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Vicia faba, commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop .
All wild members of the species have a climbing habit, [4] [5] but many cultivars are classified either as bush beans or climbing beans, depending on their style of growth. The other major types of commercially grown beans are the runner bean (Phaseolus coccineus) and the broad bean . Beans are grown on every continent except Antarctica.
The broad bean is sometimes separated in a monotypic genus Faba; although not often used today, it is of historical importance in plant taxonomy as the namesake of the order Fabales, the Fabaceae and the Faboideae. The tribe Vicieae in which the vetches are placed is named after the genus' current name.
It usually starts when overwintered brassica vegetables such as brussels sprouts and winter cauliflowers and January King cabbages "bolt" (i.e. run up to flower) as the days get warmer and longer, but sooner if a very hard frost kills these crops; and ends when the new season's first broad beans are ready. Means to bridge the gap [2] or part of ...
Tomatoes, [80] fava beans: Used by farmers to reduce cotton pests, a good crop to improve soil; fixes nitrogen. Alfalfa has some allelopathic effects to tomato seedlings. [80] Peanut: Arachis hypogaea: Beans, corn, cucumber, eggplant, lettuce, marigold, melon and sunflower: Peanuts encourage growth of corn and squash [88] Walnut tree: Juglans spp.
Field bean is a general term for several plants found growing within fields or shrubbery and may refer to: Lablab purpureus (the hyacinth bean) Phaseolus vulgaris (the string bean) Vicia faba (the broad bean)
Additionally, black beans are a great source of plant protein, Moore says. They also contain high amounts of iron and magnesium, she adds.
Botrytis fabae is a plant pathogen, a fungus that causes chocolate spot disease of broad or fava bean plants, Vicia faba. It was described scientifically by Mexican-born Galician microbiologist Juan Rodríguez Sardiña in 1929. [1]