This Mediterranean heirloom yields gourmet, high-protein (26 g per serving!) beans that can be planted early, just after the last frost. The tall bushy plant produces 5" to 8" pods filled with quarter-sized beans that are delicious when dried and eaten as shell beans. They can also be eaten fresh, along with the young leaves that make delightful spring greens. When eaten at the shelling stage, you’ll discover why their mild flavor makes them perfect partners with many spices and herbs. Great for falafels. Reliably hardy to 15°F. 75 days. Vicia faba
Farmers of the Mediterranean region and Northern Africa have been cultivating the fava bean for thousands of years; some historians date this bean back to the Bronze Age and the ruins of Troy. Originally raised as cattle fodder, fava beans soon became a staple all over the world. Ancient tradition viewed the fava bean as a good luck symbol of sorts, as farmers would keep them to ensure a good crop next year. Housewives kept them in their pantries with the belief that this would prevent loss of the necessities of life. Though well known in the culinary establishments of Europe and a favorite in England, the fava bean is just beginning its journey to America.
Don’t forget to eat the greens! They are tender and tasty when young.
~ sowing ~
Since fava bean seeds prefer cool temperatures and can survive temperatures down to 15F, plant the heirloom bean seeds very early in spring as soon as the ground can be worked. These plants do not do well in heat, so some gardeners in warmer regions plant them in the fall for a late winter crop, overwinter them, and get another crop in early spring. Place the fava bean seeds 1.5" deep in the ground and about 6" apart, in rows about 1-3' apart. This plant can thrive in poor soil, so no fertilization is necessary. Germination usually takes place in 7-15 days.
~ growing ~
As the plants grow, keep the soil moist. As the pods develop, the plants grow heavy and may need to be supported with stakes to prevent breakage. Watch out for aphids, and immediately remove the infected parts of the plant. Fava beans have a good chance of surviving the winter in climates as cold as Zone 6.
Growing Tips: Prefers a long, cool season growing season. Sow fava beans as soon as the soil can be worked in the spring. For areas with mild winters, may be planted in fall.
~ harvesting ~
Look for shiny, thick green pods. The pods will need to be discarded and the outer husk removed from the bean itself, though smaller beans are sometimes tender enough to eat without husking. For dry beans, wait to harvest them until the pods are black.
~ seed saving ~
Varieties of lima, runner, or fava bean seeds will cross pollinate. To prevent cross pollination, isolate the plants you are saving for seed from these other varieties by at least a half a mile. Wait until the pods are black and the seeds are completely dry before removing them from the plant. Allow the seeds to dry completely before storing them in an open container or in the freezer to prevent molding. Since your saved heirloom bean seeds have not been treated and may not keep well, expect somewhat lower germination rates.
