(Vicia faba) One of the oldest cultivated plants, fava popularity is on the rise! Wonderfully nutritious and delicious, they can be found in everything from elegant to rustic seasonal preparations on the tables of food lovers everywhere. Fall planted, they are one of the culinary harbingers of the spring harvest season, beginning to mature in mid-May, and are excellent in dips, stews, braises, on the grill... Spring plant in April-May for July harvest. Plants grow to about 30”+ and are heavy yielding, though the beans take some time to size up even once the pods are full size. Harvest as fresh shelly until the leaves just start to yellow. For dry beans, pods or whole plants can be pulled for further drying once leaves have browned and fallen off. While a bit of a labor of love to prepare, most will agree they are certainly worth the effort. Also, fava greens! I don't know how we have only now just dicovered that they are delicious, tasting like a cross between spinach and pea shoots. Pick them young (the top 4-5") and add to salads, scrambled eggs, soups, quiche, pesto...And please remember the captivating, thick and buttery edible flowers. On top of all this favas are of course a wonderful cover crop. There are so many reasons to love them. Aquadulce produces huge yields of uniformly long pods and large beans.
80 days. UO
Packet: 20-25 seeds