An old-fashioned favorite, Fava Beans belong to the Vetch family and, unlike true Beans, are frost hardy. Favas may be harvested as a green shelling Bean in about 65 days when the pods are deep green and plump, or later, as a dry Bean, when the pods have blackened and drooped. The pods are only edible when very tiny. The shelled Beans must be skinned unless eaten very young. To skin them, parboil for 1 minute, cool, then pinch them so that the Bean pops out of its skin. To shell as dry Beans, twist the pods to release them or spread the pods out on a tarp and dance on them to break the Beans loose. Store as dry Beans when you can no longer nick them with your fingernail. Fava Beans are delicious in soups, risotto, vegetable stews and as a topping for bruschetta paired with goat cheese, Garlic
and olive oil. Deer resistant.
Average seed life: 2 years.