Agora

Family: Fabaceae Legume

Sweet, meadow-bright flavor fills the pod with a creamy, tender bite at peak harvest—Agora fava beans are prized for their smooth texture and rich, green-sweet character.

The pods develop with a confident, sturdy presence and hold their quality through the cool-season window, making them ideal for turning into velvety spreads, bright purées, and hearty additions to seasonal dishes. Grow Agora for a garden-to-table harvest that tastes as fresh as it looks—bold, lush, and unmistakably fava.

Light: Full SunMaturity: 55 DaysHabit: Upright

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jun 19th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	55
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	60
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Agora favas hit with a clean, green-sweet pop that stays tender rather than getting starchy—so they shine in short-cook applications and spoonable purées. Peel them while they’re young for that silky mouthfeel, then let olive oil, lemon, and herbs sharpen the flavor without dulling it.

Best Uses

peel-and-eat fresh favas with flaky salt and a squeeze of lemon
quick sauté and fold into pasta with browned butter and herbs
velvety purée/spread (or hummus-style) with olive oil and lemon
hearty addition to braises and stews for a soft, creamy legume texture

Flavor Profile

green-sweet, meadow-bright flavor creamy, tender bite when fresh in-shell gentle starchiness that turns silky when puréed lightly earthy finish

Kitchen Pairings

extra-virgin olive oil lemon zest and juice garlic browned butter fresh mint Parmigiano-Reggiano

Frequently Asked Questions

What pest or disease most commonly affects Vicia faba (fava/dwarf broad beans), and how do I control it?

Watch for chocolate-brown spots and powdery growth that signal faba bean rust or other foliar fungal issues; these spread quickly in cool, humid weather. Remove affected leaves early, improve airflow by spacing plants in full sun, and avoid overhead watering. If problems persist, use a labeled fungicide for edible legumes and follow the interval on the label.

How often should I water Vicia faba during the main growth phase?

During active vegetative growth and until flowering/early pod set, keep soil consistently moist but not soggy—about 1 inch (2.5 cm) of water per week total, adjusted for rainfall and heat. Water at the base so the foliage stays dry, and don’t let the soil dry out completely because fava beans can abort flowers and young pods under drought stress.

How can I tell when Vicia faba is ready to harvest?

Harvest when pods are well-filled but still tender, typically around 55 days after sowing; shell a pod and choose the stage where the beans are smooth, plump, and about their full size. For “tender-shell” use, pick pods earlier before the beans start to look hard or starchy, and for dried beans, leave pods on the plant until they fully dry and rattle.