Wednesday, April 15, 2020


On March, my friend gave me 'Kacang Babi' or fava beans as specific material for the agro expo.
My friend gave me on several forms.

Fresh Pods, fresh seeds, and also dried seeds.

After the expo finished, I took home  these fava bean.

I cooked some for snack.

And keep the dry seeds on the kitchen.
Such a shame ... some of the fresh pods became rotten, and I took them on the raised bed to be composted naturally.

But last week, we found some strange seedlings on that raised bed (actually the seedling of thrown rotten fava beans)

And a couple days ago I found this next to the kitchen door.
Then we moved them to the new place, our raised bed. 

This is the first time we grow it. 
It might be too hot here in our garden. 
But we hope they will grow well, and we can pick our own fava beans.


  1. I also grow Vicia faba. It's healthy and delicious.
    I make a bread spread.


    1. Oh, sure. Your bean must be grow so well there.
      Stay safe and healthy

  2. Wishing you success with your fava beans! It sounds like they could be great to have at your reach.

  3. Dearest Endah,
    Oh my, you lucky ones for finding fresh Fava beans to eat.
    MISS them so much as I grew up on them. My Parents had a huge patch of Fava beans for harvesting and sending them off to the auction.
    Loved always their soft, almost velvet-like inside when taking them out of their hulls.
    Rotting of the bean did not hinder the germination. In nature, they don't produce beans or seeds for us humans to eat them, but to nourish the seed/bean when it falls to the ground for further generations to grow. Plain survival and you see again that Mother Nature is very strong; she seldom gives up! We ought to learn from her...
    Hugs and be well,

  4. We call them broad beans and they are the most delicious! Just cooked and tossed in a little butter - mmm, yum!