The beans were first cultivated around 4800 BC near Sicily, Italy. The famous Roman family of Fabius derived their name from faba which is Latin for fava.
Plants are fall or winter sown and grow with great vigor on sturdy stalks to a height of up to 4' feet, with heavy yields of six to eight inch pods that produce large succulent green beans that can be eaten fresh or grown to maturity and are used in a variety of dishes. Young pods are succulent enough to be eaten whole and baby leaves are quite palatable as well and can be prepared and eaten like spinach. The inner beans range in color from pale green and gold to deep purple and when dried, can be ground into a meal similar to cornmeal for making bread. Winter hardy.
A key ally in sustainable soil and nutrient management.