Sutton

Family: Fabaceae Legume

Sweetly fragrant as it comes into bloom, Sutton broad bean matures in about 70 days with pods that hold a generous, meaty promise.

The seeds develop a tender, creamy texture and a gently sweet, green-bean flavor that shines in fresh garden harvests and makes a memorable centerpiece for salads, dips, and hearty purées. Grow Sutton for dependable pod set and a satisfying, substantial bite that stays smooth and velvety when cooked or blended.

Light: Full SunMaturity: 70 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 4th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	70
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

Sutton broad beans cook up creamy and cohesive, with that sweet-green, meaty seed character that holds shape in a mash instead of turning chalky. Use them warm—hit with lemon and salt so the flavor pops, and blend only until silky.

Best Uses

shelled and quickly boiled for a warm salad with sharp vinaigrette
mash/purée into a velvety spread or dip (blend warm, then season hard)
fold into risotto or pasta for a creamy center without needing dairy
pan-steam and finish with lemon and olive oil for pods-to-bowl simplicity

Flavor Profile

gently sweet green-bean flavor tender, creamy texture meaty, substantial bite soft beany aroma with a fresh, vegetal top note

Kitchen Pairings

lemon garlic olive oil mint parmesan bacon

Frequently Asked Questions

What pest or disease most commonly affects Vicia faba (fava bean) in home gardens, and how do I control it?

A common problem is black aphids (often on stems and new growth), which can stunt plants and spread virus. Spray infested fava bean tips with a strong jet of water, then apply insecticidal soap, covering the undersides of leaves, and repeat every 5–7 days until aphid pressure drops. If you see leaf spotting or fuzzy growth, remove heavily affected leaves and improve airflow by spacing plants, as wet foliage favors spread.

How often should I water Vicia faba during the main growing phase, and what soil moisture level should I aim for?

During flowering and pod set (mid-season), keep soil evenly moist—water about 1–2 times per week to replace moisture, more often in hot, windy weather. Aim for soil that’s damp 2–3 inches down without staying soggy, because consistently wet soil can encourage root and fungal issues. Water at the base of the plants in the morning to keep leaf surfaces drier.

How can I tell when Vicia faba is ready to harvest (and for which pod/bean stage)?

For fresh shelling beans, harvest when pods are full and beans inside are plump and tender, typically around 70 days after sowing depending on temperature. Check pods regularly once they start swelling—over-mature fava beans become starchy and tougher. If you’re harvesting for dry beans, leave pods on the plant until they turn leathery and brown and the beans rattle inside before shelling.