"Often called the soybean of the North". Eat the whole pod when very young, or shell mature pods and dry. These upright plants don't need support. Lovely black and white flowers attract a lot of beneficial insects. Favas do not like extreme weather, anything under 40 degrees or over 70 degrees will affect growth. Will not set pods in hot weather.
Cultivate like peas. Fixes nitrogen in the soil, but use our SIN-9400 Garden Combo inoculant if the growing bed has not had favas growing in it in the past two years for improved growth and nitrogen production. Plant very early in the spring in the South or in coastal areas, otherwise wait for your last frost date.
When pods point downward they are ready to eat. Very disease resistant. Companions are celery, savory, and strawberries. Our small "Green Manure" favas are also very tasty.
Caution: some people, usually of Mediterranean descent, are allergic to favas.
Small tender beans are tasty raw. Steam, sautee, ferment, sprout, or pure the mature seeds. Dried seeds can be ground into flour, boiled, pureed, pickled, popped, added to soups/stews, or made into tofu, miso, and nut milk. Young pods are cooked and eaten whole.
The favas in our compost section are small seeded varieties, but also are good eating. This type of fava is the nearly universal breakfast in Egypt. The Chinese ferment favas into soy sauce and tempeh.
Vicia faba / C,W/Matures 11-26/Harvest 1-3 dry/Yield 5-18/Spacing 8"