Imperial Green

Family: Fabaceae Legume

Sink your senses into Imperial Green’s lush, velvety pods that mature to a rich, deep forest-green—an inviting sight before you ever taste.

The beans inside develop a satisfyingly substantial, creamy texture with a fresh, sweet-green flavor that shines in hearty broad-bean preparations, from roasting to purées and savory sauces. Grow Imperial Green for dependable, season-long performance and a garden harvest that feels as luxurious as it looks.

Light: Full SunMaturity: 100 DaysHabit: Upright

Botanical illustration of Imperial Green

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	Aug 3rd
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	100
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

Imperial Green’s creamy-bean flesh holds together without turning grainy, so it’s built for purées that stay glossy and thick rather than watery. Its sweet-green flavor loves bright acid and fat—think butter and lemon or olive oil and garlic—so it tastes vivid even in long-cooked dishes.

Best Uses

fresh shelled beans sautéed with butter until glossy and tender
purée or dip base—silky, thick, and spoonable
roasting for browned edges with a soft center
folded into savory stews and bean-forward sauces

Flavor Profile

sweet, fresh snap of green beans creamy-meaty interior when cooked gentle, earthy legume flavor with a clean finish

Kitchen Pairings

olive oil lemon garlic butter fresh mint parmesan

Frequently Asked Questions

What pest or disease most often affects Vicia faba (fava beans) and how can I control it?

Watch for chocolate-brown spots and dieback caused by fungal diseases such as chocolate spot (common in cool, wet weather). Remove and destroy badly infected leaves early, improve airflow between rows, and avoid overhead watering; if needed, apply a labeled fungicide that targets chocolate spot on edible beans. Also check for aphids—spray with a strong jet of water and, if infestations persist, use an insecticidal soap to protect flowers and young pods.

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

During pod set and fill, keep soil evenly moist but not waterlogged—typically about 1 inch (2.5 cm) of water per week, adjusted for rainfall and your soil type. Water deeply when the top 1–2 inches of soil feel dry, because fava beans suffer when they dry out for long stretches during flowering and early pod development. Mulch helps stabilize moisture, which reduces stress-related flower drop.

How do I tell when Vicia faba (fava beans) are ready to harvest?

Harvest for fresh green beans when pods are plump and the seeds fill out the pod but before they turn hard and dry; pods should look glossy rather than matte and papery. For shelling as green beans, pick when seeds are about 0.8–1.0 inches (2–2.5 cm) long and still tender. If you’re growing for dry beans, let pods fully mature on the plant until they feel crisp and the seeds are hard, then harvest as leaves start to yellow.