Also known as the fava bean. Among the most ancient plants in cultivation and one of the easiest to grow.
Similar flavour to peas but nuttier with a robust earthy taste. Herbs such as garlic, chilli, chicory, sage, thyme and savory all partner well with Broad Beans. Simply boil, mash, or puree to spread on crostini. Add to spring stews and soups. A great versatile winter growing bean.
Low in saturated fat, cholesterol and sodium. A good source of dietary fiber, protein, phosphourus, copper, folate and manganese. This bean can be used fresh or dried. Immature pods can be steamed and served whole. Dried beans are ground and spiced as the basis for falafel mix. Medicinally Broad Bean flowers are used in the treatment of coughs, kidney and genital complaints. Externally, they are used as a poultice for skin inflammation, warts and burns.
Prefer a sunny position in fertile soil. Excessive amounts of rich manure will lead to leaf growth rather than bean production.
Broad beans need to be staked or supported. Harvest beans after approximately 85 days. Regular applications of Seasol and Powerfeed to keep the plant healthy and producing well.
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