curd and used as a protein source in recipes.