蠶豆是最趕時令的豆子，剛長老一點，豆粒就會發柴變硬，所以老話說“鮮蠶豆吃嫩不吃老”。從地里摘下鼓鼓的豆莢，親手剝開帶著絨毛的綠殼，滾出這一盤奶白瑩潤的豆子，整個過程都沾著春天的青草香。

這份新鮮容不得耽擱，本地人都懂：剝好的蠶豆就得趕緊下鍋，多放半天，那份清甜軟嫩就打了折扣。藏在家常里的蠶豆香最質樸的做法最能襯出蠶豆本味，最簡單的莫過于清水加鹽煮：水開下蠶豆，煮十幾分鐘關火燜一會兒，撈出來咬開，粉糯的豆肉帶著本身的清甜，咸香入味，連作為零食都讓人停不下嘴。

很多地方的人家最愛做蠶豆臘肉燜飯：臘肉丁下鍋爆得油香四溢，倒入蠶豆翻炒到斷生，再鋪上蒸熟的米飯，小火燜到鍋邊起了香脆的鍋巴，拌勻之后每一粒米飯都裹著臘肉的油香和蠶豆的鮮，一口下去就是刻在骨子里的家常味。昭通人還有道特色小菜蠶豆炒茴香，軟嫩的蠶豆混著茴香清新的辛香，一口下去全是春天的溫柔氣；老了的蠶豆也不浪費，做成五香蠶豆、鹽焗蠶豆，就是佐茶下酒的絕佳小食。http://3g.shbiotech.net/enews/61281.shtml
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一口嫩蠶豆，營養也討喜別看蠶豆普通，營養卻十分扎實：它含有豐富的優質植物蛋白，膳食纖維含量充足，能幫助促進腸道蠕動，還富含鉀、鎂等礦物質，以及膽堿成分，對維持血壓穩定、補充精力、支持大腦活動都很有幫助，很適合日常食用。不過也要注意，鮮蠶豆軟糯，一次不要食用過多，避免給腸胃造成負擔。