Crimson Flowered

Family: Fabaceae Legume

Crimson Flowered begins with a dramatic flush of velvety, wine-crimson blossoms that give way to stately pods and tender, richly flavored fava beans.

Expect a smooth, meaty bite with a sweet, green-bean depth—ideal for savoring at peak tenderness and for turning into bold, vibrant spreads and hearty legume mashes. Grow for both its ornamental bloom and its satisfying harvest, with plants that reward attention from first flower to the final pods.

Light: Full SunMaturity: 70 DaysHabit: Upright

Botanical illustration of Crimson Flowered

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 4th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	70
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

These favas lean into a meaty, tender bite that stays creamy rather than watery—ideal for early harvest when the beans taste like sweet green energy. Treat them gently (quick blanch, then peel if you want silkiness) and they’ll cling to fats like browned butter or olive oil without disappearing.

Best Uses

briefly blanched and served warm with browned butter and lemon
skin-on or peeled fava mash for thick spreads and scoops
hearty legume mash for rustic bowls with olive oil and herbs
folded into spring risotto or quick-cooked pasta sauces

Flavor Profile

sweet green-bean depth meaty, smooth mouthfeel subtly earthy, clean vegetal finish

Kitchen Pairings

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

Frequently Asked Questions

What pest or disease commonly affects Vicia faba (fava beans), and how can I manage it at home?

Fava beans are commonly hit by chocolate spot (Botrytis-related leaf spot), especially in cool, wet weather. Remove and destroy infected leaves early, improve airflow by spacing plants, and avoid wetting foliage when watering; for home gardens, a labeled copper-based fungicide can be used at the first signs if conditions stay humid. Also check regularly for aphids on tender shoots and blast them off with water, then keep weeds down to reduce buildup around the patch.

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

During vegetative growth and while plants are flowering and setting pods, keep the soil evenly moist but not waterlogged—aim for about 1 inch of water per week, split into 2–3 sessions if it’s hot or breezy. After pods form, allow the top 1–2 inches of soil to dry slightly between waterings to prevent root problems, but don’t let plants wilt. Mulch lightly around the stems to stabilize moisture, and water at the base rather than overhead.

How can I tell when Vicia faba (fava beans) ‘Mammoth’ is ready to harvest?

Harvest when pods are fully filled and feel firm, typically around 70 days from sowing; the beans inside should look swollen, not flat. For fresh (green) fava beans, pick pods when they’re still tender and the skins are glossy—snap pods open and use the beans right away. If you want dry beans, leave pods on the plant until they turn brown and the seeds rattle, then dry further indoors.