Vicia faba 'Fasold'

Family: Fabaceae Legume

Sweetly fragrant at first touch, Vicia faba ‘Fasold’ brings a lush, garden-fresh richness with tender, creamy interiors and a pleasantly substantial bite.

Pods mature to a bold, meaty fullness—ideal for shelling and savoring at their peak—delivering a smooth texture that turns beautifully silky when warmed. Grow ‘Fasold’ for a dependable 75-day rhythm and a harvest that feels abundant, elegant, and unmistakably fava-forward.

Light: Full SunMaturity: 75 DaysHabit: Upright

Botanical illustration of Vicia faba 'Fasold'

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

‘Fasold’ favas lean sweet and creamy at the center with enough pod-body flavor to taste meaty even when you keep cooking short. Shelling and warming them gently—then finishing with butter, lemon, and something salty—lets that silky interior do the talking without turning chalky.

Best Uses

quick-simmer and toss with browned butter for silky, spoonable beans
shell-and-blanch then peel for a tender, nutty interior in salads
fold into risotto or creamy polenta for a plush, spoon-coating texture
warm with lemon zest and flaky salt as a standalone side that holds heat well

Flavor Profile

sweet, beany aromatics tender, creamy interiors meaty, substantial bite gentle green-bean finish

Kitchen Pairings

browned butter lemon garlic mint parmesan prosciutto

Frequently Asked Questions

What pest or disease commonly affects Vicia faba (fava beans) and how can I control it?

Watch for black bean aphids and related honeydew/sooty mold, especially when plants are still actively growing in cool weather. Spray aphids off with a strong jet of water, then use insecticidal soap if they persist; remove heavily infested tips to slow buildup. Also keep rows airy and avoid wetting foliage to reduce chocolate spot and other leaf spots common in dense canopies.

How often should I water Vicia faba during peak growth?

During the main growing phase, keep soil consistently moist but not waterlogged—aim for about 1 inch (2.5 cm) of water per week, adjusted for rainfall. Water deeply when the top 1 inch of soil (2–3 cm) starts to dry, and be especially steady once flowering begins so pods set well. Stop short of soggy soil, which can trigger root stress and worsened fungal leaf problems.

How do I know when Vicia faba 'Fasold' is ready to harvest?

Harvest when pods are firm and feel full, with seeds filling the pod but still tender—typically around 75 days from sowing. For fresh shelled beans, pick pods when they’re plump and green and the beans are sized but not hard; for shelling later, wait until pods are filled more completely and seeds are less glossy. If you can’t easily press a bean with your thumbnail, it’s likely past peak tenderness.