Red Epicure

Family: Fabaceae Legume

Sweetly fragrant pods open to reveal Red Epicure’s distinctive, richly colored seeds—an eye-catching blend of warm rose-red and mellow cream that feels as velvety as it looks.

The mature beans are tender and creamy when shelled, with a gentle, sweet-bean flavor that shines in classic fava preparations and also makes a silky base for spreads and purées. Grow Red Epicure for a long, satisfying season—about 80 days to maturity—then enjoy the lush, garden-fresh bounty at its most delicate.

Light: Full SunMaturity: 80 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 14th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	80
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

Red Epicure favas lean sweet and creamy rather than starchy, so they reward low-stress cooking—think gentle simmering and quick blending into a velvety purée. Use lemony lift, because the bean’s mellow sweetness really locks into bright citrus and aromatic herbs for that unmistakable fava-magic bite.

Best Uses

shell-and-simmer classic fava preparations (especially with a simple salted liquid)
silky purée or mash for spooning over toast or spoon-heat sides
bright, creamy spreads and dips where the beans can be blended smooth
warm bean salads where they stay tender without turning starchy

Flavor Profile

gentle sweet-bean flavor tender, creamy shelled texture lightly floral/legume-forward aroma rose-and-cream color pops in the bowl

Kitchen Pairings

lemon zest and lemon juice olive oil garlic parmesan mint browned butter

Frequently Asked Questions

What pest or disease problem commonly affects Vicia faba (faba bean), and what should I do?

Faba beans commonly suffer from chocolate spot (Botrytis fabae), which shows dark brown lesions on leaves. Remove and destroy infected leaf material, improve airflow by spacing plants, and avoid watering the foliage—water at the soil line in the morning. If you see new spots spreading, apply a labeled fungicide approved for beans per the product instructions.

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

During active growth and especially around flowering to early pod fill, keep the soil consistently moist but not waterlogged. Water about 1 inch (2.5 cm) per week in total, adjusting so the top 1–2 inches of soil stay evenly damp. If you let it dry out for long stretches, faba beans are more likely to drop flowers and produce fewer full pods.

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

Harvest when pods are firm and well-filled: for dry beans, wait until pods are fully mature and can rattle slightly; for green beans, pick when pods are plump but before they start to turn tough. Check from the bottom of the plant first, since pods ripen upward over time. Most varieties of Vicia faba reach maturity in about 80 days, so start checking regularly as you approach that window.