Extra Precoce A Grano Violetto

Family: Fabaceae Vegetable

Velvety, violet-tinged pods give way to plump fava beans with a sweet, green-bean fragrance and a tender, creamy bite.

Extra Precoce A Grano Violetto is prized for its early, dependable maturity—ideal for gardeners who want rich flavor without waiting long. Grow it for fresh, spoonable enjoyment and for silky purées and hearty bean-forward dishes that celebrate its naturally buttery texture.

Light: Full SunMaturity: 70 DaysHabit: Upright

Botanical illustration of Extra Precoce A Grano Violetto

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)	50
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Early favas like this one hit the sweet spot—tender enough to stay creamy without getting chalky, with a green-bean fragrance that practically begs for butter, lemon, and something bright like mint. Cook them fast (or purge them into a puree) so the flesh stays spoonable and velvety rather than firming up.

Best Uses

shelled and quickly sautéed with butter, just until glossy
purees like classic fava smash—silky, spoonable, lightly seasoned
warm salads where the beans stay tender and hold a vinaigrette
thickening a quick bean-forward ragù or spooning over fresh pasta

Flavor Profile

sweet green-bean aroma buttery, creamy bite tender, spoonable texture when fresh gentle snap that turns silky when cooked

Kitchen Pairings

extra-virgin olive oil lemon garlic butter parmesan mint

Frequently Asked Questions

What pest or disease is most common on Vicia faba (early broad/field beans), and how do I control it at home?

Watch for chocolate-brown spots and rotting on leaves/pods, which are often linked to fungal disease in cool, wet weather. Remove and discard infected foliage, improve airflow by spacing plants and avoiding overhead watering, and consider a labeled copper-based fungicide if problems start early. Also check for aphids on new growth; blast them off with water and, if needed, apply insecticidal soap to protect tender shoots.

How often should I water Vicia faba during the main growing phase (around flowering and pod fill)?

During flowering and pod fill, keep soil consistently moist but not waterlogged—about 1 inch of water per week, adjusted for heat and rainfall. Water deeply when the top 1 inch of soil feels dry, because Vicia faba forms pods best with steady moisture. Avoid soaking foliage; direct water to the soil to reduce leaf spot and pod rot.

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

Harvest when the pods are fully swollen but still tender, typically around 70 days from sowing for early types. Pods should look glossy and “filled,” and the beans inside should be noticeably developed but not hard. If you run your fingernail over a bean, it should dent easily rather than feel firm and tough.