The morphological evolution of Vicia faba L.in the eastern Mediterranean area

The recovery of a number of Vicia faba L. (Fava bean) paleoseeds was especially significant, because such finds have been rarely reported in the literature; they are among the most underrepresented species in archaeological contexts. The infrequent preservation of these macroremains in ancient sediments is due not only to their fragility, but also to the circumstance that the fresh product (flour) was put immediately to use; unlike other products, Fava bean flour was hard to store for long periods of time.