Last modified on 28 May 2007, at 23:52

Cookbook:Broad Bean

Cookbook | Recipes | Ingredients | Vegetable | Legumes

Green broad beans, shelled and cooked

Broad beans are large fava beans, common in English, Chinese, Mediterranean, and Middle Eastern cuisines. They are eaten green in England, either green or dried elsewhere.

SeasonalityEdit

Seasonality tables|Autumn|Winter|Spring|Summer|All year
Broad Beans Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
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southern hemisphere Seasonality3.gif Seasonality1.gif Seasonality1.gif Seasonality1.gif Seasonality1.gif Seasonality1.gif Seasonality1.gif Seasonality1.gif Seasonality1.gif Seasonality1.gif Seasonality2.gif Seasonality3.gif

Broad bean plants started under glass or over-wintered in a protected location are ready for harvest in mid-spring. For normal crops the season starts at the end of spring and lasts through the summer. As the season progresses the beans grow larger and tougher and become encased in a thick outer skin, which is usually removed before cooking.

Out of season, broad beans are usually available jarred, canned or frozen.

RecipesEdit

External LinksEdit

BBC - Food - In Season - June