Fava beans, also known as broad beans, are a legume that is grown and eaten around the world. They are one of the oldest known cultivated plants, dating back to about 6000 BCE and were eaten by the ancient Greeks, Romans, and settlers of the eastern Mediterranean. Fava beans grow in big, bumpy green pods on an easy-to-grow flowering pea plant that is harvested in the spring. Inside the cushy pods are large, flat, bright green beans with a tough, clear skin that is typically removed before eating. Fresh favas can be eaten raw, cooked, or dried for use later, and the versatile bean can be used for salads, stews, sauces, fillings, snacks, and more. Fava beans have a sweet, grassy-yet-nutty flavor and when cooked down, they develop a pronounced starchy quality making them a prime addition to soups and stews. Fava beans are nutritious, versatile, and easy to cook with. They are incorporated in a variety of cuisines, mainly because of their optimal growing conditions. Fresh fava beans will appear in grocery stores in the springtime.