Young fava green shoots are a highly anticipated early Spring treat in Italy with a flavor and texture somewhat like mache: buttery, sweet, and herbaceous.
They can be eaten fresh as a salad green pairing nicely with nutty cheeses or citrus or in cooked dishes. Try them in vignarola, the Roman Spring soup of fava beans, peas, artichokes, and asparagus.
ABOUT: What are microgreens? They’re plants harvested in their adorable infancy; in much of Europe you will see them growing on kitchen windowsills and providing fresh greens year round.
They provide a multitude of lovely flavors, textures, and colors, are easy to grow, and are many people’s first exposure to gardening.
Get ready for your own daily Plant Watch!
