Vicia faba — broad bean
Vicia faba is the botanical name for the broad bean, also known as the fava bean — a hardy legume (Fabaceae) grown for its large, buttery seeds. It is the species behind our broad bean range and one of the most rewarding members of our wider legume collection.
History & origin
The broad bean is one of the oldest cultivated crops in the world, eaten across the Near East, North Africa and Europe since the Neolithic and Bronze Ages — long before runner and French beans reached the Old World from the Americas. It was a dietary staple of the ancient Egyptians, Greeks and Romans and remains central to Mediterranean and Middle Eastern cooking today. The genus name Vicia is the classical Latin name for vetches, to which the bean is related, while faba is simply the Latin for bean.
Botanical characteristics
Vicia faba is a sturdy, upright annual with hollow square stems, grey-green leaves and clusters of white flowers blotched with black, which are followed by thick, plush-lined pods holding several large flat seeds. It is unusually hardy for a legume, tolerating cold that would kill other beans, which allows autumn as well as spring sowing. Like all legumes it fixes nitrogen at its roots, enriching the soil for the crops that follow — one reason it features among our direct-sow vegetables.
Growing Vicia faba from seed
Broad beans are sown direct, pushing the large seeds straight into the soil. Hardy types can go in during late autumn or early winter for the earliest crops, with the main sowings made in early spring. Tall varieties appreciate some support, and pinching out the growing tips once pods set helps deter blackfly and steers energy into the beans. Our vegetable growing guide covers the basics, and the vegetable sowing calendar shows the autumn and spring windows.
Ready for an early, easy crop of buttery beans? Browse the varieties below.
Related categories: Broad Bean · Legumes · Green Beans · Direct Sow Vegetables · All Vegetables
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