Bean – Fava – Broad Windsor

Description

Broad Windsor Fava Bean

25 Seeds per pack

Days to Maturity: 75–85 days (65–100 days depending on season and conditions)

Sun Requirements: Full Sun to partial shade

Botanical Name: Vicia faba

Broad Windsor Fava Beans are a classic heirloom variety, long prized for their size, versatility, and flavor. These upright, strong, and tall plants grow two to four feet in height and produce excellent yields of broad pods, each one inch wide and six to eight inches long. Inside, you’ll find very large beans—often as big as a U.S. quarter—that are both impressive and delicious.

Maturing in about 75 to 85 days (though depending on season and conditions, they may finish in as little as 65 days or stretch to 100), Broad Windsor favas thrive as a cool-season crop. They can be planted in spring or fall, with autumn-sown beans typically taking longer to mature. Distinctive white blooms marked with black precede the pods, and the plant’s foliage is also edible, with tender leaves that can be eaten fresh in salads or lightly wilted.

The beans themselves boast a creamy, nutty, slightly sweet flavor often likened to a cross between lima beans and peas, but with a richer texture and superior nutrition. They are delicious when enjoyed fresh and young, or cooked when mature—boiled, roasted, stirred into pastas and stews, mashed into dips, or blended with herbs for spreads.

In addition to their culinary value, Broad Windsor Fava Beans serve as a dual-purpose crop, enriching the soil as a nitrogen fixer while producing wholesome food. Highly nutritious, they are rich in protein, fiber, and vitamins B1, B2, B6, and C, as well as minerals including iron, magnesium, and potassium. A time tested favorite for both gardeners and cooks, they remain one of the most versatile beans you can grow!

Planting Instructions for Broad Windsor Fava  Bean Seeds

When to Plant
Broad Windsor Fava Beans are a cool-season crop. In zones 2–8, plant seeds outdoors as soon as the soil can be worked in early spring, when soil temperatures are at least 40°F. In zones 9–10 and other mild-winter regions, sow in fall (October–November) and overwinter for a heavy spring harvest. Fava beans prefer daytime temperatures of 60–65°F and will tolerate light frost, but production drops once temperatures rise above 80°F.

Where to Plant
Choose a sunny site with full sun to partial sun. Fava beans prefer loose, well-drained loam but can tolerate clay or even slightly saline soils. A soil pH between 6.5 and 9.0 is suitable, with 6.8–7.2 being ideal. Work compost into the top few inches of soil before planting. Avoid overly wet locations that may cause seeds to rot.

How to Plant
Broad Windsor Fava Beans are best direct-sown. Optionally soak seeds for 12–24 hours before planting to speed germination. Plant seeds 1–2 inches deep, spaced 6–8 inches apart in rows 2–3 feet apart. Plant with the “eye” of the seed facing downward. Germination occurs in 7–14 days. Thin seedlings to 6–8 inches apart once they reach 1–2 inches tall.

Growing Notes
Plants grow 2–4 feet tall and may require staking or string supports once pods begin forming. Keep soil consistently moist, supplying about 1 inch of water per week, and increase watering during flowering and pod fill. Mulch around plants to conserve moisture and reduce weeds. Pinch off the growing tips once the first pods set—this discourages black aphids and directs energy into pod production. The tender pinched tips are edible and can be lightly steamed or sautéed as a spinach-like green. Like other legumes, favas fix nitrogen and rarely need fertilizer, though compost at planting helps establish growth.

Succession Planting
For continuous fresh beans, sow seeds every 2–3 weeks. Fall-sown crops in mild climates will overwinter and mature the following spring. In short-season areas, start a small batch indoors and transplant outdoors after hardening off, to get a bigger harvest.

Pests and Problems
The main pest is black bean aphid, which congregates on tender tips. Pinching tips reduces damage. Chocolate spot fungus may occur in damp conditions—ensure proper spacing, airflow, and consistent watering. Rotate crops every 3 years to reduce soil-borne disease. Avoid overhead watering to minimize fungal spread.

Harvesting
Harvesting depends on intended use:

• Young pods: At 2–3 inches long, pods can be eaten whole like snap beans.

• Green shell beans: Harvest when pods are plump, glossy, and seeds inside are swollen but still green.

• Dry beans: Leave pods on the plant until they turn brown and brittle, then shell and dry thoroughly.

Spring-sown favas reach maturity in 75–90 days. Fall-sown crops can take up to 220 days due to winter dormancy. Pods should be gently twisted from plants to avoid damage.

Storage
Fresh Broad Windsor Fava Bean pods keep for 5–7 days refrigerated. Blanched and peeled beans may be frozen in airtight containers for 6–8 months. Fully dried beans, once hard and non-dentable with a fingernail, should be stored in glass jars, sealed tins, or mylar bags in a cool, dark place. Properly stored, dry favas remain viable for 3–5 years as seed or food.

Cooking Tips
Broad Windsor Fava Beans have a thick waxy skin around each seed that should be removed before eating. Blanch shelled beans in boiling water for 30–60 seconds, plunge into ice water, and slip off skins. Young beans are creamy and nutty, delicious sautéed, mashed, or tossed into pasta and soups. Mature beans take on a richer, starchier flavor and can be roasted, stewed, or dried for long storage.

Seed Saving
Allow Broad Windsor Fava Bean pods to dry completely on the plant. Harvest when pods are brown and brittle, shell the beans, and dry them further on trays in a warm (but not hot), well-ventilated area for 1–2 weeks. Store in airtight containers or seed-saving envelopes in a cool, dark place. Properly dried seed remains viable for up to 3 years.

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