Issue link: https://maltatoday.uberflip.com/i/1543884
10 gozotoday | FRIDAY • 13 MARCH 2026 CULTURE Spot the green pods? It's broad bean season IF you've wandered through a market lately and spotted piles of bright green pods stacked high on stalls, you'll know what that means. Broad bean season is on its way. Known locally as ful, these beans are a proper sign of spring's arrival on the island and very much loved. They start appearing in late winter and stick around for a short but glorious window, usually peak- ing around March and April. You'll see them sold by the kilo at village markets, tucked into paper bags at small grocers, and proudly displayed outside fruit and vegetable vans across Malta and Gozo. They might look simple, but broad beans have long been part of everyday Maltese cook- ing. They're very filling, super fresh, and surprisingly versa- tile. And locals have very clear ideas about how they should be eaten. The most straightforward way? Raw. Fresh broad beans are often popped straight out of their pods and eaten with thick slices of Maltese bread, a wedge of ġbejniet, a few olives and a drizzle of olive oil. It's rustic, unfussy and very much a countryside-style snack. Add a glass of local wine and you've got a laid-back spring lunch sorted. Another favourite is turning them into a spread similar in spirit to bigilla. While tradi- tional bigilla uses smaller dried beans, fresh broad beans can be mashed with garlic, parsley, ol- ive oil and lemon for a bright, slightly chunky dip. Spread generously on crusty bread and you'll understand why it rarely lasts long on the lunch table. When there's still a bit of chill in the air, broad beans make their way into soups and stews. You'll often find them in min- estra, Malta's vegetable-packed soup, or in kusksu, a comfort- ing bowl of tiny pasta beads cooked with peas, beans and ġbejniet. Both are real comfort food dishes. Some people prefer them lightly fried with onion, garlic and parsley. Add eggs or a bit of Maltese sausage and you've got something that works beauti- fully for a laid back brunch. Look out for broad beans on local menus, now's the time to try this fresh harvest.