Banner

Family: Fabaceae Legume

Sweet and richly aromatic, Banner fava beans fill out with a tender, creamy bite and a smooth, velvety skin that feels almost satin-sleek in the hand.

At maturity, the pods carry a confident, substantial presence and reveal plump seeds with a gentle, green-sweet flavor that shines whether you savor them fresh or let their natural richness deepen in warm preparations. Grow Banner for generous harvests and a lush, garden-to-plate experience that celebrates the season’s most comforting legume texture.

Light: Full SunMaturity: 85 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	Jul 19th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	85
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	55
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Banner favas are built for that moment when you bite through the tender outer skins into a creamy, satin-easy interior—blanching and fast finishing preserves the velvety texture. Use lemon and fat (olive oil or brown butter) to spotlight their green-sweet aromatics instead of letting them taste flat or starchy.

Best Uses

blanched and popped for a lemony olive-oil salad where the beans hold their creamy integrity
quick sauté with brown butter and a pinch of salt—let them gloss and taste toasty without drying
warm fava mash/smear for toast—smoothed but still lightly textured
stew or braise add-in, where their natural richness thickens the pot subtly

Flavor Profile

green-sweet, lightly nutty flavor tender, creamy bite with a silky mouthfeel gentle aromatics that get rounder with heat smooth, velvety skin that stays pleasantly tender

Kitchen Pairings

lemon extra-virgin olive oil garlic brown butter mint Parmigiano-Reggiano

Frequently Asked Questions

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

Fava beans are commonly hit by chocolate spot (Alternaria/Atrachya), which shows up as dark brown, velvety spots on leaves and pods in warm, humid weather. Remove heavily spotted leaves early and improve airflow by spacing plants; avoid overhead watering so foliage dries quickly. If the spotting is spreading, use an approved fungicide labeled for broad beans and follow the label exactly for timing and re-application.

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

During pod set and while pods are enlarging (roughly mid-season through much of the 85-day period), keep soil consistently moist but not waterlogged—aim for watering about 2–3 times per week depending on rainfall and your soil’s drainage. Water deeply at the base so the root zone stays evenly wet; let the top 1 inch of soil dry slightly between waterings to prevent stress and disease. Mulch helps stabilize moisture for this long-season crop.

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

Harvest when pods are well-filled, seeds are visibly swollen, and pods are still tender—typically around 85 days from sowing for this crop. For fresh (green) beans, pick pods before the seeds harden and before pods turn leathery or overly bulged. If you want dried fava, leave pods to mature longer until pods dry on the plant and the seeds rattle inside.