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Broad Bean

It has been cultivated in Europe and Asia since the Stone Age. Very young green pods can be eaten whole, simply top and tail. Young bright green shelled beans can be eaten raw in salads and have a sweet flavour. Slightly older broad beans are greyer in colour and tougher in texture, they are best shelled and boiled and served with butter and chopped parsley. Older beans are dried and used in soups and stews.
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