Reina Mora

Family: Fabaceae Legume

Velvety pods unfurl to reveal Reina Mora’s distinctive, richly colored beans—deep, inky purple-marrowed tones that feel almost satin under the thumb.

The flavor is sweet and full-bodied with a tender, creamy bite, making these favas a standout for fresh enjoyment and for turning into luscious spreads and hearty purées. Grow Reina Mora for a garden-to-plate experience that’s as elegant as it is rewarding, with pods that mature reliably in about 80 days.

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

Reina Mora leans sweet and creamy, and once the beans are blanched and slipped, they go luxuriously smooth without turning chalky. It’s the kind of fava that deserves buttered simplicity—then the lemon and pecorino pull the whole thing into focus.

Best Uses

pan-slicked fresh fava beans with butter and flaky salt
quick blanch–peel for silky spreads and purées
folding into warm grain bowls with a spoonable, creamy texture
stewing just until tender so they keep their plush bite

Flavor Profile

sweet, full-bodied legume flavor creamy, tender bite with a satin mouthfeel a faint green-bean freshness that stays clean on the finish deep, slightly nutty undertone when cooked

Kitchen Pairings

extra-virgin olive oil lemon zest garlic butter black pepper pecorino romano

Frequently Asked Questions

What pest or disease most often affects Vicia faba (fava beans), and what should I do first?

Watch for chocolate-brown lesions with fuzzy gray growth on leaves and pods, which can indicate botrytis or gray mold in cool, humid weather. Remove affected leaves, increase airflow by staking if needed, and avoid overhead watering; if it keeps spreading, apply a labeled fungicide appropriate for edible legumes. Also watch for aphids on tender shoots—blast them off with a strong water spray and remove heavily infested tips early.

How often should I water Vicia faba during the main growing phase (about weeks 4–10)?

Keep the soil evenly moist, not soggy—aim for watering when the top 1–2 inches feel dry. During flowering and pod fill (roughly mid-season), water deeply about once or twice per week depending on heat, so plants don’t dry out and abort flowers. Mulch around plants to stabilize moisture, but don’t pile mulch against the stems.

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

Harvest when pods are fully swollen but before seeds start to harden and the pod lining looks thick and leathery—use days to maturity (~80) as a guide. Open a pod: the seeds should fill it well, still look smooth and plump, and the pod can be harvested while still tender. If you see the seeds getting noticeably dry or the pod walls become stringy, you’ve waited too long for best eating quality.