Vicia faba 'Cicero'

Family: Fabaceae Legume

Sweet and richly beany, ‘Cicero’ delivers pods that swell with tender, luminous seeds—an inviting, creamy flavor that feels almost buttery when freshly shelled.

The texture is smooth and substantial, with a satisfying bite that holds beautifully for spoonfuls of comfort and vibrant spreads. Grow ‘Cicero’ for a reliable 75-day rhythm and a harvest that’s as rewarding to admire as it is to savor.

Light: Full SunMaturity: 75 DaysHabit: Upright

Botanical illustration of Vicia faba 'Cicero'

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)	50
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

‘Cicero’ favas lean sweet and creamy rather than harsh, so they want brightness—lemon and salt—to sharpen the beany aroma. Use them fresh-shelled for that buttery interior, or heat briefly so they stay spoonable and don’t collapse into paste.

Best Uses

fresh-shelling and folding into warm pasta with olive oil and lemon zest
blanch-and-pop them for a lemony bean salad that keeps a tender bite
mashing into a thick, spoonable spread (stirred with olive oil and a hit of salt)
quick sauté and glaze where the exterior caramelizes lightly while centers stay creamy

Flavor Profile

sweet, lightly grassy beany sweetness creamy, buttery mouthfeel when freshly shelled substantial bite that stays intact for spoonable mash gentle, vegetal aroma that turns silkier with heat

Kitchen Pairings

lemon extra-virgin olive oil garlic mint parmesan prosciutto

Frequently Asked Questions

What pest or disease is most common on Vicia faba (fava bean), and how can I manage it at home?

Fava beans commonly suffer from black aphids, which cluster on new growth and can also spread virus diseases. Spray infested shoots with a strong jet of water, then use insecticidal soap if colonies persist, repeating every 5–7 days as needed. Good airflow and avoiding overhead irrigation help reduce fungal spotting if leaves start to show dark spots or lesions.

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

During flowering and pod fill (roughly mid-season until about a month before harvest), keep soil consistently moist but not waterlogged—aim for about 1 inch of water per week total, adjusted for rainfall and heat. Water deeply when the top 1 inch of soil starts to dry out, especially after you see the first flowers and pods forming. Mulch lightly to reduce drying, but keep the mulch pulled back from the stem base to prevent rot.

How do I tell when my Vicia faba is ready to harvest?

Harvest when pods are full and the seeds inside are plump but still tender, typically around 70–80 days after sowing (about 75 days for 'Cicero'). If you open a pod, the seeds should feel smooth and fleshy rather than hard and dry. For the best eating quality, pick in the morning and shell promptly after harvest.