Lisa

Family: Fabaceae Legume

Velvety pods open to reveal Lisa’s richly colored, substantial fava beans—sweet, green, and deeply satisfying in their tender, creamy bite.

Expect a smooth, buttery texture that shines when showcased as fresh garden favorites, and also performs beautifully for hearty purées and savory spreads. Lisa’s dependable 75-day rhythm makes it an ideal choice for gardeners who want bold flavor and generous yields from a single, elegant sowing.

Light: Full SunMaturity: 75 DaysHabit: Bush

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	Bush
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	55
Min Soil Temp (°F)	45
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Lisa favas lean sweet and custardy—once blanched and peeled, they eat like a soft green puree with structure. Keep the heat quick and the seasoning bright (lemon/olive oil, maybe butter and mint) so you get that creamy bite without turning chalky.

Best Uses

sautéed and served warm with a squeeze of lemon and olive oil
blanched, peeled, and folded into a silky purée or hummus-style spread
quick-cook with butter and herbs so the beans stay custardy, not starchy
tossed into grain salads where they hold their shape while staying soft

Flavor Profile

sweet, fresh green flavor tender, creamy interior velvety mouthfeel with a pleasant, gentle vegetal finish

Kitchen Pairings

lemon olive oil garlic butter fresh mint parmesan

Frequently Asked Questions

What’s the most common disease problem for Vicia faba (fava beans), and how do I treat it?

Fava beans (Vicia faba) are prone to chocolate spot (brown/gray lesions on leaves and pods) in warm, humid weather. Remove and destroy infected leaves early, avoid overhead watering to keep foliage dry, and improve airflow by spacing plants so leaves don’t stay wet. If you catch it early, use a labeled fungicide that targets leaf spot/chocolate spot and follow label rates; continue monitoring through pod set.

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

During active growth and flowering, keep soil evenly moist but not waterlogged—about 1 inch (2.5 cm) per week total from rain and watering, adjusting for heat and soil type. Water deeply when the top 1–2 inches (2.5–5 cm) of soil feel dry, because uneven moisture can cause flower drop and smaller pods. Stop reducing irrigation only until pods are fully formed; consistent moisture from flowering through early pod fill is key.

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

Harvest when pods are filled and the beans inside are visibly swollen and firm—typically around 75 days from sowing, depending on your conditions. Pods should look green and tender; if the beans are hard and the pods begin to dry, they’re past prime for eating as fresh beans. For shelled fresh favas, pick every few days to keep pods from over-maturing.