This curiosity, a parasitic plant which grows on the roots of beans and peas, makes a refreshing salad. Examine the broad beans in March. The plants that are drooping are already victims of the parasite. You dig them out, trying not to disturb the bean plant itself.
Selecting the youngest orobanche, which are pale like French asparagus, you wash them carefully, leave them to soak, then carefully pare the slightly swollen base. Then boil them, leave for a time in the cooking water, drain and lay on a dish. Pour over them a dressing of white wine vinegar, olive oil, chopped mint and capers. Add two tablespoons of fresh crumbs which absorb this dressing. Quite good, but no compensation for the loss of beans or peas.