Fava Beans (Broad bean, Windsor bean)
Vicia faba, variety major
Plant late winter, early spring
1-2 inches deep, 8” apart.
Used for centuries in the Middle East and Europe, this early season vegetable is gaining fans among health-conscious gardeners and eaters in the U.S. Harvested green, favas are shelled, boiled and served as a vegetable or roasted for a nutritious snack. Harvested after beans have dried, favas can be ground into a flour to make falafel.
Like peas, fava beans prefer cool, mild weather. Sow between February and March, when soil temp is at least 40 degrees. Windsor is an excellent variety with 5-6” pods containing three to five large, green shell beans. Planting in double rows will help support the large leafy plants. Harvest pods about 80 days after germination.
Many varieties of fava are used as an excellent cover crop for pulling nitrogen from the air and fixing it into the soil, adding biomass, etc.
One cup cooked fava beans contains 187 calories, 13g protein, 33g carbohydrate, 9g fiber, 1g fat.
Plant This is provided courtesy of Anne Lawrence at Storytree Farm.