Fava Bean

Hebrew: פּוֹל הַגִּינָּה; pol haginah
Family: Legumes (Fabaceae)
Scientific name: Vicia faba

Fava beans are annual legumes. The fava bean is the primary source of plant protein and is used for both human food and animal fodder. In certain countries, such as Egypt, fava beans are a main staple. It is possible to eat the dry beans on their own both whole or crushed; when fresh, both the pod and beans are edible. Fava pods are called temarot shel ful in the Mishnah. One of the original ingredients of falafel was the fava bean.

The fava bean was a cultivated crop in antiquity. Together with lentils, peas, and chickpeas, it was one of the main legumes consumed in our region. The fava bean originates in central Asia. Many fava bean remains have been found in our region dating back to ancient times. The fava bean is mentioned twice in scripture: as the food King David received during his flight from Absalom; and as part of the meal Ezekiel was commanded to eat before lying on his side. These references indicate that fava beans were considered a nutritional staple during biblical times.

The fava bean also appears in rabbinic literature in various contexts: as food, with reference to the laws of kilei zera’im, and growing objectives (for the bean vs. the fresh pod). Similar species and strains are also mentioned—the Egyptian bean and the white bean (ful hamitzri and ful halavan, respectively). The fava bean is also used to measure various biblical quantities: gris shel ful (a halved bean), among others.

Legume or vegetable: Although it is possible to consume the fava bean in its pod, it is halachically considered a legume. This classification impacts the distance necessary between fava beans and vegetables.

Biblical measurements: There are various approaches as to the size of a gris, as noted above, half of a fava bean. The opinions range from 14 to 21 mm.

Matanot aniyim (gifts for the poor): The obligation to leave gifts for the poor applies to crops that mature uniformly and have a long shelf-life. Fava beans meet these conditions and must be left in the field for lekket, shichechah, and pe’ah.