Petite® Fava Leaf™
Estimated Inventory, 4 oz : 0
This item was last sold on : 06/07/24
Grower
Petite® Fava Leaf is comprised of 2 to 4 small leaves attached to a juicy stem, averaging 5 to 7 centimeters in length. The leaves are bright green in color with tiny black specks and are ovate and spade-shaped with delicate ribbon-like edges and subtle central veining. The leaves also possess a soft and velvety texture and are slightly succulent in nature. Petite® Fava Leaf has a delicate and grassy aroma with a sweet, earthy, and nutty flavor comprised of green and herbaceous nuances.
PetiteGreens™ Fava leaf™ is available year-round.
The Fava bean is also known as the "Broad bean."
Recent medical research has shown that Fava leaves can help regulate the symptoms of Parkinson's disease. Fava leaves provide a good source of folate, manganese, copper and phosphorus.
PetiteGreens™ Fava leaf™ can be cooked or eaten fresh, pairs naturally with Italian, Mediterranean, Asian, Chinese and Thai dishes. Delicious sautéed or added to stir-fries and pasta dishes during the last minute of cooking. Toss fresh leaves in mixed green salads or on top of flatbread.
The Fava leaf is a sign of Spring in Italy. Originally, one dried Fava bean was used in King cake during Mardi Gras and other Catholic festivals. The person who got the slice with the dried Fava bean was treated as the king of the day.
Fava beans are one of the oldest crops known, with archeological remains found in Israel recording their cultivated origins as early as the Neolithic period (6,800-6,500 B.C.). Their cultivation spread along the Mediterranean into southwestern Asia and Africa, along with companion pulses such as chickpeas and lentils. Fava beans are now cultivated in over 50 countries, preferring cool seasons and temperate regions, similar to that in which they were first cultivated. There is no known wild ancestor to the Fava bean.
Recipes that include Petite® Fava Leaf™. One
is easiest, three is harder.
| Fresh Origins | Homepage |
Description/Taste
Petite® Fava Leaf is comprised of 2 to 4 small leaves attached to a juicy stem, averaging 5 to 7 centimeters in length. The leaves are bright green in color with tiny black specks and are ovate and spade-shaped with delicate ribbon-like edges and subtle central veining. The leaves also possess a soft and velvety texture and are slightly succulent in nature. Petite® Fava Leaf has a delicate and grassy aroma with a sweet, earthy, and nutty flavor comprised of green and herbaceous nuances.
Seasons/Availability
PetiteGreens™ Fava leaf™ is available year-round.
Current Facts
The Fava bean is also known as the "Broad bean."
Nutritional Value
Recent medical research has shown that Fava leaves can help regulate the symptoms of Parkinson's disease. Fava leaves provide a good source of folate, manganese, copper and phosphorus.
Applications
PetiteGreens™ Fava leaf™ can be cooked or eaten fresh, pairs naturally with Italian, Mediterranean, Asian, Chinese and Thai dishes. Delicious sautéed or added to stir-fries and pasta dishes during the last minute of cooking. Toss fresh leaves in mixed green salads or on top of flatbread.
Ethnic/Cultural Info
The Fava leaf is a sign of Spring in Italy. Originally, one dried Fava bean was used in King cake during Mardi Gras and other Catholic festivals. The person who got the slice with the dried Fava bean was treated as the king of the day.
Geography/History
Fava beans are one of the oldest crops known, with archeological remains found in Israel recording their cultivated origins as early as the Neolithic period (6,800-6,500 B.C.). Their cultivation spread along the Mediterranean into southwestern Asia and Africa, along with companion pulses such as chickpeas and lentils. Fava beans are now cultivated in over 50 countries, preferring cool seasons and temperate regions, similar to that in which they were first cultivated. There is no known wild ancestor to the Fava bean.
Learn More...
Recipe Ideas
Recipes that include Petite® Fava Leaf™. One
is easiest, three is harder.| Judd Servidio |
|
Fava Bean Gnudi with Lemon and Mushroom |
