Fava beans are one of the oldest crops known, with archeological remains in Isreal recording their cultivated origins as early as 6800-6500 BC. Fava beans (also known as Broad beans) are tender with a sweet, grass-like flavour. Fresh Fava beans are often prepared with other spring vegetables, such as peas, asparagus and morel mushrooms. Their mild flavor and unique texture add character to salads and soups. Fresh fava beans can be pureed into spreads and served as appetizers. Late season fava beans will become more filled out and starchier requiring a second peeling of the outer bean and cooking the beans, either by blanching or braising.