Fava Bean 'Diana'

Family: Fabaceae Legume

Velvety pods of Fava Bean ‘Diana’ open to reveal plump, tender seeds with a sweet, green-bean fragrance and a buttery, melt-in-the-mouth texture.

The plants form sturdy, upright growth that sets generously, making ‘Diana’ a delight for gardeners who want a reliable harvest at about 85 days. Enjoy ‘Diana’ for fresh, spoonable savoriness and for vibrant purées and spreads that showcase its naturally mellow sweetness.

Light: Full SunMaturity: 85 DaysHabit: Upright

Botanical illustration of Fava Bean 'Diana'

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

When “Diana” hits its tender stage, the seeds go velvety and buttery—perfect for spoon-eating and purées that turn silky without needing heavy tricks. Its mellow sweetness plays especially well with bright lemon and rich dairy, so it tastes like spring without getting vegetal or grassy.

Best Uses

fresh, spooned-out beans dressed with olive oil and lemon
silky fava purée for crostini or as a dollop over warm grains
smashed fava-bean spreads mixed with cheese for thick, scooping texture
light sauté of just-shelled beans with butter until glossy and soft

Flavor Profile

sweet, green-bean fragrance buttery, melt-in-the-mouth tenderness gentle herbaceous finish creamy body when puréed

Kitchen Pairings

lemon olive oil butter parmesan ricotta prosciutto

Frequently Asked Questions

What pest or disease most commonly affects Vicia faba (fava beans), and what should I do if I see it?

Watch for chocolate-brown blotches and damp-looking lesions from fungal disease like chocolate spot (common in cool, humid weather). Remove and discard infected leaves, improve airflow between plants, and avoid overhead watering; water at the base instead. If problems spread after removal, treat with a labeled fungicide for beans and follow the interval on the product label.

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

Water so the soil stays evenly moist but not waterlogged, typically about 1 inch per week depending on rainfall and heat. Aim for deeper soaking 1–2 times per week rather than light daily watering, and check moisture 1–2 inches down—if it’s dry at that depth, water. Consistent moisture during flowering and pod fill helps prevent poor pod set and small pods.

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

Harvest when pods are swollen and the seeds inside fill out, usually around 85 days from sowing; pods should still look green and feel fairly firm. Pick regularly for best tenderness—once pods begin to look dull or beans inside become very hard, quality declines. If you want shell beans, harvest a bit later when pods are well-filled but still tender.