Giant Windsor

Family: Fabaceae Legume

Sweetly fragrant and richly green, Giant Windsor fava beans develop into exceptionally large pods that feel substantial in the hand and open to reveal tender, pale-emerald seeds with a buttery, mellow flavor.

The texture is creamy and satisfying—ideal for showcasing at their peak when the beans are young and lush. Grow them for fresh shelling and for velvety purées and hearty spoonable dishes that celebrate their gentle sweetness.

Light: Full SunMaturity: 75 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 9th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	75
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

Giant Windsor’s whole point is that creamy, pale-emerald tenderness—when they’re young, they practically melt into a purée without needing heavy sauce. Their mellow sweetness loves bright acid and aromatic hits, so lemon, garlic, and herbs keep every spoonful tasting freshly green.

Best Uses

fresh shelling and quick sauté with olive oil and salt
velvety purée served warm with a squeeze of lemon
hearty fava stew thickened to spoon-coating consistency
toasting shelled beans and folding into grain bowls with herbs

Flavor Profile

gentle sweet nuttiness buttery, mellow taste tender creamy interior with a soft snap fresh, green bean fragrance

Kitchen Pairings

lemon olive oil garlic mint Parmigiano-Reggiano burrata

Frequently Asked Questions

What pest or disease most commonly affects Vicia faba (giant broad beans), and how can I prevent it?

Watch for chocolate-brown spots and leaf dieback caused by broad bean disease (often linked with cool, damp weather). Remove and destroy badly affected foliage, then avoid watering the leaves—water at the soil line and keep plants spaced for airflow. If aphids are present (they cluster on tender growth), rinse them off with a strong jet of water early in the day and use insecticidal soap if numbers rebound.

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

During pod set and bulking (roughly mid-season), keep soil consistently moist but not waterlogged—aim for about 1 inch of water per week total, split into 2–3 waterings if it’s hot or windy. Water deeply when the top 1 inch of soil feels dry, because Vicia faba forms pods best with steady moisture rather than frequent light sprinkles. Stop heavy watering as pods mature to reduce the risk of fungal spotting on lower leaves.

How do I know when Vicia faba ‘Giant Windsor’ is ready to harvest?

Harvest when pods are well filled but still tender—typically around 75 days from sowing, depending on conditions. Check a pod by opening it: the beans should be fully sized yet not hard, and the pods should still be mostly green (avoid waiting until the pods dry and harden). For best flavor, pick every 2–3 days during the harvest window.