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I am married to an Italian (more properly said, a Sicilian) and fave is a highly prized bean. We grow a lot of it, and it rarely makes it to the stove, but is eaten young with olive oil (what else?) and pecorino cheese, as an antipasto. It is nutty and delicious, and if it also is a source of levadopa (although minor, I think) that's good too. I wholeheartedly agree with your comment on the beauty of the flowers. They are quite extraordinary Nancy Shlaes deGrazia Rick Hermann wrote: > As a home gardener in the Pacific Northwest, I have often grown fava beans > as a winter cover crop because it fixes nitrogen in the soil and when dug > into the ground in early spring becomes an excellent source of organic > compost. But the thing I was surprised about when I first grew the bean > plant is how beautiful it is: delicate white and purple flowers on a tall, > sturdy green stalk, giving way to full pods as the season progresses. One > year, rather than digging the immature plants into the soil, I let the > beans mature on the vine, then harvested the plants and dried them; when > they were dry, I put them on a big tarp on the driveway and beat them with > a stick to loosen the beans from the dried pods (the neighbors sure > wondered what the heck I was up to). Collected the beans, put them in jars, > and stored them for later cooking, as well as a jar set aside for next > year's garden. This was before I had PD or even knew that my brain produced > dopamine. But it was fun--my first encounter with levadopa, I suppose. > > Rick, 48/46 > > >Date: Mon, 17 May 1999 18:13:25 EDT > >From: Irene Rosenthal <[log in to unmask]> > >Subject: Re: Experiences with Vica fava or faba beans? > > > >Fava beans can be purchased at Dean and Delucca in New York City. I believe > >they will shio them. What I need is info on how to prepare them, > > > >