I’ve been planting broad beans (also known as fava or faba beans) for many years but I’ve only recently took a real liking to it. I didn’t realise that they were the same beans that were highly processed (deep fried), available in kiosk that sell nuts and other snacks. I love those! So I thought I’d make a healthy version of those beans (when I made the connection). Last summer, I consumed many trays of roasted broad beans. It was addictive!
When autumn came and I ran out of broad beans, I decided to plant a whole patch of them. I used to plant them just as companion plants and to enrich the soil (green manure). Now it’s a different story. But what to do in the meantime, while waiting for the beans? The plants were growing nice and strong mid winter.
I discovered that the shoots (young tips) and the flowers can be eaten! Bonus winter crop! With the 20 or so plants I had, the shoots were enough for one meal. How to cook them? We stir fried them with garlic and salt and they tasted just like pea shoots. Now I can’t wait to have more 🙂
Here’s a picture of how to harvest the shoots (black line as cutting guide).