The growing requirements for garbanzo beans and edamame are entirely different. Garbanzo prefers cool soil as stated above, and soy beans like it hot so they are planted later than most vegetables and grow quickly to harvest. Check with your state's Extension Service. Each county should have it's own Cooperative Extension Office which provides free publications and information for the asking. They will have valuable vegetable/gardening tables available specifically for your area determined by universities, and horticultural research scientists have collected data from growing those crops in your state. See how detailed these examples are: Vegetable Planting and Planning Calendar for Missouri (download the pdf) complete with spring and fall planting dates (underneath the spring planting dates for appropriate crops), how much to plant per person, etc. They can also tell you the average last frost date for your area and ideal planting times for specific crops and varieties in your area. Here is an excerpt: Just call up the office in your county. Look under the "Government" section(usually blue pages) of your phone book under "Extension".

I tried growing garbanzos once before and nothing happened by planting them in the ground. I am currently soaking them and a sprout is coming on. I am Spanish and around the turn of the century it was the staple food (with fideo noodles) of my grand parents and I guess all other people in Spain. I see that you are from Mississippi. when i was a kid a most wonderful lady from Mississippi lived next door. I loved spending time with her. She would tell me about all the plants in her yard and around her fish pond. Also, a few stories about what it was like in Mississippi in the teens and 20's. Now that I am old I realize she was a sort of best friend to me. I've kept up through the years and still at least send a Christmas card to her sons family. I live in San Jose California as did she. She was from Kosciusko and also lived in Thomastown for a while. I hope to one day go and visit her out there. Augie Gonzales

I just did this, I soaked the garbanzo beans overnight, rinsed them well, used pint jars, I had 11 jars in total, I processed them for 1 hour 15 minutes, at 15lbs (I am over 3000 feet) and took them out at around 1pm. It is now 8pm and only 6 jars have sealed the other 5 have not sealed, in fact they look like they have alot of pressure in the jars, I guess I have to wait until tomorrow? They are sitting there on the towel now. I put in 1 garlic clove in each and 1/2 teaspoon of salt. Was the problem 3" of water in the pressure canner? It seemed to me too full, the water was at the same height of the top of the jars on the bottom, I had a full bottom and 2 jars on top. What did I do wrong? My jars are perfectly new, and so are my lids. The jars that did not seal yet seem to have quite a bit more liquid than the ones that did, they all started out exactly the same. They had 1" space on the top, and they will filled 3/4 full of garbanzo beans. All my equipment is brand new, this was the first time I have pressure canned. The canner was at 15lbs and it is an All American. I do have experience with a regular pressure cooker so it wasn't a huge learning curve to use this one. After this much time do you think they might seal still? I am sure they are not, as instead of indented they are "out" dented!

interesting, I just found this quote "Garbanzo Beans - You will rarely see garbanzos or chick peas growing anywhere except in central California. There, they are planted in early spring, and the dry seeds are harvested in the summer. The plants look more like vetch than beans. Pods are short and numerous; each pod contains two or three plump seeds. The dried or commercial beans are so cheap there is little point in growing your own. Save the garden space and use it for growing snap beans." \ well I may try something eles than