Being among the oldest and easily cultivable legumes, the beans boast a long agricultural tradition throughout the old continent. Along with lentils, peas and chickpeas, it is assumed that they became part of the eastern Mediterranean diet around 6000 BC (or perhaps earlier). Often they are still used as a cover crop as they can winter, prevent surface erosion and hinder soil depletion (they fix nitrogen in the soil).
The broad bean is a highly resistant plant and can withstand cold and harsh climates. Unlike most legumes, fava beans can also be grown in soils with high salinity, as well as in clayey ones. However, it prefers to grow in well-fertilized soils.
In most countries with the Anglo-Saxon language, the name "broad bean" (fava) is used only for the large cultivars intended for human consumption; "horse bean" (fava horse) and "field bean" (field bean) refer to cultivars with smaller and harder seeds (more similar to wild species) used for forage. Nevertheless, their flavor is more intense and is often favored in the formulation of some recipes, such as falafel .
The term "fava bean" is widespread only in some English-speaking countries (such as the United States), while "broad bean" is the most commonly used noun in the United Kingdom, Australia and New Zealand.
