Vicia faba 'Bishop's Green'

Family: Fabaceae Legume

Sweet, grassy fragrance rises from the pod as it fills out—Bishop’s Green favas bring a rich, buttery flavor with a tender, creamy bite that feels almost velvety.

The pods develop a distinctive deep green look and hold plump, well-filled beans that shine in the garden and reward careful harvest with their smooth texture. Grow Bishop’s Green for fresh garden plates, classic bean-forward dishes, and elegant additions to hearty spreads and salads.

Light: Full SunMaturity: 75 DaysHabit: Upright

Botanical illustration of Vicia faba 'Bishop's 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	Jul 9th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	75
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

Bishop’s Green favas eat like they’re already halfway to a purée—sweet, buttery, and creamy, with that fresh green perfume that makes them feel bright even when cooked. Peel for a velvety mouthfeel, then cook hot and brief (or slow-braise) so you get tenderness without turning them grainy.

Best Uses

shearing and blanching pods for a quick toss with brown butter and lemon
pan-searing or braising peeled beans until creamy with browned edges
folding into thick, garlicky spreads or crostini—meant to stay plush, not watery
shucking and dressing warm beans in a vinaigrette with herbs while they’re still silky

Flavor Profile

sweet, buttery fava flavor fresh grassy fragrance tender, creamy, near-velvety bite slight earthy snap from the inner seed skin

Kitchen Pairings

lemon garlic olive oil brown butter mint Parmesan

Frequently Asked Questions

What’s a common pest or disease problem for Vicia faba (fava beans), and how can I control it?

Chocolate spot (fungal leaf spotting) is a frequent issue on Vicia faba, especially in cool, humid weather. Remove and destroy heavily spotted leaves, improve airflow by spacing plants, and avoid overhead watering so foliage dries quickly. If it’s spreading, apply a labeled fungicide for beans/chocolate spot at the first signs and repeat according to the label interval.

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

Water deeply when the top 1–2 inches of soil feel dry, aiming for evenly moist soil during flowering and pod fill. Inconsistent moisture can cause poor pod development, so don’t let beds fully dry out and then flood them back—use a steady schedule and mulch to stabilize moisture. In full sun, this often means about 1 inch of water per week total (rain + irrigation), adjusted for your soil and temperature.

How do I know when Vicia faba ‘Bishop’s Green’ is ready to harvest?

Harvest when pods are filled but still tender—typically around 75 days from sowing, though timing varies with weather. Pick pods when they’re about 2–3 inches long, before the seeds harden and the pod becomes tough. If you gently open a pod, the beans should be green and reasonably sized, not dry or dull.