IN SEASON:

Official Tasting Notes provided

by George McIvor, Chairman of The Master Chefs of

Great Britain

The humble and often disregarded broad bean has a surprising history of medicinal and culinary benefits. Broad beans are also known as fava beans but are not a bean at all but related to the pea family. The name broad bean refers to the large flat seeds in the pod. They are known for their nutty flavour and creamy texture.

Broad beans are a nutritional powerhouse, high in protein and fibre, an excellent source of folate and a good source of other B vitamins. They also contain something special - the chemical L-dopa, which helps to increase dopamine levels in the brain and can help to reduce the symptoms of Parkinson’s, such as tremors, stiffness, and difficulty with movement.

There is evidence to suggest that broad beans have been cultivated since as far back as 4500 B.C. in the Middle East. This makes them one of the oldest known cultivated crops, and a staple of many diets in the region for thousands of years.

Young, tender pods can be consumed whole, as green beans. More commonly, the beans are extracted from leathery pods and used for the preparation of risottos, salads, stews, soups, and dishes made of lamb, poultry and seafood.

Waste Not Want Not

Don’t let any leftover broad beans go to waste. Enjoy all year round by freezing them and if you blanch them first it will increase their lifespan. Whizz them up into a delicious hummus to keep in the fridge for up to five days or blitz to make fritters served with simple salad.