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.
Seasonality
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| Broad Beans | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
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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.
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