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 are smaller and harvested when they are fully mature and dried. Broad beans, however, are bigger and often harvested when they are fresh. Fava beans are a nutritious food, rich in protein, fiber, and nutrients like copper, folate, manganese, iron, and potassium. They can be used in many different ways, such as forming the basis of dips, stews, soups, and even falafel. Fresh fava beans have a short season, so they are typically available in grocery stores in the springtime, typically still in their long pods.