The plants they come from vary in cold hardiness, size, and yield. They are called by a number of different names depending on their type. The seed may be boiled, or used roasted as a snack food. They are also harvested after the seed has dried and ground to a flour and used for falafel and foul, popular middle eastern foods. Some varieties are also grown for forage and as a green-manure or cover crop.
Sandy loams are but require more frequent irrigation.
Faba beans produce best on soils which are neutral or slightly acidic. Lime should be applied if pH levels are below 5.6. Follow soil test recommendations. Rotate faba beans with grains or other crops to reduce damage from soil-borne diseases. Crop residues of lettuce, carrots, cabbage, parsnips, and cucurbits may harbor white mold sclerotia.