Broad beans in season in Australia
Broad beans is in season in Australia from July to December, and at its peak from September to November. This is the cooler south; the tropical north has its own calendar.
At its best
Spring. Broad beans appear everywhere in spring, and Sydney Markets' spring guide lists them from September.
At the shop
Short pods of about 5 to 8 cm hold young, tender beans that need no peeling. Longer pods hold thicker, meatier beans. Avoid soft pods or pods with a lot of black on them, which have likely been out of the ground a while.
Keeping it
They are best eaten within hours of picking but will keep several days in the crisper. Shell them just before cooking. To keep a glut, shell and freeze them for up to a year. Larger beans need a second peel: after blanching for 4 to 5 minutes the inner skins slip off.
Three dinners
- Broad bean, mint and feta salad Blanch, peel the skins if tough, dress with oil and lemon.
- Broad bean and bacon risotto Stir the beans through at the end.
- Smashed broad bean toast Mash with olive oil and garlic, spread on grilled bread.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.