Fava beans (Vicia faba) are a treat in late spring and early summer. They require a fair amount of processing compared to other peas and beans, as they must first be freed from their pods, then blanched so that the waxy seed coat can be removed before the beans are eaten.  That being said, it’s totally worth it, as they have a rich flavor, and from what I’ve read seem to be quite nutritious. Folate and manganese, people. Folate and manganese. Being legumes, they’re also good for the soil.

Pods in the field, ready to be picked:

Shelled and ready to be blanched:

Ready to be eaten:

I plant fava beans in the garden proper and in the food forest, and I’m not harvesting the pods from the forest this year, in the hopes that they’ll re-seed.