By: Judy Davie - The Food Coach
 Even though the weather feels more like mid-winter - bitterly cold and never-ending rain - nature is quietly whispering that spring is on its way.
On my walk this afternoon, I spotted a little clump of snowdrops pushing bravely up through the damp earth, a tiny burst of white against the grey. And in this week's market fresh report, there they were - broad beans! Another sure sign the seasons are shifting.
Broad beans (also called fava beans) are one of the world's oldest cultivated crops, grown for more than 8,000 years. They were a staple food for ancient Egyptians, Greeks, and Romans, valued for their ability to feed people through hard times. They've even been wrapped in superstition - the philosopher Pythagoras famously forbade his followers from eating them, believing they housed the souls of the dead. In Italy, people once carried a broad bean in their pocket for good luck, and in Spain, France, and Portugal, a bean hidden in the "King's Cake" crowned whoever found it as ruler for the day.
Beyond their colourful history, broad beans are little powerhouses of nutrition - rich in plant-based protein, fibre, folate, iron, and magnesium. They're also a natural source of L-dopa, a compound the body converts into dopamine, and researchers are studying them for their potential to help manage symptoms of Parkinson's disease.
What to do with them:
Simple & fresh - toss blanched beans with olive oil, lemon zest, sea salt, and mint.
Broad bean mash - crush with garlic, lemon juice, and parmesan for toast or as a side dish.
Mediterranean salad - mix with feta, cherry tomatoes, cucumber, and fresh herbs.
Pasta toss - stir into pasta with chilli flakes, olive oil, and rocket.
With eggs - scatter over an omelette or frittata for a fresh spring note.
Broad beans have a short season in Australia, so if you see them at the market this week, don't wait - buy them while you can. They're a taste of spring, even if you're still wearing your winter coat.
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