- We sow favas in the fall for fresh eating in the late spring, before the spring-sown beans are ready to be harvested. Usually we suggest shelling the the beans for the buttery fave bean inside, but the young beans can be eaten whole and sometimes we enjoy eating the fava leaves too.
Eat your fresh favas as soon as possible. If you need to store them, keep them in a paper or open zip-top bag in your refrigerator for no more than 3-4 days.
Fava Beans are a good source of Dietary Fiber, Protein, Phosphorus, Copper and Manganese, and a very good source of Folate.
- Favas — also known as Windsor beans, English beans, horse beans and pigeon beans — have long been diet staples in Asia, the Middle East, South America, North Africa and Europe.
- These ancient beans are one of the oldest cultivated plants and among the easiest to grow.
- They can be a lot of work!! But are well worth the effort. First, you string and shuck the beans, then parboil them before removing from a waxy coating.
- There is a hereditary condition, Favism, which causes an allergic-like reaction to fava or broad beans. Those with this disorder can develop hemolytic anemia by eating the beans, or supposedly even by walking through a field where the plants are flowering.