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Broad beans originated in the Mediterranean and were an important staple food for Europe’s Iron and Bronze Age settlements. In the past they were roasted and ground to make a ‘poor mans flour’ and it was believed that offering the beans at a wedding ensured the birth of a baby son!

Broad beans are a nitrogen fixing plant that enriches the soil and also a good source of protein, fibre, vitamins A and C, potassium and iron. They loose their flavour quickly so it is best to buy them freshly picked, store coolly and eat quickly, or blanch and freeze for a later date.

Broad beans taste great served with a classic parsley sauce or simply boiled and buttered. They make a great partner for bacon or pancetta and can also be added to pasta or rice dishes, soups, pâtés or even omeletts.

Find out how to make a delicious Broad Bean Risotto