Fava Bean (Vica faba)
Fava beans are among the most widely cultiavted food crops in the world because they are easy to grow and are very nutritous providing lots of vitamins and mineral. Fava beans are very high in protein and they're delicious too!
Carbonised domestic faba bean remains were discovered at three adjacent Neolithic sites in Israel's Lower Galilee (Yiftah'el, Ahi'hud and Nahal Zippori). Based on the radiocarbon dating of these remains, scientists now believe that the domestication of the crop may have begun as early as 8,250 BC.
We like to eat our Fava beans by simply harvesting the beans when the seeds are plump but the hull is still green. We boil the beans for about 5 minutes and then sprinkle them with a little salt. Fava beans also make a great spread, similar to hummus, and they are a nice addition to stir-fries.
A cool-hardy crop, we grow two batches per year here in zone 7b sowing seeds in mid-August for the fall and mid-February for spring.
Origin: The parent seed of our Fava Beans come from Ospedaletti, Italy. The seaside town is just a few kilometers from the border of France and greenhouses line the hillsides facing the Mediterranean to the south. Ospedaletti has a fantastic sunny and mild climate and our friends who live there gave us seeds of their favorite Fava variety which they grow throughout the fall and winter months.
(Approximately 20 seeds per packet)
Germination Rate: 85% tested 6/25/25
Planting Instructions: Fava beans prefer cool, sunny conditions. Here in zone 7b we plant seeds in mid-August for a fall crop and in mid-February for spring. Sow 1 seed 2" deep every 8" in full sun.
