One of My Fava (Rite) Things
By Mary Giambalvo, Master Gardener
Many Americans identify fava beans only with the
notorious Hannibal Lecter and his Chianti.
Some gardeners know fava plants are terrific for improving soil. But, only a small percentage of us find the
leguminous delicacy on our plates at dinner.
More’s the pity. Toss some
shelled, boiled favas in a pan to sauté with olive oil and fresh garlic, and
you have a fragrant, hearty side dish.
Pour over hot cooked pasta with grated Parmigiano reggiano cheese, and
favas are elevated to an elegantly rustic main dish.
Favas (Vicia faba), or broad beans as they are called in some regions, are a
good bet to grow for several reasons.
They provide the
Fava bean seeds are available from most vegetable seed vendors. On the coast, plant them according to packet
instructions in the fall. As with most
vegetables, they prefer good friable soil, although I have had stray seeds
sprout with winter rains and grow in places I would consider downright
inhospitable. My favas reach from three
to five feet tall and a couple of feet wide.
The plants like to stay cool and will thrive through the winter in
frost-free areas. Those in frost-prone
areas should plant at the end of winter frost.
The only glitch I have encountered with favas is the sudden spring arrival of
aphids when tender shoots abound.
Determined to avoid pesticides this year, I tried spraying the plants
with water every day to keep the population down. In an act of desperation, I even wiped some
off with my fingers. A few days into the
assault, I discovered, one morning, a battalion of ladybugs had flown in to the
rescue. They stayed a couple of days and
then moved on to save someone else’s garden.
Sometimes patience is the weapon of choice.
Watch for the white flowers. Soon, pods
will appear in their place. If you think
the pods are long overdue, try pinching off the tips of the plants to encourage
the flowers to fruit. The tips, I’m
told, are edible, but I confess I have never tried them. When the pods get fat, it is time to
harvest. The beans are easy to shell,
but you aren’t quite finished. Cook the
beans in boiling water until softened and their skins are loosened. Allow to cool and then slip the tough little
skins off each fat bean. They are ready
for the olive oil, sauté or whatever recipe you conjure.
One caveat; there is a small group of people, generally from Mediterranean
backgrounds, who have a genetic deficiency that can cause a reaction to eating
favas. It would be prudent to eat them
with caution the first few times. On the
other hand, favas are popular in the Mediterranean countries and have been
eaten there for centuries.
Once the harvest is over, the plants are ready to chop and turn into the
ground. They will replenish your garden
soil and give as good as they get.
While I don’t approve of Mr. Lecter’s entire menu, I agree that growing favas
will add a pleasant variety to the spring diet, and a nice glass of Chianti is
a good choice with them.