Iraqi favas, also known as bagilla (pronounced bajilla or bagilla). They are used similarly in Iraqi food as they are in Iranian food, meaning they are more often eaten fresh than dried. Some dishes include Timin Bagilla (similar to Baghali Polo) and Bagilla bil Dihin (similar to Baghali Ghatogh).

These favas were started in the greenhouse in October and transplanted at the farm in November. I would highly recommend direct-sowing these beans instead. The plants end up much happier and more vigorous when direct sown, and get better acclimated to cool nighttime temperatures (the sudden cold after transplant caused some damage on my plants). Favas can germinate in very low temperatures (45-65 degrees F), and in my climate, largely prefer to be overwintered. This helps them grow and mature quick enough so they can finish up setting seed and die back before high summer temperatures and pest pressure. These plants didn’t require any irrigation for their whole life cycle, and made use of the winter rains! If you are in a climate with a mild winter accompanied by rain, try planting these seeds before a fall/winter rain and let them come up on their own!

I was really enchanted by the dots on the bracts of this variety of fava, which often had a drop of what I assumed was dew in them. Turns out, these are extra-floral nectaries, which are nectar producing organs that are located outside of the typical location inside of a flower. They are so beautiful, beloved by many a beetle and ant.

Many parts of the plant are edible! The flowers have a lovely fava flavor, plus a drop of nectar for sweetness. The tips of shoots with new tender leaves are also delicious. Small, young pods are edible whole. For the traditional dishes listed above, pick pods when the beans are sizeable, but before they start going from sweet to starchy. The outside pod and the skin/seed coat of each bean must be peeled. One way of making the peeling easier is to salt the individual beans generously (after shelling the outer pod) and letting the salt break down the seed coat. Let it sit on the counter or in the fridge until the seed coat separates from the inside more easily. Then you can cut a slit in the seed coat and pop out the bean.

Favas are also really easy to save seed from! Pods left on the plant will eventually mature and dry. They can be cracked or crushed open to reveal the seed!

It’s been a privilege and pleasure to grow these fava beans and duplicate seed for the Iraqi Seed Collective!