In Italy, fava beans are a harbinger of spring, making their appearance from mid-March to May. They are also among the most ancient cultivated plants, with evidence of their culinary use dating back to 6000 BC. Yes, they require work to remove the beans from their sturdy pods and then shuck the thick outer coating, but the sublime flavor is worth it. This Fava Bean Hummus is delish. Also, try the Fava Bean and Asparagus Risotto.

Fava beans are an ancient food, with deep roots in Mediterranean cuisine. They are a broad bean and only the inner pea is consumed. Shelling and peeling favas takes time and patience, but the rewards are a flavor uniquely fresh and a vibrant green that is a harbinger of spring.