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Post by oxbowfarm on Feb 4, 2013 17:45:35 GMT -5
They are completely self supporting in my experience. Bit weird considering they are technically a vetch, but I've never heard (or seen) a viny fava.
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Post by blueadzuki on Feb 4, 2013 18:17:42 GMT -5
They are completely self supporting in my experience. Bit weird considering they are technically a vetch, but I've never heard (or seen) a viny fava. Technically, I have. You remember when I made mention of that "wild fava" I once mentioned finding in the bottom of a bag or coriander from India (the one that was jet black and the size of a BB pellet)? well, based on what I saw when I planted it (before the bird bit it off at ground level), it was a vine. I suppose it's a similar situation to that with soy; most domestic soys are bush, but actual wild Glycine soja is a vine. I think that in most cases where a legume gives you bush or pole options, early man just went for bush for those grown en masse in a field (ones grown mostly as fresh veggies are a bit different, smaller scale makes use of supports more feasible, and hence, more common); it saved you having to either put up dozens of stakes or crawl on your belly come harverst time. Most cases where pole/vine are still common in the domestic gene pool seem to either be where there is no other option (I'm not sure if I have ever heard of a truly free standing pea) where the methods of growth meant you already had "poles" ready to hand (like the "Three sisters" menthod of the Native Americans, I firmly believe that, if the Native Americans had not had corn (or if corn was a much more delicatly constructed plant, a la wheat) nearly all of the bean strains they grew would have been bush). where the seed is so small the plants are basically harvested whole and threshed later (like horse gram and, I would imagine, lentils and most of the minor beans) and so on. One final, unrelated question. I have heard people automatically say Bell Marrone peas, as if that is the full name. Is there such a thing as a Bell NOT marrone pea. I ask becuse just after the greek grocery I bought my bells at stopped carrying them, It got in another small fava; one that was basically identical to the bell (same size, same shape) but was white or pink, not brown. I was wondering if this was some sort of other known strain of bell (since "marrone" simply is italian for "brown" or "chesnut" I imagine the other would be called something like Bell bianco or Bell rosado. |
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Post by steev on Feb 4, 2013 23:21:41 GMT -5
Cultivated favas are definately not vining, having stalks that are "square" and rigid; if you've got a fava that is vining, keep me in mind, seed-wise, please.
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Post by steev on Feb 4, 2013 23:30:34 GMT -5
Couple weeks ago, my favas got 24F; no damage whatsoever. Last week it only went 30F; they are starting to grow! I think the deep cold has passed, which is odd.
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Post by blueadzuki on Feb 4, 2013 23:40:46 GMT -5
Cultivated favas are definately not vining, having stalks that are "square" and rigid; if you've got a fava that is vining, keep me in mind, seed-wise, please. I will, but bear in mind i am talking about something I had not I have. I doub't whatever it is is even all that common in India, in all of the time I was sorting through the coriander in colledge (and running the numbers that would work out to appx 4,000 lbs of coriander total over the three years I was doing that). I think I found a grand total of two of those seeds (one of which was damaged and non-viable). As I said, when I finally got around to growing that seed a bird came along one day and bit it in half at groud level, long before it made flowers or seeds. If I ever find another, I'll let everyone know, but the odds of it happening again are astronomical (especially consdiering that I now only do coriander on a spot check basis, so I'd have to SEE the seed in there before I bought the bag in the first place.) And even if I did, I'm almost sure that a fava as small and dark as that one was is functionally inedible. |
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Post by steev on Feb 5, 2013 0:32:25 GMT -5
Hey! I could hit the lottery. If I buy a ticket, which I never have, but we're speculating, here. Sky's the limit!
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Post by mayz on Feb 5, 2013 3:32:24 GMT -5
Are there some plants that haven't got any damage after those ten days of frost and snow mayz Spelt and wheat are perfectly healthy. Next cold spell is beginning. |
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Post by oxbowfarm on Feb 5, 2013 6:32:42 GMT -5
blueadzuki, sifter of coriander, seeker of the strange bean.
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Post by blueadzuki on Feb 5, 2013 7:46:47 GMT -5
blueadzuki, sifter of coriander, seeker of the strange bean. "For I am Blueadzuki the Thorough, Blueadzuki Seed Gleaner, Blueadzuki of Many Searches!" |
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Post by hortusbrambonii on Mar 12, 2013 9:41:44 GMT -5
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Post by blueadzuki on Mar 12, 2013 10:17:35 GMT -5
Never heard of doing it, but I see no reason why it couldnt. Bear in mind that, based on the picture, it looks like you'll want the smaller sized favas (like Bell Marrone, or Bell Bianco). As for the viability, I have some fava plants sprouting in a pot in my room at the moment, and the seeds those came from I got at least 3-4 years ago, so it can't be that short (got at least 80% germination, would have been 100 if one of them handn't come out funny). |
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Post by 12540dumont on Mar 12, 2013 11:17:11 GMT -5
No, I haven't eaten them sprouted (yet). But the tender new leaves are quite yummy, salted and flash crisped in a frying pan.
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Post by bunkie on Mar 12, 2013 11:45:31 GMT -5
not sprouted, but young leaves, like holly mentioned.
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Post by hortusbrambonii on Mar 12, 2013 14:29:36 GMT -5
Bought a bag of relatively small dried brown fava beans called 'Kabuklu bakla' in Turkish in the Turkish grocery store to try sprouting them. (Wonder if they weren't underpriced, it was only 1,95 euro for 1 kg, while the bigger ones were more expensive for only 500 g) Maybe plant some in the garden too if the sprouting thing works, that's a good way to test germination rate too... And try the young shoots, never did that. Or the flowers, some people seem to eat them too... Wasn't there a problem with that bean poison thing (the one that is most present in red kidney beans) in uncooked broad beans too? Is it healthy then to eat the rest of the plant raw? Attachments:
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Post by raymondo on Mar 12, 2013 15:29:57 GMT -5
I sprout mine before using. I think it was extremegardener who posted about this some time ago, or maybe it was on her blog, so I tried it. It makes removing the skin much easier. I don't do it any other way now. With them I make a version ful medames, or sometimes hummus, or sometimes just add them to stews.
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