Broad beans really are an old favorite –they were first cultivated around 6,000 BC! They can be prepared as simply or as extravagantly as you like. Full of potassium, Vitamin A & C, and protein, this often overlooked vegie is a great addition to your next Middle Eastern or Mediterranean dish

How do we make sure we provide top quality broad beans?

Simple - we grow them ourselves! Sam draws on three generations of horticultural experience to grow beans that are crisp and delicious! Beans are a perennial crop so we plant all year round. When we harvest, we only hand-pick beans if the beans are bright in colour, the pod is fleshy and the seeds are small (large pithy seeds reduce the quality of the bean). As long as there are no high temperatures or deep frosts, they are a pleasure to grow; their white flowers add an aesthetic touch to our market garden!

Where do we source our broad beans from?

Our beans usually come direct from our farm - planted, cultivated and hand-picked by Sam and the team. When the conditions aren't favourable to growing beans on our farm (due to seasonality, crop rotations etc), we source green beans from other cool climatic areas with rich nutritious soil (such as around Werribee, or from other farms around Bacchus Marsh).

What is the best way to keep broad beans?

Beans store best in a perforated plastic bag in the fridge (optimal storage conditions are at 4°C, and 98% relative humidity). Make sure you keep them dry to stop them from blackening. Don't store for too long, green beans lose their water content (and taste) over time.

Broad beans nutritional information

Broad beans are an excellent source of vitamin K (important for bone health), vitamin A & C (which combine to reduce the amount of free radicals in the body, vitamin A (a fat-soluble antioxidant source), vitamin C (as a water-soluble antioxidant source), folate and dietary fibre. They also contain calcium, phosphorous, potassium, and thiamine.

Broad beans serving tips and suggestions

There are many different ways to enjoy broad beans. Try serving them steamed and served with sauces or nuts, roasted with a meat dish, or try them in your next Middle Eastern or Mediterranean number!