(Vicia faba) The Fava Bean has been cultivated for thousands of years in the Middle East, Eastern Africa and Southern Europe. In more recent times ( the last 500 years) It’s use has spread around the world. Fava beans are hardy cold/ wet weather tolerating plants. They can be planted as early as the ground can be worked and will tolerate some frost. Fava beans now have extraordinary diversity. These mid-size favas are most likely of Ethiopian origin, The are called Bakela Favas, redundant because in the Ethiopian language Amharic baquella means..fava! These mid-sized favas are harvested dry and the seeds are soaked over night. The consumption of these favas as cooked beans is prevalent throughout the Middle East and Ethiopia. The cooked simmered beans are Foul Madamas , and are relished even for breakfast. Fast growing, possibly affected by nasty black aphids that can be controlled with an organic soap, these beans are well worth adding to cool weather growing areas. Early spring for the north, and from late fall to January in the south.