VERY LIMITED SUPPLY
This handsome, two-toned landrace of fava bean which is beige with dark-cherry eyespots is called “La Señorita’s Haba” by all the locals. It was collected in the Sacred Valley Region by Patrick Simcox and fiance Daniela. It is also a local favorite and is highly appreciated for its delicious, creamy, chestnut-like and buttery flavor! We have a very limited supply to spread among gardeners, seed artists and seed collectors. We wish we had more to offer!
Fava beans (also called Faba bean and Broad bean) are originally from Southeast Europe as well as the Middle East and also Northern Africa on the Mediterranean. During the last several hundred years, they have become an intrinsic part of the Peruvian’s everyday life in the Andean Highlands. Peru now holds the key to a treasure of wealth in the world of fava beans. The treasured fava bean is technically not even a bean at all. It is a “vetch” in the legume family Fabaceae and is more closely related to peas and lentils than beans (Phaseolus vulgaris).
Favas are a cool-season crop that generally takes 120+ days to reach maturity, depending on the variety. They produce 5 to 9 inch long seed pods that contain 4 to 6 big flat seeds. The wide, flattened appearance of the seeds most likely gave the beans their other common name, “broad beans.” They are also commonly known as horse bean, field bean, pigeon bean and English beans around the world.
The best time to plant this crop depends on the climate zone in which you live. Fava beans do not like hot temperatures. Unlike snap beans, they will not flower and set pods in too warm of temperatures. The optimal growing temperatures would range between 40°F and 76°F. However, fava beans can even take temperatures down to 16°F without winter-kill, so they definitely are cold hardy! In fact, fava beans have been known to germinate at 36°F, suggesting that they really do LIKE the cold weather. For middle and Southern U.S. They can be handled much the same as snow peas. Planting in late winter or very early spring can help. Because some varieties are long-season, starting indoors and transplanting when springtime conditions are suitable can provide a jump start and get a crop set on before the heat sets in!
Fava beans are eaten fresh or dried, toasted, boiled, roasted, stewed, in soup and more. Favas are one of the main ingredients of the famous "Pachamanca, a traditional meal of Peru. Fava's are very healthy because they are high in plant protein and dietary fibers, plus essential vitamins and minerals.