Legume
Large Seeded Fava
A tier
Large-seeded favas are the plump beans of spring markets—meaty interiors that restaurants peel to bright green cotyledons. Starch rises if left too long on the plant. Drying yields substantial stew beans. Double-peel for fine dining purees; leave skins for rustic dishes if tender. Pair with confit meats or lemony herbs. The iconic big fava experience.
Track this ingredient
Unit
Characteristics
Preparations
Double PeelPureeRustic with Skin
Traits
ButteryLarge SeedMeatyPeel CultureSpringSubstantial
History
Market gardening selected ever-larger tender fava seeds for fresh trade.
Peeled large favas became a spring fine-dining classic for good reason.