Sweet and tasty broad beans or fava beans are a staple of Mediterranean cuisine. They are also known as haba verde in Mexico. When harvested very young, the whole pod can be cooked and eaten. With later harvests, the beans must be shelled. Young leaf shoots can be cooked as well. There are typically 5-8 beans per pod. Fall plantings will survive the winter and produce good spring yields. This hardy plant is a good nitrogen fixer and can be used as a green manure.
- Cool season annual
- Approx. 10-15 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- 200-250 seed count per pound.
- Maturity: Approx. 70-90 days (spring); 210 days (fall)
- Planting season: Spring or Early fall
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Cultivation: Prepare fertile, well-drained soil. Sow seeds in late spring after last frost in a warm, sunny location. For warm and mild winter climate areas, sow seeds in early fall and harvest in spring. Keep soil moist. Fertilize as needed. Plants may require vertical support.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Parboil and then stir-fry in oil with garlic. Boil beans in salty water and serve as an appetizer or add to salad. Sautée young leaf tips. Get creative and make fermented doubanjiang, and fried ikarimame, dried fava beans that are deep-fried until crunchy and sopa de habas.