Every day is a learning experience when you start a farm. Some of the things you learn are very bad – like when we learned about pepper leaf curl virus firsthand. But others are very good, like learning about new things to eat. We’ve learned about dozens of different kinds of greens, entire new families of peppers, and explored the variation between different types of garlic. But recently we hit on what may be my new favorite ingredient: Fava Tips.
Everybody knows about fava beans, if only because of the reference in Silence of the Lambs. I’ve used fava beans in soups and as a side dish since I was a teenager making huge pots of Sopa de Habas in the kitchens of Mexican restaurants in San Antonio. Fava beans are versatile, tasty and healthy. So when Amanda proposed using them as a cover crop, I instantly agreed.
In our area fava can be planted in the fall for a spring harvest, making it ideal for weed suppression on fallow beds. As a legume, it adds nitrogen to the soil. It makes roots 2-4 feet (50-100cm) deep, holding the soil well against erosion. Each seed planted grows anywhere from four to ten stalks, waist-high or taller. Those will add much needed green stuff for our compost piles. Being an early bloomer, the flowers will attract pollinators who will hang out in our garden for the rest of the season. As a side benefit, I get lovely fresh beans. What could be better?
What could be better is what I learned about fava. The leaves and young shoots of most legumes are tasty. Snow or sweet pea tips lightly sauteed in sesame oil is one of my favorite dishes next to a bowl of ramen or spicy stir fry. So I decided to see if fava leaves were also edible. The answer from the Internet was yes. I walked out to the garden and picked a couple of leaves: very tasty.
After a couple of experiments, I have become an outright fan of fava tips. The leaves are tender with a flavor like nothing I’ve ever had before. There are hints of sweet pea, spinach, citrus, and asparagus. The stems are a little more earthy, and the flowers add high notes that tickle the nose and upper palate.
Preparation is simple. Wash gently – the leaves bruise easily. Remove any woody lower stem as it gets fibrous when older, and fertilized flowers which can be slightly bitter or ‘off’ tasting. Chop and toss with a light dressing. I used a balsamic vinegar, olive oil, and Meyer lemon for the salad in the picture. A sharp salty cheese like parmesan keeps things from being insipid.
The stems will keep on the countertop in a vase for several days, making a nice floral arrangement you can eat when you feel like it. I’ve seen recipes for pestos and sauteed fava tips as well; but haven’t gotten around to trying it since they end up getting eaten raw as fast as we harvest them.
Linda the Sulcata Tortoise also really enjoys fava tips with a side of cilantro!
